If you have been following along, you know that I made too many sweet potatoes last week in an attempt to get puree for our Sweet Potato Cake. I couldn’t let the puree go to waste so I made some modifications to this recipe from Dixie Crystals and turned some of that puree into a Sweet Potato & Cream Cheese Bundt Cake.
I made individual Bundt cakes because I wanted to be able to freeze the excess cakes and pull out a little snack once in while after the holidays. If I made a regular size Bundt cake, I felt that I had to eat the entire thing and I wouldn’t have froze it.
For the puree I want to stress again, do not go to the store and get a can of sweet potatoes in the syrup. It’s just too much sugar. If you are able to find a can of sweet potato puree without the syrup feel free to use it. I didn’t have any luck finding some at the grocery store, so I baked a few potatoes. Once they cooled off, I removed the skin and put them in the blender and pureed the potato until it was smooth. You could also boil the potato. Cut the potato into chunks and boil them. Once done, let cool, remove the skin and puree in the blender. I find it’s much easier to remove the skin once the potato has been cooked. You could peel the potatoes before boiling if you want; I just usually do it once they are cooked.
This is a really easy baking recipe, and quick if you already have the puree made. The biggest challenge I had on the individual Bundt cakes was getting the right ratio of cream cheese filling to the cake batter. I started with overfilling the individual pans then had to do a lot of scooping out. If you are going with individual Bundt cakes, look at the pan, plan for about 1″ from the top to be the top of the cream cheese area. So for instance, if your Bundt pan is 3″ tall, you could basically go with 1 ” of cake batter, 1″ of cream cheese filling, and the last 1″ of more cake batter. I’m sure you get the idea.
Or if you are going with a full size Bundt pan, just pour half of the batter into the prepared Bundt pan. Top evenly with cream cheese filling, leaving about a 1″ border around the pan. Top with remaining batter.
This is a pretty moist cake and the cream cheese is a wonderful surprise in the middle. You could frost the cake, but I just went with a sprinkling of powdered sugar on top. No sense in taking away from the flavor of the cake with a sugary sweet frosting. These are delicious in the morning with your coffee or make a great afternoon snack. Perfect for any holiday festivity and are a quick and easy Thanksgiving dessert if you aren’t a fan of pie.
I hope you enjoy these as much as I do. Please share in the comments if you end up making them and how they turned out. Happy Holidays!
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons AP flour
- 1 teaspoon vanilla extract
- 2 cups AP flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup sweet potato puree
- 1/4 cup vegetable oil
- 2/3 cup whole milk
- Preheat the oven to 350°F. Grease a 10" bundt pan or individual bundt pans with baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, combine cream cheese, butter and sugar until light and fluffy. Add egg, flour, vanilla, and continue mixing until smooth. Scoop out into a bowl and wash the stand mixer bowl and paddle attachment to be ready to use for the cake.
- In a medium bowl, mix flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Set aside.
- In bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then stir in vanilla, sweet potato puree and vegetable oil until combined. Beat in flour mixture alternating with milk.
- If you are using a 10" Bundt pan, pour half of the cake batter into prepared pan. Top evenly with cream cheese filling, leaving about a 1" border around pan. Top with remaining cake batter.
- Insert a knife into the cake batter and lightly swirl cream cheese filling into the cake. Just swirl a couple of times.
- Bake for 55 - 65 minutes, until center is set and toothpick inserted in center comes out clean. Allow cake to cool and invert onto plate.