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Sweet Potato Bundt Cake

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Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons AP flour
  • 1 teaspoon vanilla extract

Sweet Potato Cake

  • 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.

Cream Cheese Filling

  • 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.

Recipe Source: SerenaLissy.com

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