Do you ever see a recipe that you are a little scared to try out, but you have a sneaking suspicion that it’s going to come out deliciously? That was this recipe for me. I was looking through the most recent edition of a magazine called Louisiana Cookin’ when I came across a whole section devoted to sweet potatoes.
Now, for a little background on my relationship with sweet potatoes… Growing up, I wouldn’t touch them. We would always have yams at Thanksgiving and Christmas (the kind that taste more like candy than they do veggies) but I didn’t go near them. I don’t consider myself a picky eater, but it probably wasn’t until high school or college that I actually gave them a chance. Well, I love them now. I even like them without all of the extra sugar added in! So naturally, I was intrigued when I saw a recipe for a bundt cake made with sweet potatoes. I had a feeling it would be good, but at the same time I was also the tiniest bit nervous. I’ve made some delish zucchini bread before, so this wasn’t my first go around baking with vegetables. But, you never know how a recipe will turn out! Well, I’ll go ahead and let you know that you should add this one to your list for Thanksgiving. It’s moist; it’s flavorful; it’s a perfect fall desert!
To begin, add 8 ounces of cream cheese (1 box) and 1/4 cup of sugar to the mixing bowl and beat for 3 to 4 minutes. Be sure to scrape the sides of the bowl every so often so all of the cream cheese gets nice and fluffy.
Next, measure out 1/2 cup of orange marmalade and add it to the cream cheese mixture. At first, I wasn’t 100% sure what I was looking for when I was at the store getting these ingredients. If you head over to the jelly section, you should see a few different selections of orange marmalade. I went with this Smucker’s brand, and it worked great.
Add in 1 egg and beat the mixture until combined.
You can go ahead and set this cream cheese mixture to the side for now, we’ll come back to it in a bit.
Now it’s time for the sweet potatoes. This was my first experience with canned sweet potatoes. After opening the can, drain out the syrup but save it! We will use some of it here in a minute.
Place the yams in the mixing bowl and mash until smooth. I just beat them for a minute or two and they were good to go.
Add in 1/2 cup of the syrup you saved, 1/4 cup vegetable oil, 1 box yellow cake mix, 1 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, and 2 eggs.
Beat on medium speed for about 2 minutes, and we have cake batter!
To prep the pan, spray with cooking spray and then lightly dust with flour. Now pour in about half of the cake batter. When it is spread evenly around the pan, spoon the cream cheese mixture on top. Try to stay away from the edges, and it’s ok if you don’t use all of the cream cheese mixture. I had a little bit left over. To finish up, spoon the rest of the cake batter on top.
Bake the cake at 350° for 45-50 minutes and let cool completely.
To make the icing, microwave 2 tablespoons of butter until melted. Then stir in 1/4 cup of orange marmalade, 1 teaspoon vanilla, and 1 1/2 cups powdered sugar. The recipe called for adding in some of the reserved syrup to bring the icing to a more spreadable consistency, but I had already tossed mine so I used water! Worked just as well. 🙂 Now you can simply pour or drizzle the icing over the cooled cake.
I put the icing in a ziploc, snipped the corner, and then zig-zagged back and forth over the cake to get this look.
This cake was delicious. It was just so full of flavor.
I’m telling you, this will be perfect for Thanksgiving! 🙂
Kudos to the ingenious lady who put together this recipe! I never would have thought to combine these fall flavors – sweet potatoes, orange marmalade, & cream cheese. Thanks for a great recipe!
Thanks so much for stopping by the blog today and every other day! You all are wonderful! Have a fantastic weekend!
I’ll be sharing this over at Fiesta Friday.
Sweet Potato Bundt Cake with Marmalade Ribbon
Recipe by Cindy Nerat from the November/December Issue of Louisiana Cookin’
- 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1/2 cup orange marmalade
- 3 eggs
- 16 ounce can candied sweet potatoes, drained, syrup reserved
- 1/4 cup vegetable oil
- 1 box yellow cake mix
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- Preheat oven to 350° and prep bundt pan by spraying with cooking spray and lightly dusting with flour.
- Add cream cheese and sugar to mixing bowl and beat for 3 to 4 minutes, until fluffy.
- Add orange marmalade and 1 egg to mixture and beat until combined. Set cream cheese mixture to the side.
- Drain sweet potatoes and reserve the syrup.
- Place sweet potatoes in mixing bowl and mash until smooth.
- Add in 1/2 cup of reserved syrup, vegetable oil, yellow cake mix, cinnamon, cloves, nutmeg, and 2 eggs. Beat on medium speed for about 2 minutes.
- Pour half of the cake batter into prepared pan, spreading evenly.
- Spoon the cream cheese mixture on top, staying away from the edges.
- Spoon the rest of the cake batter on top.
- Bake at 350° for 45-50 minutes. Let cake cool for 30 minutes in pan, then remove the cake and let cool completely.
Orange Marmalade Icing
- 2 tablespoons unsalted butter
- 1/4 cup orange marmalade
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 3 teaspoons reserved syrup or water
- Microwave butter until melted.
- Add in orange marmalade, vanilla, and powdered sugar and stir together.
- Add in syrup, one tablespoon at a time, until you reach desired consistency. (I used water instead of the syrup in the icing.)
- Spread over cake.