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A moist Best Sweet Potato Pound Cake with Cream Cheese Frosting is highlighted by a cinnamon, cloves, and topped with cream cheese glaze.

Best Sweet Potato Pound Cake with Cream Cheese Frosting

A moist Best Sweet Potato Pound Cake with Cream Cheese Frosting is highlighted by cinnamon, cloves, and topped with cream cheese glaze.
Course Dessert
Cuisine American/Southern
Keyword baked, dessert, sweet potatoes
Prep Time 20 minutes
Total Time 1 hour 35 minutes
Servings 16 servings
Calories 454kcal


  • 1 cup butter at room temperature
  • 3 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups baked sweet potatoes cooled and mashed
  • 3 cups all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon fresh grated nutmeg

Cream Cheese Glaze

  • 4- ounces cream cheese
  • 2 tablespoons melted butter
  • 1 and 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 3-4 tablespoons heavy whipping cream


For the cake

  • Preheat oven to 350 degrees F. Grease a 10-inch tube pan with solid vegetable shortening or spray with non-stick vegetable spray.
  • In a bowl, sift together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
  • In the bowl of a stand mixer, mix together butter and sugar until light and fluffy.
  • Beat in eggs one at a time beating until just incorporated after each addition. Add vanilla and mashed sweet potatoes and mix into batter.
  • Add flour mixture slowly to egg mixture. Mix until combined.
  • Spoon into prepared tube pan. Bake at 350 degrees for 70 to 75 minutes. Remove and cool on a wire rack for 20 minutes until inverting on a serving plate to cool completely. 

For the glaze

  • In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Drizzle over cooled cake. Store in an airtight container in the refrigerator.
  • To cook in two 9-inch loaf pans, bake for 55 to 60 minutes. 
    To cook in three 7-inch bundt pans, bake for 45 to 50 minutes. 
    I recommend this bundt pan to avoid it overflowing. It's taller than most bundt pans. 
    I use this Tube Pan for all my pound cakes. 


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula


Calories: 454kcal | Carbohydrates: 71g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 450mg | Potassium: 109mg | Fiber: 1g | Sugar: 50g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg