Sweet Potato Bundt Cake

This is the perfect dessert for your Thanksgiving feast!
A guaranteed hit with kids and adults alike!

Prep Time: 20 minutes

Cook Time: 50 minutes

Cool time: 1 hour

Total Time: 2 hours 10 minutes

Servings: 8 people

EQUIPMENT: 10-15 Cup bundt pan

Ingredients

FOR THE CAKE

Cooking spray

3/4 cup unsalted butter, room temp

8 oz cream cheese, room temp

1-1/3 cups sugar, divided

1 cup brown sugar dark, plus 1 tbsp, divided

4 large eggs

1-1/2 cups sweet potato peeled and grated

1 tsp vanilla extract

3 cups self-rising flour

1 tbsp pumpkin pie spice plus 1 1/2 tsp, divided

FOR THE ICING

1/4 cup dark brown sugar

3 tbsp heavy cream, divided

1 tbsp unsalted butter

1 tbsp light corn syrup

1 cup confectioners’ sugar

1/8 tsp salt

1/2 cup chopped pecans for garnish

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 until fluffy, about 4 minutes. 

Mix in 1 cup sugar and 1 cup brown sugar until incorporated. 

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 1-1/2 teaspoons pumpkin pie spice.

Gradually add flour mixture to sweet potato mixture, beating until combined.

In a small bowl, stir together the remaining 1/3 cup sugar, 1 tbsp brown sugar, and 1 tbsp pumpkin pie spice.

Spoon 1/3 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 tbsp 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 tbsp cream until smooth.

Drizzle icing over the cake and garnish with pecans.

Visit How to Feed a Loon to watch Kris & Wesley (the Loon) make this cake on video