Sweet Potato Pudding Cake Recipe

Name: Sweet Potato Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins; 2 tablespoons rum; 1 cup whole wheat pastry flour; 1/2 teaspoon nutmeg, freshly ground; 1/2 teaspoon salt; 1 lb cooked sweet potato; 3 large eggs; 1 (14 ounce) can light coconut milk; 1 cup light brown sugar, packed; 2 tablespoons butter, melted; Topping; 1/2 cup unsweetened coconut; 2 tablespoons brown sugar, packed; 1/8 teaspoon cinnamon

Servings: persons

1 cup raisins
2 tablespoons rum
1 cup whole wheat pastry flour
1/2 teaspoon nutmeg, freshly ground
1/2 teaspoon salt
1 lb cooked sweet potato
3 large eggs
1 (14 ounce) can light coconut milk
1 cup light brown sugar, packed
2 tablespoons butter, melted
Topping
1/2 cup unsweetened coconut
2 tablespoons brown sugar, packed
1/8 teaspoon cinnamon

1
Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
2
Toss raisins and rum in a small bowl and let stand.
3
Whisk flour, nutmeg and salt in another bowl.
4
Mash sweet potato in a large bowl.
5
Add eggs and beat with an electric mixer on medium speed until combined.
6
Add coconut milk, 1 c brown sugar and butter.
7
Beat until combined.
8
Stir in the dry ingredients until evenly moistened.
9
Stir in the raisins and any remaining rum.
10
Spread into prepared pan.
11
TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
12
Sprinkle on top of the cake.
13
Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
14
Let cool in the pan for 10 minutes.
15
Run a knife around the edge of the pan and remove the ring.
16
Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
17
Prep time does not include the cooling and refrigerating.

617

kcal

Calories

Fat

109

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.
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 14 ingredients. The key ingredients include: 1 cup raisins, 2 tablespoons rum, 1 cup whole wheat pastry flour, 1/2 teaspoon nutmeg, freshly ground, and more.

Yes, Sweet Potato Pudding Cake 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 Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions