Southern Pound Cake Recipe

This simple and easy Sweet Potato Pound Cake recipe is sweet potato casserole in a pound cake.  It’s the perfect cake for fall with it’s combo of sweet potatos, cinnamon, nutmeg and nuts.

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Southern Pound Cake Recipe

Southern pound cake recipe for fall

In the South, fall means the arrival of football, falling leaves, pumpkin spice latte and a fifth food group called sweet potato casserole. We love sweet potatos baked in Corningware with all the butter, brown sugar,  cinnamon and nutmeg.  

We also love our pound cake baked in all sorts of Nordic Ware all year round. 

So, what could be more exciting than bringing the two together in a sweet potato pound cake?

This Simple Sweet Potato  Cinnamon Pound Cake does just that. It tastes like sweet potato casserole.  Only it’s in Nordic Ware instead of Corningware.

It captures that warm and comforting sweet potato, cinnamon flavor and  gives you a cozy fall hug.

I’m excited to share this recipe with you and I hope you’ll make it this fall.  You’ll love the recipe’s simplicity and the yummy sweet potato casserole taste.

Southern Pound Cake Recipe

sweet potato pound cake ingredients

  • Cream Cheese – room temperature for best results.
  • Butter – Use real butter at room temperature for best results.  We’re not making “I Can’t Believe It’s Not Pound Cake”.
  • Granulated Sugar
  • Brown Sugar
  • Eggs – room temperature
  • Cooked Mashed Sweet Potatoes
  • All Purpose Flour 
  • Cinnamon
  • Nutmeg
  • Walnuts or Pecans – I recommend toasting the nuts.  This gives the nuts and cake more flavor. See below and in recipe notes on how to toast nuts.
Traditional Pound Cake Recipe With Brown Sugar

pound cake instructions

  • Preheat oven to 350.
  • Beat cream cheese and butter until creamy and gradually add sugar.
  • Add eggs and sweet potatoes. 
  • Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to batter.
  • Add vanilla and nuts
  • Spoon batter into greased pan.
  • Bake for 1 hour to 1 hour and 10 minutes.

Kitchen Aid Classic Stand Mixer

Nordic Ware Bundt Pan

Nordic Ware 2 Piece Tube Pan

Nordic Ware Cake Cooling and Serving Grid

Traditional Pound Cake Recipe With Brown Sugar

HOW TO TOAST NUTS

Toasting the nuts exponentially brings out the flavor of the nuts.  It draws the natural oils to the surface, which enhances the rich flavor of the nuts.

Here are three methods to toast your nuts, which I found in this post on toasting nuts from The Spruce Eats.

  • The Skillet Method 
    • In a skillet cook over medium heat in a even layer.  
    • Shake the skillet and stir with a wooden spoon.
    • Consistently turn the nuts until they are brown and fragrant.
    • Move them to a plate to cool as soon as they are browned and done.
  • The Oven Method
    • Preheat oven to 350 and place nuts in a single layer on rimmed baking sheet.
    • Bake for 10 – 15 minutes, periodically stirring and turning.
    • When done move nuts to a plate.
  • The Microwave Method
    • Put one cup of nuts on a plate.
    • Microwave 3 to 4 minutes, uncovered.
    • They will not be browned, but should have the nutty smell and taste.
Southern Sweet Potato Pound Cake With Cinnamon

how to keep nuts from sinking in a cake

How many of us have made a cake with nuts and all the nuts sunk to the bottom?  The cake is still good, but it’s just not a sexy look and it would be better if the nuts were dispersed evenly.

Here’s how to prevent that:

  • Place the nuts in a zippered bag or sealed container with one to two tablespoons of flour.  
  • Shake the bag or container so the flour lightly covers the nuts.
  • Fold the nuts in last, just before you put the cake in the oven.

This works in any type of cake.  The flour helps suspend the nuts in the batter while it bakes.

Traditional Sweet Potato Pound Cake

how to freeze pound cake

It tastes just as delicious, if not more so, after serving time in the freezer.

