Sweet Potato Bundt Cake with Creamy Orange Glaze

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Sweet Potato Bundt Cake with Creamy Orange GlazeRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell

This not-too-sweet cake is a great one to have on hand throughout the holidays, especially since you can serve it for breakfast or dessert.

18 servings


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Cooking spray
1 teaspoon flour
1/2 cup fat-free milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
2 (15-ounce) cans sweet potatoes, drained and mashed (about 2 cups)
3 cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fat-free milk


Preheat oven to 375°.

To prepare the cake, coat a 10-inch Bundt pan with cooking spray, and dust with 1 teaspoon flour. Set prepared pan aside.

Combine 1/2 cup milk, oil, vanilla, eggs, and sweet potatoes in a medium bowl.

Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 7 ingredients (3 cups flour through cinnamon) in a large bowl, stirring well with a whisk.

Add milk mixture to flour mixture; beat with a mixer at low speed 2 minutes or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted 1 inch from the edge comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the glaze, combine powdered sugar and remaining ingredients in a bowl; stir well with a whisk. Drizzle glaze over cake.

Created date

October 2003

Nutritional Information

Calories 300
Caloriesfromfat 26 %
Fat 8.7 g
Satfat 2.1 g
Monofat 2.2 g
Polyfat 3.8 g
Protein 4.7 g
Carbohydrate 51.5 g
Fiber 1.1 g
Cholesterol 40 mg
Iron 1.8 mg
Sodium 201 mg
Calcium 41 mg