Rum-Glazed Sweet Potato Cakes

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Three Individual Rum-Glazed Sweet Potato Cakes topped with pecans. These individual-sized bundt cakes are perfect treats for fall. They consist of sweet potatoes, rum-soaked golden raisins, wonderful fall spices, toasted pecans, and a rum-spiked glaze that makes an already moist cake, even moister. Individual Rum-Glazed Sweet Potato Cakes topped with pecans. The original recipe calls for roasted pureed sweet potatoes, but I just baked some sweet potatoes, removed the skin, and mashed them really well with a fork. Super easy. Bake your sweet potatoes in a 350º oven for at least an hour, until very, very soft. Be sure to bake them on a baking sheet because they tend to ooze as they bake and will make a mess on the bottom of your oven. The vegetable oil and sweet potato puree keep the cakes extremely moist. I love the individual portion sizes that you can achieve by using mini Bundt pans. I used Nordic Ware Platinum Anniversary Bundtlette Pan. Nordic Ware makes very high quality pans that will last forever and if you grease them properly, you won’t have any sticking problems. You could also bake one large bundt cake, just adjust the cooking time. Individual Bundt Cakes flavored with sweet potato with bowl of glaze in background. I decreased the amount of raisins and chopped them into bitty pieces. I’m not a huge raisin fan! I actually like their flavor more than their texture, so cutting them into pieces to more evenly distribute them was a good compromise. These cakes are wonderful on their own, overflowing with fall flavors, but a dollop of whipped cream on top would be super delicious!

Rum-Glazed Sweet Potato Cakes

Rum-Glazed Sweet Potato Cakes

Course: Dessert
Servings: 18
Print Recipe


  • ½ cup golden raisins
  • 1/3 cup dark rum
  • 4 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups mashed, baked sweet potatoes
  • 3 cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ¾ cup buttermilk
  • ½ cup firmly packed dark brown sugar
  • ¼ cup butter
  • 3 tablespoons whipping cream
  • ¾ cup finely chopped toasted pecans


  • Combine raisins and rum in a small bowl and let sit 30 minutes.
  • Using an electric mixer, beat eggs and granulated sugar at high-speed until thick and pale, about 2 to 4 minutes. Add oil and vanilla and beat just until blended. Add mashed sweet potatoes and beat just until blended, scraping down sides of bowl as needed.
  • Preheat oven to 350 degrees.
  • Place flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice into a medium bowl and whisk together. With mixer on low speed, add flour mixture to egg mixture, alternating with buttermilk, beginning and ending with flour mixture.
  • Drain raisins and reserve rum. Fold raisins into batter.
  • Spoon batter into lightly greased mini-Bundt pans. (I used the ones that make 6 cakes per pan. You will have enough batter for at least 3 pans worth. If you only have one pan, you can cook the cakes in 3 batches. Let the pan cool before batches.) Fill just over ¾ of the way full.
  • Bake for 13 to 15 minutes, or until firm to the touch on top. Cool in pans set on wired racks for 5 minutes. Spray wire racks lightly with cooking spray before inverting cakes onto racks to finish cooling.
  • While cakes bake, bring dark brown sugar, butter, and whipping cream to a boil in a small heavy-bottomed saucepan. Boil for 3 minutes, stirring constantly. Once mixture becomes syrup-like consistency, remove from heat and stir in reserved rum.
  • Use a wooden pick to poke holes in tops of cakes. Dip tops of cakes into glaze, letting them soak up the glaze for a few seconds. Turn right side up and sprinkle with pecans.
  • Serve warm or at room temperature.

Recipe Source: adapted from Southern Living More Sweet Potato Recipes Butterfinger Sweet Potato Bread Sweet Potato Pound Cake with Marshmallow Crème Frosting Collage of Rum-Glazed Sweet Potato Cakes Disclosure: Spicy Southern Kitchen is an affiliate.

20 thoughts on “Rum-Glazed Sweet Potato Cakes

  1. even though i have not made the cake i still think i will still try it because,it looks to delicious to not pay attention to!#1 sweet potato recipe!!!!

  2. Wow that is one very creative recipe. I have to say I love the combination of flavors – rum and sweet potato, I wouldn’t have thought of the two but now that I think about it, it probably works so beautifully together. Great recipe!

  3. Oh, these cakes are making me wish it actually felt like fall outside! Silly humidity! These sound delicious – and I love that they are mini bundt cakes. I don’t know what it is, but any mini baked goods are always just so cute!

  4. These are so pretty! They would be great at a holiday party or even Thanksgiving. Love that they are topped with sauce and you didn’t make extra dishes by pureeing the sweet potatoes but still had great results!

  5. Oh, my gosh, I can’t get over these little beauties! I’m totally drooling over the list of ingredients… all those warm spices, buttermilk, nuts and raisins… what a perfect fall recipe! And they are so cute! Gotta get a mini bundt pan, asap… 😉

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