To freeze the cake or a portion of the cake:

To freeze in slices:

Glad Cling Wrap, 100 sq ft

Reynolds Wrap Heavy Strength, 50 sq ft

Ziploc Slider Stand-and-Fill Storage Bags

Reynolds Kitchens Parchment Paper, 15 in 45 Sq Ft

more autumn theme cakes

Traditional Sweet Potato Pound Cake
Easy Sweet Potato Pound Cake
Print Jump to Recipe Pin Recipe

Simple Sweet Potato Cinnamon Pound Cake

Simple and easy to make. This homemade pound cake is moist and has spectacular fall flavor.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Moist, easy, recipe, Thanksgiving, old fashion, million dollar, cinnamon, southern, best, homemade, simple, sweet potato, amazing, coffee, fall
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings 18 Slices
Calories 380kcal
Cost $10

Equipment

  • Stand or Hand Mixer
  • Medium to Large Bundt or Tube Pan

Ingredients

  • 8 oz Cream Cheese Softened
  • ½ cup Butter Softened
  • 2 cups Sugar
  • 4 Eggs Large and Room Temperature
  • cups Cooked Mashed Sweet Potatos
  • 3 cups All Purpose Flour Sifted
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 2 tsp Cinnamon You can use more
  • 1 tsp Nutmeg
  • 3 tsp Vanilla
  • 2 cups Toasted Walnuts or Pecans Toasting the nuts gives them more flavor and the cake more flavor. Link to toasting nuts in notes below.

Instructions

  • Preheat oven to 350°
  • Grease and flour Bundt or Tube Pan
  • Beat cream cheese and butter at medium speed until creamy
  • Gradually add sugar, beating until light and fluffy. Until grittiness is gone.
  • Add eggs one at a time. Beat just until yellowness is gone.
  • Add sweet potatos and mix well
  • In separate bowl mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg
  • Gradually add the flour mixture to the butter mixture. Mixing at low speed.
  • Add vanilla
  • In a separate bowl toss 2 to 3 teaspoons of flour with the toasted nuts. See explanation in notes below.
  • Fold in toasted nuts.
  • Spoon batter into greased bundt or tube pan
  • Bake at 350° from 1 hour to 1 hour and 10 minutes or until a long knife inserted in center comes out clean .
  • Cool in pan on a wire rack for 10 minutes.
  • Remove from pan and cool completely.

Notes

The nuts and cake will be more flavorful if the nuts are toasted.  Here is a link showing three methods to toast nuts from The Spruce Eats.
Tossing  flour with nuts before adding the nuts to the batter will prevent them from sinking.  Your nuts will then scatter evenly throughout the cake.  
Pound cakes freeze extremely well.  Wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy duty freezer bag.  Keeps best 4 to 6 months, but can stay in longer.  I personally think they taste better after they’ve served some freezer time.  

Nutrition

Calories: 380kcal

14 Comments

  1. SusanHughes says:

    5 stars
    I baked this for the first time yesterday. It is delicious. My husband loves it. It is very moist. It turned out great. The perfect holiday cake, for Thanksgiving or Christmas. Susan Hughes

    1. I know, isn’t this an awesome cake. I found it easy to put together and it is just perfect for fall and the holidays. Thanks so much for your lovely comment.

  2. Just trying this, sounded yummy, we all love sweet potatoes!! In the oven now

    1. I hope you found this as yummy as we did. Please let me know how it turned out for you. We’re serving this Christmas day. Merry Christmas

  3. 5 stars
    I made this cake for Christmas Day…very, very good. Must make again!!!!

    1. I am so happy you made this and liked it. I also made this for my family at Christmas this year and it was really good. Thanks for your kind words.

  4. 5 stars
    I made this Gluten Free style with King Arthur GF all purpose flour and it’s delicious. Toasted walnuts really give it a good flavor along with sweet potatoes.

    1. Thank you so much. I’m so glad you liked it. I love that you did it gluten and, yes, the toasted walnuts are delicious. Thanks again for the sweet comment.

    2. Could the nuts be left out for allergies? If so, would there be any other changes in the recipe needed?

      1. Hi, this will be a terrific cake without the nuts. You don’t need to make any changes if you leave out the nuts. Great question.

  5. Sharon Cole says:

    Going to try this with dates in it

    1. Please let me know how this turns out. I would never have thought of doing this. Thanks for your comment.

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