Sweet potato pound cake is a moist, tender cake full of sweet potato and vanilla, glazed with a sweet orange glaze that makes it perfect for fall and winter.

This easy sweet potato bundt cake comes out soft every time. For another buttery, from-scratch cake, try my classic classic sour cream coffee cake.

Birds eye view of sweet potato pound cake baked in bundt pan and sliced.

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Ingredients
Instructions
Substitutions
Variations
Sweet Potato Pound Cake with Cake Mix
How to Make Sweet Potato Puree
Equipment
Storage
Top tip
Common Questions
📖 Recipe

Ingredients

The ingredients for this sweet potato pound cake recipe are pretty straightforward. The best part is, this easy pound cake comes together with simple ingredients you already have.

unsalted butter
granulated sugar
eggs
vanilla extract
all-purpose flour
baking powder
ground cinnamon
ground nutmeg
baking soda
salt
mashed sweet potatoes
orange juice
powdered sugar

See recipe card for quantities.

A full bundt sweet potato pound cake drizzled with orange juice glaze.

Instructions

To make a sweet potato pound cake, you'll need flour, butter, eggs, cinnamon, nutmeg, vanilla extract, mashed sweet potatoes, along with other essential ingredients.

First, preheat your oven to 350°F (175°C) and grease a 10-inch bundt cake pan with either butter or baking spray with flour in it. Make sure to also lightly dust the pan with flour, tapping out any excess if using butter. Make sure to get into all the nooks and crannies of your choice of Bundt pan to ensure there is no sticking.

In a large mixing bowl, cream your softened butter and granulated sugar until it is light and fluffy. Gradually add in the eggs, one at a time, followed by the vanilla extract.

In another bowl, combine your dry ingredients: all-purpose flour, baking soda, cinnamon, nutmeg, and salt.

Carefully combine the dry mixture with the wet mixture, alternating with the mashed sweet potatoes. Gently stir the dry ingredients and mashed sweet potatoes into the wet mixture just until combined. If this batter is overmixed it will make the sweet potato pound cake too dense.

Next, spoon your batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.

Place the cake pan in the preheated oven and bake for around 50-60 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary so keep an eye and check on the cake as the time comes close to an end to prevent overbaking.

Once your sweet potato pound cake is thoroughly baked, allow it to cool in the pan for approximately 15 minutes on a wire rack. After the fifteen minutes are up, use a silicone spatula to carefully release the cake from the edges of the pan. Invert the baked sweet potato pound cake onto a serving plate and allow it to cool completely before adding glaze.

Prepare the glaze by combining the orange juice with the powdered sugar. Stir the mixture until there are no lumps and the glaze is smooth.

When your pound cake has fully cooled, drizzle the glaze over the top, allowing it to run down the sides for an elegant presentation. Now your sweet potato pound cake is ready to be sliced and enjoyed!

Hint: Use a silicone spatula to gently release the pound cake from the edges of the bundt pan before flipping over the cake and removing it from the pan to help prevent the cake from sticking.

A whole sweet potato pound cake made in decorative bundt pan unglazed.

Substitutions

This pound cake can be altered by changing the flour used and the spices added into the recipe. Keep in mind, it will alter the overall texture and flavor of the cake.

Gluten free - instead of all-purpose flour, use measure for measure gluten free flour. The texture will change but it will be gluten free.
Sugar - You may replace regular sugar with alternative sweeteners like coconut sugar, granulated erythritol, or stevia. Be cautious when swapping out sugar as it may affect the cake's flavor and texture. Adjust the amount according to the sweetness and conversion levels of the sweetener you choose.
Flavorings - Replace vanilla extract with almond extract or orange zest if that's what you have on hand.

Side view of a sweet potato pound cake made in a bundt pan drizzled with glaze.

Variations

Nuts - Create a pecan praline glaze for your Sweet Potato Pound Cake. Add butter and chopped pecans to the glaze in this recipe for a delicious southern twist.
Spices - This recipe calls for nutmeg and cinnamon but you can also add in cloves and ginger if you wish. Keep in mind, a little goes a long way so don't use much or the spices will overpower the sweet potato flavors.
Cream Cheese Frosting - Dress up your sweet potato pound cake by frosting it with a homemade cream cheese frosting such as this one in my Pumpkin Bread with Spice Cake Mix recipe.
You can also swap the orange juice out for maple syrup or melted brown butter for a slightly richer, nuttier glaze.

For a holiday side dish, try this Hasselback Sweet Potato Casserole.

Orange juice sweet glaze drizzled onto a sweet potato pound cake.

Sweet Potato Pound Cake with Cake Mix

This sweet potato pound cake with cake mix is the shortcut version I turn to when I am short on time.

