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Home » Recipes » Fall Dishes

Rum Sweet Potato Pound Cake

Published: Sep 12, 2023 · Updated: Mar 26, 2025 by Marye

Southern sweet potato pound cake has a spiced rum soak that takes it over the top & makes it the perfect dessert recipe for holiday parties! It's a flavorful cake for the holidays that everyone will be begging you for!
Total time for the recipe to be finished.Total Time 1 day day 1 hour hour 10 minutes minutes
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A sweet potato pound cake with a slice removed showing the velvety interior.
Cake with a slice on a blue plate and a text overlay for Pinterest.

The perfect holiday dessert! Warm and cozy with plenty of fall spices but super easy and you can easily make it ahead of time!

A sweet potato pound cake with a slice removed showing the velvety interior.
Nothing tastes like fall as much as this deliciously moist sweet potato pound cake recipe made with spiced rum.
Table of Contents
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 📖 Variations
  • 🔪 Instructions
  • 🥄 Equipment
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

🗝️ Key takeaways

  • Easy-to-make sweet potato pound cake is a show-stopper. The rum soak takes it over the top.
  • This is an easy Fall dessert. It works as well with Thanksgiving dinner as it does with the office potluck.
  • Soaking the cake in rum syrup makes it moist, adds flavor, and helps keep it fresh and delicious for days.

This delicious sweet potato pound cake has a delicate flavor, beautiful color, and velvety texture.

It's just right for any holiday gathering.

Definitely one of my favorite pound cake recipes - and I'll bet it will be yours, too.

🧾 Ingredients

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  • all-purpose flour
  • baking powder
  • ground cinnamon
  • kosher salt
  • sweet potato
  • large eggs
  • spiced rum
  • granulated sugar (white sugar)
  • light brown sugar
  • butter
  • vanilla extract

📖 Variations

  • Add chopped pecans or walnuts
  • Add cream cheese frosting
  • Use brown butter (YouTube video) instead of plain melted butter.
  • Use bourbon instead of rum.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  1. Mash the cooked sweet potatoes.
  2. Combine flour, baking powder, cinnamon, and salt in a medium bowl.
  3. Whisk the eggs, melted butter, vanilla extract, white sugar, and brown sugar together in a large mixing bowl.
  4. Stir in the rum and mashed sweet potatoes.
  5. Add in the dry ingredients and pour batter into a prepared pan.
  6. Bake about an hour or until a cake tester comes out clean. Remove from oven and proceed with the rum soak as in recipe card below.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • 12-cup bundt pan (I think this cake is only 10 cups but I like to make them in a 12 cup pan to be sure)
  • electric mixer or stand mixer, optional - this can be made by hand
A closeup of the cake showing the dense texture.
This southern sweet potato cake will have you holiday-ready in no time!

🥫 Storage

Southern sweet potato pound cake with rum will be fine at room temperature a little longer than most because of the rum. Cover with plastic wrap and it will stay moist and delicious for 5 days or so - but definitely keep an eye on it!

Freeze for longer storage. To freeze it you'll wrap in plastic wrap, then in aluminum foil - or place it in an airtight freezer container and freeze it for up to 3 months.

💭 Tips

Expert Tip: Use a no-stick baking or cooking spray for the bundt pan. It's easier to make sure that all the crevices are greased and that the finished pound cake will not stick.

  • This cake doesn't need a glaze but it's pretty sprinkled with a little confectioner's sugar when it's served.
  • The flavor develops overnight so try to hold off until the next day.
  • I suggest baking the sweet potatoes right in their skins to cook them. This gives them the most intense flavor. Poke with a fork and bake at 425F for about 40 to 50 minutes or until fork-tender, soft, and done.
  • Freeze this in slices with parchment paper between the slices for easy thawing and serving.

👩‍🍳 FAQs

Are sweet potatoes and yams the same?

Some people may try to tell you that there is no difference between sweet potatoes and yams but that's not true. They're not even related! They are very similar but sweet potatoes almost always have a more delicate flavor. Yams have more starch and tend to be dryer. You can substitute one for the other but they are not the same.

How can I tell when the cake is done?

You can stick a toothpick halfway between the center metal part and the edge and if it comes out with just a few crumbs clinging to it it's done. Also, an instant-read thermometer will read 210F when the pound cake is done.

📚 Related recipes

  • I love this easy gingerbread snack cake.
  • You may also like my Whiskey Apple Cake. It's full of warm, holiday flavor - absolutely amazing!
  • Closeup of yams being served.
    Southern Candied Yams
  • Side view of the sweet potatoes with a wooden spoon.
    Chipotle Sweet Potato Mash
  • Closeup of a bowl of sweet potato salad with a serving spoon in it.
    Roasted Sweet Potato Salad: Simple Side Dish Recipe
  • Overhead view of a casserole with a serving removed for the featured image.
    Sweet Potato Chicken Pot Pie Casserole

📞 The last word

This one is for the sweet potato lover!

Unlike most of the rum cake recipes I have found, this one is from scratch start to finish. Well, you don't have to grow your own sweet potatoes or make your own rum — unless you want to, of course.

This is the best sweet potato pound cake I've ever tasted.

Pinkie swear.

Check out this tutorial for choosing, storing, and preparing sweet potatoes.

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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A sweet potato pound cake with a slice removed showing the velvety interior.

Rum Sweet Potato Pound Cake

4.65 from 39 votes
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Southern sweet potato pound cake has a spiced rum soak that takes it over the top & makes it the perfect dessert recipe for holiday parties! It's a flavorful cake for the holidays that everyone will be begging you for!
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Rest: 1 day day
Total Time: 1 day day 1 hour hour 10 minutes minutes
Servings:24 servings
Calories:276
Author:Marye Audet-White

Ingredients

Cake

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups sweet potato, cooked and mashed (about 1 ½ to 2 pounds)
  • 3 large eggs
  • ¾ cup spiced rum
  • 1 ¼ cups sugar
  • ½ cup light brown sugar
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract

Syrup

  • ½ cup butter
  • ½ cup water
  • ¾ cup sugar
  • 1 teaspoon Kosher salt
  • ¾ cup spiced rum

Instructions

Sweet potatoes

  • Pierce the sweet potato skins with a fork.
  • Bake at 425°F for 40 minutes or until fork tender.
  • Let cool and remove skin.
  • Mash sweet potato with fork or pulse in a food processor until smooth. Don't add anything to it - you want plain sweet potato puree!

Cake

  • Preheat oven to 325 degrees F. Spray a 10 cup bundt pan with no-stick baking spray, nonstick cooking spray, or lightly grease and flour it.
  • Mix the flour, baking powder, ground cinnamon, and salt in a medium bowl.
  • Whisk the eggs, melted butter, vanilla, sugar, and brown sugar together in a large bowl or bowl of a stand mixer. If using a mixer just mix on medium speed for a minute or so.
  • Stir in the rum and mashed sweet potatoes until smooth.
  • Add in the flour mixture to the wet ingredients and stir until well blended. If using an electric mixer use low speed and just until all the dry ingredients are blended in - don't overmix.
  • Spoon cake batter into prepared bundt pan. Give it a quick drop on the counter to get the air bubbles out.
  • Bake about an hour or until a toothpick (or long wooden pick) inserted in the center comes out clean or it registers 210°F on an insta-read thermometer.
  • Remove from the oven and place on a cooling rack for 10 minutes.

Syrup

  • Combine the water, butter, sugar, and salt in a deep saucepan.
  • Cook over medium heat until the butter melts and the sugar dissolves.
  • Simmer it until it reduces just a little, about 2 more minutes.
  • Remove from the heat add the rum carefully.

To soak

  • Let the cake cool in the pan for 10 minutes.
  • Remove it from the pan completely.
  • Now, put the cake right back in the pan (this will help it not to stick).
  • Pour the syrup slowly over the warm cake, cover, and let stand for at least 24 hours.
  • Invert onto a cake plate or serving plate and serve. It's pretty dusted with powdered sugar just before serving.

Notes

Expert Tip: Use a no stick baking or cooking spray for the bundt pan. It's easier to make sure that all the crevices are greased and that the finished pound cake will not stick.
  • The color of the cake will depend on the color of the sweet potato mixture. If it matters to you choose an orange variety of sweet potatoes.
  • This cake doesn't need a glaze but it's pretty sprinkled with a little confectioner's sugar when it's served.
  • I suggest baking the sweet potatoes right in their skins to cook them. This gives them the most intense flavor. 
  • Freeze this in slices with parchment paper inbetween the slices for easy thawing and serving.
  • The flavor develops overnight so try to hold off until the next day.

Nutrition Facts

Calories: 276kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 260mg | Potassium: 107mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1534IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published December 4, 2013. Last updated for editorial and structural improvements September 12, 2023.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.65 from 39 votes (35 ratings without comment)

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    Love it? Give it 5 stars!




  1. Kathy McVay says

    October 22, 2024 at 6:51 pm

    5 stars
    Thank you for sharing this recipe AMAZINGLY DELICIOUS

    Reply
  2. Ashlyn Simon says

    January 04, 2022 at 4:43 pm

    5 stars
    Loved this so much! Delish!
    Next time, I was wondering if you thought Pumpkin would substitute well for the sweet potatoes?

