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Sweet Potato Bundt Cake on a white plate sitting on top of a patterned place mat

Sweet Potato Bundt Cake with Brown Sugar Icing

Course: Dessert
Cuisine: Dessert
Keyword: Fall baking
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 754kcal
This Sweet Potato Bundt Cake with Brown Sugar recipe is the bomb! Perfect for fall or anytime you are in the mood for a really delicious moist bundt cake. The brown sugar icing sets it over the top! This has become a Loon favorite and is requested every year when the cool weather sets in!
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  • ¾ cup unsalted butter room temp
  • 1 8 oz package cream cheese room temp
  • 1⅓ cups sugar divided
  • 1 cup brown sugar plus 1 tbsp, divided
  • 4 large eggs
  • cups sweet potato peeled and grated, a box grater works perfectly
  • 1 tsp vanilla extract
  • 3 cups self-rising flour
  • 1 tbsp pumpkin pie spice plus 1½ tsp, divided


  • ¼ cup packed light brown sugar
  • 3 tbsp heavy cream divided
  • 1 tbsp unsalted butter
  • 1 tbsp light corn syrup
  • 1 cup confectioners' sugar
  • tsp salt
  • ½ cup chopped pecans for garnish on top
  • *If you can't find pumpkin pie spice you can make your own by combining 1 1/2 tablespoons cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 3/4 teaspoon all-spice, and 3/4 teaspoon ground cloves. Save what you don't use for future use.



  • Pre-heat oven to 350° F.
  • Spray a bundt pan with baking spray and dust with flour. Set aside.
  • In a large bowl, beat butter and cream cheese at medium speed with a mixer until fluffy, 3 to 4 minutes.
  • Mix in the sugar and brown sugar until incorporated, about another 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add sweet potato and vanilla, beating until combined.
  • In a medium bowl, whisk together flour and 1 1/2 teaspoons pumpkin pie spice.
  • Gradually add flour mixture to sweet potato mixture, beating at low speed just until combined.
  • In a small bowl, stir together the remaining 1/3 cup sugar, remaining 1 tablespoon brown sugar, and remaining 1 tablespoon pumpkin pie spice.
  • Spoon 1/3 of the batter into prepared pan (batter will be thick and a little sticky), spreading evenly.
  • Sprinkle half of the sugar-spice mixture over batter.
  • Repeat the process once and then top with remaining batter.
  • Tap pan a few times to release air bubbles.
  • Bake until an inserted wooden toothpick near center comes out clean, approximately 50 minutes.
  • Let cool in the pan for 10 minutes.
  • Carefully remove the cake from pan and let cool completely on a wire rack.


  • In a small saucepan, bring brown sugar, 2 tablespoons cream, butter, and corn syrup to a simmer over medium heat.
  • Cook, whisking constantly, 1 minute.
  • Pour into a medium bowl and let cool slightly.
  • Whisk in confectioners' sugar, salt and remaining 1 tablespoon cream until smooth.
  • Drizzle icing over cake and garnish with pecans.


Calories: 754kcal | Carbohydrates: 116g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 240mg | Fiber: 3g | Sugar: 76g | Vitamin A: 4332IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg