Sweet Potato Cinnamon Bundt Cake With Orange Glaze

Name: Sweet Potato Cinnamon Bundt Cake With Orange Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; ½ cup butter, softened; ½ cup granulated sugar; ⅔ cup brown sugar, divided; 1 egg; 2 egg whites; 15 ounces sweet potatoes, drained and mashed; 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 3 ½ teaspoons ground cinnamon, divided; 1 cup plain nonfat yogurt; 1 teaspoon vanilla; ½ cup chopped pecans; 1 cup powdered sugar; 2 tablespoons orange juice; 1 teaspoon lemon juice; lemons (optional) or orange wedge (optional)

Servings: persons

nonstick cooking spray
½ cup butter, softened
½ cup granulated sugar
⅔ cup brown sugar, divided
1 egg
2 egg whites
15 ounces sweet potatoes, drained and mashed
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
3 ½ teaspoons ground cinnamon, divided
1 cup plain nonfat yogurt
1 teaspoon vanilla
½ cup chopped pecans
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon lemon juice
lemons (optional) or orange wedge (optional)

1
Preheat oven to 350F; spray a 10-inch fluted tube pan with nonstick cooking spray; set aside.
2
In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy.
3
Add sweet potatoes and mix well.
4
In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon.
5
Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture.
6
Add vanilla.
7
In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
8
Spread 1/3 of the batter into prepared pan.
9
Sprinkle with half the pecan topping.
10
Repeat layers, ending with final 1/3 of the batter.
11
Bake for 40-45 minutes or until a toothpick, inserted, comes out clean.
12
Cool in pan for 10 minutes.
13
Invert onto serving plate.
14
In a small bowl, whisk together powdered sugar, orange juice, and lemon juice.
15
Drizzle over warm cake.
16
Garnish with lemon or orange wedges, if desired.

1177

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: nonstick cooking spray, ½ cup butter, softened, ½ cup granulated sugar, ⅔ cup brown sugar, divided, and more.

Yes, Sweet Potato Cinnamon Bundt Cake With Orange Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Cinnamon Bundt Cake With Orange Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions