Why You’ll Love this Sweet Potato Cake with Cream Filling
Who doesn’t love a dessert that’s both sophisticated and comforting? This sweet potato cake balances warm, autumn spices with a creamy, cool filling that’s simply irresistible. The yellow cake mix makes preparation a breeze, while the sweet potato adds moisture and nutritional value. Yes, you can absolutely feel less guilty about this indulgence.
I’m particularly fond of the cream cheese filling—velvety smooth with just the right amount of sweetness. And that caramel drizzle with toasted pecans? Pure magic. Perfect for holidays, dinner parties, or when you’re craving something special on a random Tuesday.
What Ingredients are in Sweet Potato Cake with Cream Filling?
This sweet potato cake brings together the warmth of autumn spices with the decadence of a creamy filling—all while keeping the preparation surprisingly simple. The base uses a convenient yellow cake mix enhanced with real sweet potatoes for moisture and depth of flavor.
What makes this dessert truly special, though, is the luscious cream cheese filling that adds a tangy contrast to the sweet, spiced cake. And don’t get me started on that caramel-pecan topping that takes it to a whole new level.
- 18 ounces yellow cake mix
- 1½ cups baked sweet potatoes
- ½ cup whole milk
- ⅓ cup oil
- 4 eggs
- 1½ teaspoons pumpkin pie spice (divided)
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 ounces Cool Whip
- ¼ cup caramel ice cream topping
- ¼ cup chopped toasted pecans
When selecting your ingredients, quality matters for the best flavor. Make sure your sweet potatoes are thoroughly baked until tender—roasting them intensifies their natural sweetness.
Room temperature cream cheese will blend much more smoothly for that perfect filling texture. And while the recipe calls for Cool Whip, you could substitute freshly whipped cream if you prefer a less sweet, more natural option. Just know that the stability might be affected slightly, so you might want to assemble closer to serving time if going that route.
How to Make this Sweet Potato Cake with Cream Filling
Making this sweet potato cake is surprisingly straightforward, even for those of us who tend to overthink desserts. Start by preheating your oven to 350°F—this temperature hits the sweet spot for cake baking, not too hot to dry it out but warm enough to create that perfect rise.
In a large bowl, beat together the 18 ounces of yellow cake mix, 1 cup of those baked sweet potatoes (save that remaining 1/2 cup for the filling), 1/2 cup of whole milk, 1/3 cup of oil, 4 eggs, and 1 teaspoon of the pumpkin pie spice. Mix these ingredients until they’re well blended, creating a batter that’s rich in color and smells absolutely divine.
Pour this batter into two round cake pans for standard layers (or four pans if you prefer thinner layers that don’t require splitting—a clever little trick that saves time and potential cake disasters). Bake for about 28-30 minutes for standard layers or 14 minutes for the thinner version.
How do you know when they’re done? The old toothpick test never fails—insert it into the center, and it should come out clean, no wet batter clinging to it. A premium outdoor fryer could be a worthwhile investment if you plan to make sweet potato recipes frequently, as it provides consistent results for both sweet and savory dishes.
While your cakes cool completely—and I mean completely, no shortcuts here—prepare that luscious cream cheese filling. Beat 8 ounces of cream cheese until it’s smooth and creamy, then add 1 cup of powdered sugar, the remaining 1/2 teaspoon of pumpkin pie spice, and that reserved 1/2 cup of sweet potato. After mixing these thoroughly, gently fold in an 8-ounce container of Cool Whip to create an airy, cloudlike filling.
Now comes the moment of truth: assembly. Once your cake layers are absolutely cool (warm cake plus cream cheese filling equals tragic sliding mess), spread about a third of your cream cheese mixture between the layers. The remaining filling goes on top and around the sides if you’re feeling ambitious.
Right before serving—not before, or you’ll end up with soggy cake—drizzle 1/4 cup of caramel ice cream topping over everything and sprinkle with 1/4 cup of those toasted pecans. For a unique twist, you could also experiment with frying thin sweet potato slices as garnish using a professional deep fryer for an impressive decorative touch. The contrast between the soft cake, creamy filling, sticky caramel, and crunchy nuts creates a texture symphony that’ll have everyone asking for the recipe. Can’t say I blame them.
Sweet Potato Cake with Cream Filling Substitutions and Variations
While the original recipe creates a delicious masterpiece, don’t feel locked into following it exactly as written. I’m all about creative freedom in the kitchen.
Try swapping pumpkin puree for sweet potatoes if that’s what you have on hand. Can’t find yellow cake mix? White or spice cake mixes work beautifully too.
For a dairy-free version, substitute coconut cream for the Cool Whip and use plant-based cream cheese.
Not a pecan fan? Walnuts, almonds, or even candied ginger make fantastic toppings.
And that caramel drizzle? Consider maple syrup or chocolate sauce instead. The possibilities are endless.
What to Serve with Sweet Potato Cake with Cream Filling
A delicious sweet potato cake deserves equally wonderful companions to round out your dessert spread. I love pairing mine with a scoop of cinnamon ice cream—the warm spices complement the cake perfectly.
For drinks, consider an autumn-inspired beverage like spiced apple cider, chai tea, or even a sweet dessert wine. Something with caramel notes works beautifully.
Want to create a full dessert table? Add mini pumpkin pies, apple crisp, or maple pecan cookies nearby. The fall flavors will harmonize delightfully.
For a finishing touch, offer fresh whipped cream on the side. Some guests might want extra.
Final Thoughts
This sweet potato cake recipe has truly become one of my favorite fall desserts to share with family and friends.
There’s something magical about the way the cream cheese filling complements those warm spices and sweet potato flavor.
What makes this cake special? It’s that perfect balance—not too sweet, incredibly moist, and just different enough to stand out at any gathering.
The caramel drizzle and toasted pecans add that final touch of indulgence.
Trust me, you’ll want to keep this recipe handy when autumn rolls around.
Who can resist a dessert that feels like a warm hug on a cool day?
For something simpler but equally crowd-pleasing, cream cheese combinations work beautifully in easy appetizers too.
If you enjoy this cake, you might also love how baked sweet potatoes create a smooth, velvety base in traditional sweet potato casseroles.
