We may earn a commission when you click on the affiliate links in this post.
This Sweet Potato Pound Cake is moist, buttery, and loaded with warm fall spices. It’s topped with maple glaze and pecans making it the perfect cozy fall dessert to share with family and friends.
The Coziest Cake for Fall
Temperatures are dropping but my excitement for cozy fall baking is rising! I’m ready to fill my kitchen with the warm aromas of cinnamon and nutmeg, and this Sweet Potato Pound Cake is the perfect kick-off. It’s rich, buttery, and spiced just right, with a sweet maple glaze that makes you want to cozy up and watch Hallmark Movies (is August too soon to watch Hallmark movies? I’m gonna say no).
If you are a fan of spiced fall desserts and treats like this one, don’t forget to try our Pumpkin Snickerdoodles, spiced Oatmeal Cake, Apple Turnovers, Pumpkin Chocolate Chip Bread, and of course, fresh, Homemade Apple Pie!
🩷 Erica
Key Ingredients
Sweet Potatoes – For sake of ease, I usually just do canned sweet potatoes. You can buy them mashed or you can get them in canned pieces and mash them yourself (they are soft and easy to mash). You can also use fresh sweet potatoes but it will make the process a little longer. In the paragraph below I will detail how to use fresh sweet potatoes in this recipe.
Seasonings and Spices – The seasonings we use in this recipe are cinnamon, nutmeg, salt, and vanilla. As you can imagine, these spices and seasonings not only add to the flavor of the cake but they make your kitchen smell amazing when it is baking!
Maple Frosting – The maple frosting is a simple glaze made from powdered sugar, butter, maple syrup, and cream, topped with chopped pecans for crunch. For the syrup I recommend using real, 100% maple. The better the syrup, the better the maple frosting!
Using Fresh Sweet Potatoes
This recipe calls for 2 ½ cups of mashed sweet potatoes, which equals about 2 large or 3 medium sweet potatoes. To prepare fresh sweet potatoes, bring a large pot of water to a boil. Peel and cut the potatoes into 2-inch cubes, then add to the boiling water. Reduce heat and simmer for 15–20 minutes, or until fork-tender. Drain well, mash until smooth, and let cool to room temperature before using in the batter.
How to Make Sweet Potato Pound Cake
- Prep the Pan & Oven: Preheat your oven to 350°F and generously coat a bundt pan with nonstick spray.
- Cream Butter & Sugar: In a stand mixer, beat the softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, mashed sweet potatoes, and vanilla until everything is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix It All Together: Gradually add the dry mixture to the wet ingredients on low speed until just combined. Stir in the shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then turn it out onto a serving plate to cool completely.
- Whisk together powdered sugar, melted butter, maple syrup, and cream to make the glaze. Drizzle over the cooled cake and sprinkle with chopped pecans.
Expert Tips
Use Room Temperature Ingredients – Softened butter, eggs, and cooled potatoes mix more smoothly and create a better crumb.
Don’t Overmix the Batter – Once you add the dry ingredients, mix just until combined to keep the cake tender.
Check for Doneness Early – Bundt pans vary in material and size so cooking times may vary. Start testing the cake at 65 minutes. A toothpick should come out clean or with a few moist crumbs.
Grease the Bundt Pan Thoroughly – Spray into every crease to prevent sticking, especially if your pan has intricate designs.
Cool Before Glazing – A warm cake will melt the maple glaze; make sure it’s completely cooled before drizzling.
Toast the Pecans – For extra flavor and crunch, lightly toast pecans before sprinkling them over the glaze.
Frequently Asked Questions
Yes, canned pumpkin puree works well as a substitute. The flavor will be slightly different, less sweet, but still delicious. Use the same amount (2 ½ cups).
Insert a toothpick or cake tester into the center of the cake; it should come out clean or with a few moist crumbs. Start checking around 65 minutes, as ovens and bundt pans can vary.
Yes. This cake actually tastes even better the next day as the flavors meld. Store it tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
Yes. Wrap the cooled cake (without glaze) in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
More Fall Cake Recipes
Did you try this Sweet Potato Pound Cake? We’d love to hear what you think! Leave a rating and comment below, or snap a photo and tag us on Instagram. We love seeing your creations!@favoritefamilyrecipes! 📸🍁🍠
Sweet Potato Pound Cake Recipe
Equipment
- Bundt Pan
Ingredients
Sweet Potato Pound Cake
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 2 1/2 cups sweet potatoes mashed
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut
Maple Glaze
- 1 cup powdered sugar
- 4 tablespoons melted butter
- 3 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1/2 cup chopped pecans garnish
Instructions
Sweet Potato Pound Cake
- Preheat oven to 350℉. Prepare bundt pan by spraying with non stick cooking spray.
- Cream together butter and sugar in an electric stand mixer until light and fluffy.
- Add eggs, mashed sweet potatoes and vanilla. Mix until combined.
- In a separate bowl combine flour, baking soda, baking bower, cinnamon, nutmeg and salt. Slowly add to stand mixing bowl on low speed until combined.
- Add coconut flakes and mix until combined.
- Pour batter into prepared bundt pan and bake 65-75 minutes until toothpick comes out clean. Take out of oven and let it rest for 10 minutes before flipping onto serving plate. Allow to cool.
Maple Glaze
- Prepare the glaze by combining powdered sugar, heavy cream, melted butter and maple syrup. Let it sit for about 5 minutes to cool.
- Drizzle glaze on top of cooled sweet potato pound cake and garnish with chopped pecans on top.
