Sweet Potato Pound Cake

Sweet Potato Bundt Cake
Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 16 to 24 Servings
Nutritional Guidelines (per serving)
251 Calories
15g Fat
28g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 to 24 Servings
Amount per serving
Calories 251
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 32%
Cholesterol 61mg 20%
Sodium 134mg 6%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 6%
Protein 3g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this delicious sweet potato pound cake in a Bundt pan or tube cake pan. Feel free to use chopped walnuts in this cake in place of the pecans.

The cake is finished with some butter and a light coating of powdered sugar.

The recipe has received several 5-star reviews. One person recommended adding chocolate chips and orange zest to the batter. See the tips and variations for an alternative orange glaze.


  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups mashed sweet potato
  • 3 cups all-purpose flour (stir lightly before measuring)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/3 cup buttermilk (well shaken)
  • 1 1/2 cups coarsely chopped pecans For the Topping:
  • 2 tablespoons melted butter
  • 1/2 cup powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F.

  3. Grease and flour a 12-cup Bundt cake pan or a tube cake pan.

  4. In a mixing bowl with an electric mixer, beat the butter and sugars together until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla and sweet potato until well blended.

  5. In another bowl, combine the flour, baking powder, soda, salt, and spices; use a whisk or spoon to blend the dry ingredients. Stir the flour mixture into the batter, alternating with the buttermilk, until blended. Do not overmix. Fold in chopped pecans. Spoon the batter into prepared Bundt cake pan or tube cake pan.

  6. Bake the cake in the preheated oven for 55 to 65 minutes, or until a wooden skewer or toothpick inserted in the center of the cake comes out clean. 

  7. Cool in the pan on a rack for 10 minutes. Carefully invert the cake onto the rack to cool completely.

  8. Transfer the cake to a serving plate, brush all over with melted butter then dust with powdered sugar.

  9. If desired, drizzle with the orange glaze, below, or another thin glaze or icing.

Tips and Variations

Orange Glaze - Replace the simple powdered sugar topping with this orange glaze. Combine 1 cup of confectioners' sugar with 1 teaspoon of finely grated orange zest and 1 tablespoon of fresh orange juice. Adjust with more orange juice or powdered sugar as needed for a thin drizzling consistency.

Reader Comments

"It's a really good cake for the fall. It would definitely be even better if it had some chocolate chips and a little orange zest in the batter with an orange glaze. It's still a really good recipe, though. The sweet potato flavor is there but not too powerful." J.R.