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A sweet potato bundt cake on a white circular plate with a slice missing.

Sweet Potato Bundt Cake with Brown Sugar Icing

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Cool time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 people
Calories: 754kcal
Author: Kris Longwell
This Sweet Potato Bundt Cake with Brown Sugar recipe is the bomb! Perfect for fall or anytime you are in the mood for a really delicious moist bundt cake. The brown sugar icing sets it over the top! This has become a Loon favorite and is requested every year when the cool weather sets in!
Print Recipe

Equipment

  • 10 to 15 cup Bundt pan

Ingredients

FOR THE CAKE

  • Cooking spray
  • ¾ cup unsalted butter room temp
  • 8 oz cream cheese room temp
  • 1⅓ cups sugar divided
  • 1 cup brown sugar dark, plus 1 tbsp, divided
  • 4 large eggs
  • 1½ cups sweet potato peeled and grated, a box grater works perfectly
  • 1 teaspoon vanilla extract
  • 3 cups self-rising flour
  • 1 tablespoon pumpkin pie spice plus 1½ tsp, divided

FOR THE ICING

  • ¼ cup brown sugar dark
  • 3 tablespoon heavy cream divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup
  • 1 cup confectioners' sugar
  • ⅛ teaspoon salt
  • ½ cup chopped pecans for garnish on top

Instructions

MAKE THE CAKE

  • Preheat oven to 350° F.
  • Spray a Bundt pan with baking spray. Set aside.
  • In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
  • Mix in 1 cup sugar and 1 cup brown sugar until incorporated, about another 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add shredded sweet potato and vanilla, beating until combined.
  • In a medium bowl, whisk together flour and 1½ teaspoons pumpkin pie spice.
  • Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
  • In a small bowl, stir together the remaining ⅓ cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
  • Spoon ⅓ of the batter into the prepared pan (batter will be thick and a little sticky), spreading evenly.
  • Sprinkle half of the sugar-spice mixture over batter.
  • Repeat the process once and then top with the remaining batter.
  • Bake until an inserted toothpick near the center comes out clean, approximately 50 minutes.
  • Let cool in the pan for 10 minutes.
  • Carefully remove the cake from the pan and let cool completely on a wire rack.

MAKE THE GLAZE

  • In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat. Cook, whisking constantly, 1 minute.
  • Pour into a medium bowl and let cool slightly.
  • Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
  • Drizzle icing over the cake and garnish with pecans.

Video

Notes

We use the side of a box grater to shred the peeled sweet potatoes, but a food processor with a shredder attachment will work, too.
The cake batter is thick and somewhat sticky.  Use a large spoon to add the batter in thirds into the prepared pan.
If you can't find pumpkin pie spice, you can easily make your own by combining together:
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon all-spice
  • ¾ teaspoon ground cloves.
Save what you don't use for future use.

Nutrition

Calories: 754kcal | Carbohydrates: 116g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 240mg | Fiber: 3g | Sugar: 76g | Vitamin A: 4332IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg