The Best Sweet Potato Praline Cake in 2024

This Sweet Potato Praline Cake is a combination of our favorite Praline Banana Nut Muffins and heavenly Sweet Potato Casserole with Brown Sugar & Pecans. I debated back and forth on what to name this coffee cake. The cake itself is sweet, yet in a subtle way and oh so moist. The praline topping is amazing. Definitely reminiscent of a favorite Thanksgiving side dish. I thought I’d let these pictures do most of the talking. Enjoy!

You’ll Need :

Praline topping

1 stick butter, melted
1 cup brown sugar
1 cup chopped pecans
1 cup all-purpose flour
½ tsp. ground cinnamon

For the cake

1 stick butter, room temperature
4 ounces cream cheese, room temperature
1 cup granulated sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1½ cups mashed cooked sweet potatoes (about 2 medium)
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

Directions :

Preheat oven to 350 degrees. Grease and flour Bundt cake pan.

For the praline topping…

In a medium bowl, combine melted butter, brown sugar, pecans, flour and cinnamon. Mixture will be thick.

For the cake…

In a large bowl, cream together butter, cream cheese, and sugars until light and fluffy. Add in vanilla, eggs, and sweet potato and mix until combined.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Gradually add to sweet potato mixture, beating until combined.
Pour half of the cake batter into prepared pan. Crumble about ⅓ of praline mixture over batter. Top with remaining batter and crumble remaining praline mixture on top.
Bake for one hour or until toothpick inserted in center comes out clean. Cool on wire rack before removing from pan. Lay a dinner plate over cake, carefully turn over to release from pan. Then place serving plate on cake and invert again to present.