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Ingredients
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- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (8 tablespoons) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sweet potato purée
- ¼ cup vegetable oil
- ⅔ cup whole milk
- ½ cup light brown sugar
- 4 tablespoons unsalted butter
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 cup powdered sugar
- Chopped pecans, for garnish
Instructions
- Preheat oven to 350°F.
- Beat cream cheese, butter, and sugar until fluffy.
- Incorporate egg, flour, vanilla, and maple extract.
- Combine dry ingredients in a bowl.
- Cream butter and sugar in a mixer until fluffy.
- Add eggs, sweet potato, and oil; blend well.
- Mix dry ingredients into wet ingredients with milk alternately.
- Spoon half of the batter into a bundt pan.
- Spread cream cheese filling on top, then layer remaining batter.
- Swirl the batter gently; bake for 55-65 minutes until done.
- Cool the cake and prepare the maple praline frosting.
- Serve with whipped cream and enjoy.
Notes
Ensure all ingredients are at room temperature for better texture.
Avoid over-mixing the batter to maintain a light cake.
Canned sweet potato purée may be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 26
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 44
- Fiber: 2
- Protein: 5
- Cholesterol: 70