This easy bundt cake recipe is full of all the flavors of fall! Packed with brown sugar, sweet potato, and sweet spices, this Sweet Potato Bundt Cake with a Brown Sugar Glaze is sure to be a fall dessert favorite or even a new Thanksgiving dessert staple!
PSA: The best way to eat your vegetables is in a cake. You know, like in Carrot Spice Cake or in this Sweet Potato Bundt?
(The vegetables totally cancel out the sugar in the cake. It’s a thing.)
Now, believe it or not, there was a time in my life when I had zero interest in sweet potatoes.
You see, I have a problem with things, like food, masquerading as other things. Sweet potato fries and mashed sweet potatoes are fine dishes on their own, but they can’t be a replacement for the original.
For instance, don’t tell me you have the mashed potato dish covered and then show up with a bowl of mashed sweet potatoes. (You won’t be invited back.)
It’s just not the same and you’ll be the equivalent of a dream killer in my book. (But really though, because I’ve been known to judge the quality of a restaurant based on their mashed potato recipe.)
It’s just like when people try to convince you that you’re eating mac and cheese when it’s actually shredded cauliflower and cheese.
Tell me the truth, and I’ll probably love the dish, because I love cauliflower, but if you prep me for mac and cheese and then skip the mac?
Fool me once, shame on me. Fool me twice, I’m not bringing cake for dessert.
Even if you’re not a sweet potato fan, make it for the glaze.
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1/4 cup sour cream
- 1 1/2 cups sweet potato puree* or mashed--I mashed mine, which is why you can sweet potato pieces in the cake, but if you want a smooth cake, puree the potatoes
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground all spice
- 1/4 cup brown sugar
- 1/4 cup butter
- 2 Tbsp cream
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees and grease a bundt pan well.
- In a large bowl with a mixer, mix vegetable oil, applesauce, sour cream, and pureed sweet potatoes* together.
- Once combined, add in brown sugar and granulated sugar and cream until combined.
- Add in the eggs, 1 at a time. Add in vanilla extract. Set aside.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and all spice.
- Slowly incorporate dry ingredients into the wet ingredients. Once combined, pour batter into the bundt pan, making sure it is evenly distributed.
- Bake for 45-50 minutes (mine was 50 minutes exactly), or until a cake tester comes out clean.
- Allow to cool for 10-15 minutes before turning it out of the pan.
- While the cake is cooling, melt butter and brown sugar together in a saucepan over med-low heat. Once melted, add in vanilla extract and heavy cream.
- Once combined, pull off the heat and whisk in powdered sugar. Once combined, allow to sit for 8-10 minutes so the glaze can thicken.
- Pour glaze over the cake, giving it 5-10 minutes to harden.
*For the sweet potato puree, I used two med-large sweet potatoes for 1 1/2 cups of puree. Peel the potatoes and slice them into 2" pieces. Boil them for about 20 minutes, or until fork tender. Drain them, allow them to cool about 5 minutes, then mash them with a fork or puree them in a food processor.
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