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Sweet Potato Cinnamon Bundt Cake
with Orange Glaze

Sweet Potato Cinnamon Bundt Cake


  • 1/2 cup butter
  • 1/2 cup sugar
  • 2/3 cup light brown sugar, divided
  • 1 egg
  • 2 egg whites
  • 1 (15-ounce) can sweet potatoes (yams), drained and mashed
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 1/2 teaspoons ground cinnamon, divided
  • 1 cup nonfat plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup confectioners' sugar
  • 2 tablespoons orange juice
  • 1 teaspoon lemon juice


  1. Heat oven to 350 degrees F. Coat nonstick Bundt pan with nonstick cooking spray.
  2. In mixing bowl, beat together butter, sugar, 1/3 cup brown sugar, egg, egg whites until light and fluffy. Add sweet potatoes and mix well.
  3. In another bowl, combine flour, baking powder, baking soda, 2 teaspoons cinnamon. Gradually add flour mixture to mixing bowl alternately with yogurt, beginning and ending with flour mixture. Add vanilla extract.
  4. In another bowl, combine pecans with remaining 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.
  5. Spread on-third of batter into prepared pan. Sprinkle with half pecan topping. Repeat layers ending with final one-third of batter.
  6. Bake for 40-45 minutes or until wooden pick inserted comes out clean.
  7. Cool in pan for 10 minutes. Invert onto serving plate.
  8. In small bowl, whisk together remaining ingredients. Drizzle over warm cake.

16-20 servings

Terrific Tidbit: When a recipe calls for canned sweet potatoes, fresh may also be used.

Credits: Holly Clegg.

Recipe and photo credit (used with permission): Louisiana Sweet Potato Commission

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