Sweet Potato Bundt Cake

This Sweet Potato Bundt Cake is moist, sweet, and full of warm spices. If you are looking for a fall dessert, this is the one for you.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings Slices

Calories 367kcal

Preheat the oven to 325 degrees.
Use a baking spray that contains flour and spray the inside of a 12 cup bundt pan, set aside.
Place the mashed sweet potatoes, butter and sugar in a large bowl and beat until smooth.
Add in the eggs 2 at a time and mix well. Add in the vanilla.
In a small bowl whisk together the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.
Add the flour mixture to the bowl and mix until all ingredients are well combined.
Pour the batter into a 12 cup bundt pan.
Place in the oven and bake for 1 hour, or until a knife comes out cleanly.
Remove and let the cake cool in the pan for about 10 minutes before turning the cake out onto a cooling rack to let it come to room temperature.
Once the cake has cooled, make the frosting by placing the cream cheese and butter in a medium sized bowl and beat with an electric mixer until smooth.
Add in the powdered sugar, orange and vanilla extracts and beat until smooth and creamy.
Use a spatula and spread the frosting over the top of the cake.
Sprinkle the chopped oranges over the frosting.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.