Sweet Potato Cream Cheese Cake with Cream Cheese Icing
This soft Southern-style sweet potato cake is made with mashed candied yams, a creamy cheesecake swirl, boxed cake mix for an easy shortcut, and a rich homemade cream cheese icing spread over the top.
A Soft Sweet Potato Cake with Cheesecake Filling
This sweet potato cream cheese cake is a rich, homemade-style dessert that brings together two favorites: sweet potato cake and cheesecake. The cake starts with white cake mix, then gets extra flavor and moisture from mashed candied yams and reserved candied yam juice.
The cream cheese filling gets swirled into the cake before baking, giving the center a soft cheesecake-style layer. After the cake cools, it is finished with a smooth cream cheese icing made with butter, cream cheese, confectioners sugar, and vanilla. It is a great fall dessert, holiday dessert, Sunday dinner cake, or sweet treat when you want something comforting and rich.
Cheesecake Filling Ingredients
- 8 oz Philadelphia cream cheese
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Sweet Potato Cake Ingredients
- 1 box white cake mix
- 1/2 cup water
- 1/2 cup candied yam juice, reserved from the can
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup mashed candied yams
Cream Cheese Icing Ingredients
- 4 tablespoons butter
- 8 oz Philadelphia cream cheese
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Drain the canned candied yams and save the juice. Mash the sweet potatoes until smooth.
- In a bowl, mix cream cheese, sugar, egg, and vanilla extract until smooth. Set the cheesecake filling aside.
- In another bowl, combine white cake mix, water, candied yam juice, vegetable oil, eggs, and mashed candied yams. Mix until combined.
- Pour the sweet potato cake batter into a greased baking pan.
- Add the cream cheese mixture on top and swirl it lightly into the batter.
- Bake at 325°F for about 30 minutes, or until the cake is done and the center is set.
- For the icing, beat butter and cream cheese together until smooth.
- Add confectioners sugar and vanilla extract, then mix until creamy.
- Let the cake cool completely, then spread the cream cheese icing over the top.
- Slice, serve, and enjoy.
Why This Cake Works
Candied yams add moisture, sweetness, and sweet potato flavor without needing to bake fresh sweet potatoes first. The reserved yam juice adds even more flavor to the cake batter, while the cream cheese filling creates a soft, rich layer inside the cake.
The cream cheese icing gives the cake a smooth, tangy finish that balances the sweet potato flavor. This is the kind of dessert that works for Thanksgiving, Christmas, fall baking, family dinners, potlucks, or anytime you want a soft cake with homemade Southern flavor.
Watch the Full Video
Follow along with the full BeSureToCook video tutorial below to see how the sweet potatoes, cheesecake filling, cake batter, baking process, and cream cheese icing come together.
Recipe FAQs
Can I use canned candied yams for sweet potato cake?
Yes. Canned candied yams work well in this recipe because they are already soft, sweet, and easy to mash into the cake batter.
Why save the candied yam juice?
The reserved juice adds sweetness, moisture, and extra sweet potato flavor to the cake batter.
Do I have to use Philadelphia cream cheese?
Philadelphia cream cheese is used in this recipe, but another full-fat cream cheese can also work.
Can I make the icing ahead of time?
Yes. You can make the cream cheese icing ahead of time and store it covered in the refrigerator. Let it soften slightly before spreading.
How do I know when the cake is done?
The cake is done when the center is set and a toothpick inserted into the cake portion comes out mostly clean.