Sweet Potato Bundt Cake with Creamy Orange Glaze

Sweet Potato Bundt Cake with Creamy Orange Glaze Recipe
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

Recipe from

Cooking Light

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


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.