Sweet Potato Bundt Cake with Cream Cheese Swirl and Maple Glaze


This sweet potato bundt cake is layered with cream cheese, bathed in a delectable maple glaze, and sprinkled with candied pecans.

Sweet Potato Bundt Cake with Cream Cheese Swirl and Maple Glaze
Makes 12 to 14 servings
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  1. 1 (8-ounce) package cream cheese, softened
  2. ½ cup confectioners’ sugar
  3. 1 large egg
  4. 2 tablespoons all-purpose flour
  5. 1 teaspoon ground cinnamon
  6. 1 teaspoon orange zest
  1. 4 cups all-purpose flour
  2. ¾ cup firmly packed brown sugar
  3. ¾ cup granulated sugar
  4. 1 tablespoon ground cinnamon
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1 teaspoon salt
  8. 1 teaspoon ground ginger
  9. 3½ cups mashed cooked sweet potato
  10. 1 cup canola oil
  11. 3 large eggs
  12. 1 teaspoon vanilla extract
  1. 2 cups confectioners’ sugar
  2. 6 tablespoons maple syrup
  3. 4 tablespoons unsalted butter, melted
  4. Garnish: candied pecans
  1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour.
  2. To prepare swirl: In a medium bowl, beat cream cheese and next 5 ingredients with a mixer on medium speed until smooth; set aside.
  3. To prepare cake: In a large bowl, whisk together flour and next 7 ingredients. In a medium bowl, whisk together sweet potato and next 3 ingredients. Create a well in center of dry ingredients. Pour sweet potato mixture into flour mixture, stirring until combined.
  4. Pour half of cake batter into prepared pan. Spoon cream cheese mixture over batter. Pour remaining batter on top of cream cheese mixture. Using a knife, pull blade back and forth through batter and cream cheese layers to create a swirl.
  5. Bake for 70 to 80 minutes or until a wooden pick inserted near center comes out clean. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool until barely warm.
  6. To prepare glaze: In a small bowl, whisk together confectioner’s sugar, maple syrup, and melted butter until smooth. Pour glaze over warm cake, and garnish with pecans, if desired. Cover and refrigerate for up 3 days.
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