    Reply
    • Marye says

      January 04, 2022 at 7:05 pm

      You could but why not try this pumpkin bundt? https://www.restlesschipotle.com/browned-butter-pumpkin-bundt-cake/

      Reply
  3. Telma Dorcey says

    November 26, 2020 at 1:42 pm

    Dear Marye,

    May I serve the cake after 14 hours of soaking in the syrup? I don't see any more floating syrup? The butter did harden around the cake in the bundt pan. I have not flipped it over into the glass cake server. How do you recommend storing it?

    Reply
    • Marye says

      December 03, 2020 at 11:39 am

      I store at room temp.

      Reply
  4. Ron says

    November 09, 2018 at 6:27 pm

    5 stars
    Would you consider putting a glaze or icing on this cake?

    Reply
    • Marye Audet says

      November 16, 2018 at 8:32 am

      Sure. A rum glaze would work well, or just dust with confectioner's sugar

      Reply
  5. Alandria says

    October 04, 2018 at 12:54 pm

    Will this cake have a strong rum flavor like cake dipped in alcohol? I’m only asking because my husband and I don’t drink but we know that cooking or baking alcohol gives foods it a different type of flavor? Thanks! 🙂

    Reply
    • Marye Audet says

      October 07, 2018 at 9:15 am

      yes. you can just leave it off the finished cake and substitute apple juice in the batter.

      Reply
  6. Monica says

    November 21, 2017 at 1:17 pm

    5 stars
    I made this recipe exactly as written using regular sweet potatoes. I am an experienced home-baker and this is one of the best cakes I have ever made. The cake is very moist and the flavors are on point for a fall dessert. Thank you!

    Reply
    • Marye Audet says

      November 22, 2017 at 6:37 am

      Thanks Monica! That's great to hear!

      Reply
    • Lacy says

      November 22, 2017 at 6:28 pm

      Joan do you cook the sweet potatoes? Bake them or boil them? Maybe it doesn't matter??

      Reply
      • Marye Audet says

        November 25, 2017 at 4:42 pm

        I bake mine - I think it gives them better flavor.

  7. Dee Dee (My Midlife Kitchen) says

    October 21, 2015 at 9:19 pm

    This looks ca-razy good. I need this in my life immediately if not sooner!

    Reply
  8. Elena says

    October 21, 2015 at 7:13 pm

    This looks moist and delicious!

    Reply
  9. Marye Audet says

    October 21, 2015 at 3:47 pm

    It does go well, Julie! Bourbon would be great too!

    Reply
  10. Melissa Falk says

    October 21, 2015 at 11:09 am

    Hi, Marye! This is a stunning cake recipe. Love the spicy rum content. Look forward to trying it myself. Thanks for sharing 🙂

    Reply
    • Marye Audet says

      October 21, 2015 at 3:47 pm

      Thank you so much!

      Reply
  11. Amy @ Accidental Happy Baker says

    October 21, 2015 at 10:33 am

    Last year I really, really wanted to make rum cake, but it just didn't happen. This year, I most definitely am going to do it. The texture of this cake looks amazing.

    Reply
    • Marye Audet says

      October 21, 2015 at 3:47 pm

      It is! Let me know what you think!

      Reply
  12. Lisa Huff @ Snappy Gourmet says

    October 21, 2015 at 7:19 am

    You had me at RUM! haha! 🙂 Looks fabulous! I really need to bake more with sweet potatoes and this looks like the perfect recipe to get started on that.

    Reply
  13. Taylor @ Food Faith Fitness says

    October 21, 2015 at 7:00 am

    I am totally digging that fact that you added RUM to this cake! And with sweet potatoes?! GREAT COMBO!

    Reply
  14. Kimberly Villareal says

    November 24, 2014 at 11:01 pm

    I am not sure why there have not been any comments since you wrote this post, but I definitely have baked this cake at least twice for Christmas and New Year's.

    Reply
  15. Betsy @ Desserts Required says

    October 29, 2014 at 3:43 pm

    I love all the options you suggest for this delicious cake!

    Reply
  16. Amanda @ Cookie Named Desire says

    September 30, 2014 at 9:21 am

    This sounds great, and looks super moist. What is the difference between a regular sweet potato and an heirloom?

    Reply
    • Marye Audet says

      September 30, 2014 at 9:10 pm

      Heirlooms are varieties that have bee around for a long time. The flavors are usually very unique

      Reply
Marye Audet-White, founder of Restless Chipotle Media

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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