How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Friends and family will ask for this moist, delicious cake again and again. It's a low-fat dessert that gets a nutritious boost from a surprising ingredient--sweet potatoes.

3.5 by 11 people
Rate me!
  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 10 mins
  • Bake: 40 mins to 45 mins 350°F

Sweet Potato Cinnamon Bundt Cake with Orange Glaze



  1. Preheat oven to 350 degrees F. Spray a 10-inch fluted tube pan with nonstick cooking spray; set aside
  2. In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
  3. In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1-1/2 teaspoons cinnamon.
  4. Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers ending with final 1/3 of the batter. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.
  5. In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.

Nutrition Facts (Sweet Potato Cinnamon Bundt Cake with Orange Glaze)

    Per serving:
  • 279 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 29 mg chol.,
  • 200 mg sodium,
  • 46 g carb.,
  • 2 g fiber,
  • 26 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...