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5 from 1 vote

Sweet Potato Bundt Cake with Brown Sugar Glaze

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!
Prep Time40 minutes
Cook Time50 minutes
Course: Dessert
Servings: 12 -14 Slices
Author: A Latte Food

Ingredients

Sweet Potato Bundt

  • 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

Brown Sugar Glaze

  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 2 Tbsp cream
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  • 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.

Brown Sugar Glaze

  • 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.
  • Enjoy!

Notes

*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.