Recipe: Sweet Potato Pound Cake with Marshmallow Creme Frosting

By on November 16, 2012 in Recipes with 2 Comments

Tired of the usual Pumpkin and Pecan Pies for Thanksgiving? For something a little different, try Sweet Potato Cake with Marshmallow Creme Frosting. With cinnamon, nutmeg, and allspice, your house will smell heavenly with this cake baking in the oven.

And with the beautiful orange hue the sweet potatoes give to the cake, it looks the part too. Adding marshmallow creme to the frosting produces and extra thick and sweet frosting. It’s best dolloped on top of the cake like whipped cream instead of attempting to spread it.

As with any cake baked in a Budt pan, make sure to grease and flour the pan very well. Otherwise, half of your cake may decide it wants to stay in the pan.

More Sweet Potato Recipes

Butterfinger Sweet Potato Bread

Sweet Potato Biscuits

Sweet Potato and Marshmallow Scones with Marshmallow Creme Drizzle

Sweet Potato Pound Cake with Marshmallow Creme Frosting

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 2 1/2 cups cooked and mashed sweet potatoes
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1 teaspoon vanilla extract
  • Marshmallow Creme Frosting
  • 12-16 pecan halves
  1. Preheat oven to 350 degrees and grease and flour a Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
  3. Using an electric mixer, beat cream cheese and butter at medium speed until creamy. Gradually add in sugars, beating until light and fluffy.
  4. Add eggs 1 at a time, scraping down the sides of the bowl as necessary. Add sweet potatoes and vanilla extract. Beat until well combined.
  5. With mixer on low-speed, gradually add flour mixture to butter mixture. Pour batter into prepared pan
  6. Bake for approximately 1 hour 5 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes. Carefully run a knife around the edges of the pan and invert onto the wire rack to remove cake. Let cool completely before frosting.
  7. Using a pastry bag and a large star tip, make frosting mounds on top of cake and top with pecan halves.

Marshmallow Creme Frosting

  • 1/2 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 jar (3 1/2-ounces) marshmallow creme
  • 1/2 teaspoon vanilla extract
  1. In a mixing bowl, beat together butter and confectioners’ sugar until creamy. Beat in marshmallow cream and vanilla until thoroughly mixed.
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There Are 2 Brilliant Comments

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  1. Ambreen says:

    Thank you Christin for visiting me and for your sweet words. Your cake looks really good! Wish I could have a slice with a cup of tea :)

  2. This sounds like a festive, fantastic dessert! The marshmallow cream frosting is a great idea.

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