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!
Ingredients
- 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
Instructions
- 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.
43 comments… add one
South Austin Foodie November 19, 2017, 4:46 pm
Oooh! This might just be the answer to what else I am going to make for Thanksgiving! Sounds easy and delicious, and I recognize those Nordic bundt pans in your photo because I own one!
serena November 20, 2017, 8:46 pm
I love those pans for making such cute cakes, but they are kind of a pain in the clean up department. Super easy cake and delicious 🙂 I’m looking forward to taking the extras out of the freezer after Tday.
Beth Davidson November 20, 2017, 8:01 am
First of all, I need to get one of those bundt pans, it’s so fancy! Second, this sounds delicious. I’ll have to give it a practice try before Christmas and then show it off!
serena November 20, 2017, 8:47 pm
I love that they have the three different shapes in the one pan. Nice to have a bit of variety.
Stacey November 20, 2017, 8:59 am
I really need to make this! I love sweet potato anything – but you had me at cream cheese filling. Thanks for the tips on getting the right filing ratio.
serena November 20, 2017, 7:54 pm
I really liked the cream cheese filling in this. Just enough sweet 🙂
Taylor Aube November 20, 2017, 9:34 am
My mom would exclusively make bundt cakes when I was growing up, so these really hit home. I bet the sweet potato makes a really yummy and sweet flavor. Sounds so good!
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serena November 20, 2017, 7:54 pm
It has such a nice flavor and the cake is super moist.
Krystal Butherus November 20, 2017, 10:20 am
I knew sweet potatoes were a versatile food item, but not this versatile! I love the idea of this bundt cake!
serena December 10, 2017, 10:16 am
I’m amazed how yummy they are in sweet and savory dishes.
robin rue November 20, 2017, 3:00 pm
That sounds good. I don’t think I have ever made a cake from sweet potatoes before, but it sounds like I need to try it soon 🙂 YUM.
serena November 20, 2017, 7:53 pm
I just started myself. I knew you could do it, I just hadn’t ever tried. I’m so glad I finally got around to it!
Karen Morse November 20, 2017, 4:55 pm
This looks really good and perfect with a hot cup of tea or coffee! I really like bundt cakes because they’re just so pretty and easy to make.
serena December 10, 2017, 10:17 am
They definitely rank high on the simplicity scale. I think that’s one of the reasons I love them.
AnnMarie John November 20, 2017, 5:27 pm
Love that you baked in into smaller sizes, that’s perfect for gifting as well as freezing! Bundt cakes are awesome and they’re really nice to make on your own.
serena December 10, 2017, 10:17 am
I’m loving the small ones. Just pulled one out of the freezer last week.
Reesa November 20, 2017, 8:13 pm
Oh 2 of my favorite things — sweet potatoes & bundt cakes. And I love how cute and little they are! Perfect for when you want a sweet bite!
Cynthia Nicoeltti November 20, 2017, 8:15 pm
This looks really good. I am not a baker but I have to say I have to try your recipe.
serena November 20, 2017, 8:23 pm
It’s super easy to make. Please let me know if you have any questions if you decide to give it a try.
Terri Steffes November 21, 2017, 7:12 am
I make a sweet potato bundt too and You have some interesting differences. I cannot wait to give yours a go!
serena December 10, 2017, 10:18 am
Oh my gosh, there are so many recipes out there. I’m always amazed at all the differences.
Journa Ramirez November 21, 2017, 7:52 am
I can’t say if I am good or bad in baking but I want to try this recipe. I love sweet potato!
serena November 21, 2017, 8:46 am
It’s really simple and taste delicious. Please let me know if you have any questions if you attempt to make it.
Jessica Joachim November 21, 2017, 7:52 am
This looks delicious! I love sweet potatoes, and have never tried using them to make a cake. I think I will have to try this out very soon!
serena December 10, 2017, 10:18 am
I’m hooked. This is the first year I have used them in cakes and I can’t get enough of them.
Cindy Ingalls November 21, 2017, 8:57 am
I’m kind of a sucker for anything with cream cheese icing or filling. It just makes everything taste so much richer. I also love the idea of using sweet potatoes in a cake. It’s a nice change from the usual way I make sweet potatoes.
serena December 10, 2017, 10:19 am
I’m really loving using the sweet potatoes in the cakes. Delish
Rachel November 21, 2017, 10:44 am
Thanks for sharing this recipe. I just recently got a new bundt cake pan and I have been looking for a recipe to break it in.
serena December 10, 2017, 10:19 am
Enjoy 🙂
Angela November 21, 2017, 3:34 pm
Yum, what a delicious recipe! It’s been ages since I’ve made a Bundt cake, I’ll have to get this recipe a try.
serena November 21, 2017, 9:02 pm
I know what you mean. I couldn’t remember the last time I made a bundt cake. I was so excited to find this mini pan in the back of the cabinet.
Cassie November 21, 2017, 3:56 pm
What an interesting idea to mix sweet potato into cake! I would love to try this as I have no idea what it would taste like! Looks beautiful x
serena December 10, 2017, 10:20 am
Thanks so much!
Melissa Chapman November 21, 2017, 4:39 pm
The only thing better than that great bundt cake is a cream cheese filling in this cake. I am not a baker but this looks like a great one to start with.
serena December 10, 2017, 10:20 am
Thanks so much 🙂
Brittany November 21, 2017, 6:11 pm
I can only imagine what my house will smell like when I make these! They look super yummy
serena December 10, 2017, 10:20 am
I’m just gonna say, it will smell delicious!
Krystel at Disney on a Budget November 21, 2017, 6:59 pm
ooo yum!!!! Thursday can’t come fast enough. Wish I was having this
serena November 21, 2017, 9:03 pm
I’m so excited for Thursday! Can’t wait for a full day of feasting 🙂 Enjoy the holiday!
Heather November 22, 2017, 4:41 pm
These are beautiful! I’d love to impress my family tomorrow with a dessert that tastes delicious AND is pretty.
serena December 10, 2017, 10:21 am
Thanks so much 🙂
Toughcookiemommy November 30, 2017, 9:06 pm
I love how easy this recipe is to make. I don’t have a lot of time to spend in the kitchen since I also juggle a full-time career.
serena December 3, 2017, 10:05 am
It’s so simple and pretty tasty.