Start with one box of yellow or butter cake mix. Prepare it according to the package, but swap in about one cup of sweet potato puree for part of the liquid, usually reducing the water or milk by the same amount. Add the eggs and oil as the box directs, then fold in a teaspoon of cinnamon and a pinch of nutmeg so it tastes like the from-scratch version.

The cake mix keeps the texture light, and the sweet potato adds that soft, spiced flavor. Bake it in the same pan at the temperature on the box, usually 350°F, and start checking a few minutes early, since the puree can bake faster than plain batter.

For an even simpler shortcut, you can make a three-ingredient version with just a box of yellow cake mix, a can of sweet potato puree, and the eggs, no oil or water. It bakes into a soft, dense cake that is more like a quick bread, perfect when you are short on time before the holidays.

How to Make Sweet Potato Puree

Sweet potato puree is easy to make at home, and it is what gives this pound cake its soft, moist crumb.

To roast them, pierce a few sweet potatoes with a fork and bake them at 400°F for about 45 to 60 minutes, until they are completely soft. Let them cool enough to handle, then scoop the flesh out of the skins and mash it until smooth.

To boil them, peel and cube the sweet potatoes, then simmer them in water for about 15 to 20 minutes until fork tender. Drain them well, let them steam off for a minute or two so they are not watery, then mash until smooth.

If you are short on time, canned puree works just as well. Use plain canned sweet potato puree, not the pie filling, and give it a quick stir first. If it looks very wet, let it drain in a fine mesh strainer for a few minutes, then pat it lightly with a paper towel. Too much liquid in the puree is the quickest way to end up with a dense or gummy cake.

For this recipe, you want the puree thick enough to hold its shape on a spoon, like a soft mashed potato, and completely cooled before you mix it into the batter.

Two slices of sweet potato pound cake on a white plate with a fork.

Equipment

Bundt Pan: This bundt pan will create a beautiful Sweet Potato Pound Cake. Bundt pans have a distinct design, while tube pans focus on a more classic cake shape. You can use a tube pan if you wish, just make sure to use a 10-inch bundt or tube pan for this recipe.
Mixing Bowls: Having various sizes of mixing bowls is essential to combine your ingredients. You'll need at least two bowls: one for the dry ingredients and another for the wet components.
Electric Mixer: Although you can hand-mix the cake batter with a spoon or whisk, using an electric mixer is recommended for achieving a smooth mixture. This makes your Sweet Potato Pound Cake even and fluffy.
Measuring Cups and Spoons: All recipes need these because properly measuring the ingredients ensures the cake's taste and texture come out right.
Silicone Spatula: A silicone spatula is not only great for folding in the dry ingredients and the mashed sweet potatoes but also for releasing the cake from the edges of the pan.

Sliced sweet potato pound cake on a serving plate.

Storage

Storing your sweet potato pound cake properly is essential to maintain its flavor and moistness. After baking the cake, make sure to let it cool completely on a cooling rack in the pan. This prevents the cake from becoming soggy due to trapped steam. When the cake has cooled, invert the cake onto a serving plate to cool completely before storing it.

To store this sweet potato pound cake whole, allow it to cool completely before placing it in a round cake or bundt cake carrier. Alternatively, you can slice your bundt cake and store it in airtight containers.

This cake can be kept out on the counter for up to 5 days but is best eaten within a day or two for maximum freshness when not stored in the refrigerator.

To store this pound cake in the refrigerator, place it in an airtight container and store it for up to 1 week.

When freezing this sweet potato pound cake, place the whole or sliced pound cake in freezer-safe containers and freeze it for up to 3 months.

Top tip

Allow this cake to cool for 15 minutes on a wire rack before releasing it from the pan to prevent the cake from sticking or coming apart when removing it from the pan.

Sliced sweet potato bundt cake on a serving plate.

Common Questions

Why did my pound cake sink?

A pound cake usually sinks because the batter was overmixed, which beats too much air into it and makes the center fall, or because the oven temperature ran low. Using room temperature ingredients and checking the bake time with a toothpick in the very center helps it stay tall.

Why is pound cake gummy in the middle?

A gummy middle usually means the cake was underbaked or there was too much moisture, often from wet sweet potato puree. Be sure to drain canned puree, and bake until a toothpick comes out with just a few moist crumbs, not wet batter.

Can you substitute pumpkin for sweet potato?

Yes, you can swap pumpkin for sweet potato one for one in this recipe, since they have a similar texture and moisture. The flavor will be a little more earthy and less sweet, so you may want to add a touch more cinnamon and sugar to balance it.

This Thanksgiving pound cake is the dessert I bring out every fall, and it is as good with coffee as it is after a holiday meal. For more dense and buttery fall desserts, check out the full collection.

📖 Recipe

Dana

Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.

Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.