Sweet Potato Honeybun Cake (Print version)
Soft Sweet Potato Honeybun Cake with a cinnamon brown sugar swirl, tender sweet potato crumb, pecans, and honey vanilla glaze.
# Ingredients:
For the cake batter
01 -
1 box (15.25 oz or 432 g) yellow cake mix
02 -
1 cup (240 g) mashed cooked sweet potato, smooth and cooled
03 -
1 cup (240 g) full-fat sour cream
04 -
3/4 cup (180 ml) vegetable oil or canola oil
05 -
4 large eggs, room temperature
06 -
1 teaspoon vanilla extract
For the cinnamon swirl
07 -
1 cup (200 g) packed light brown sugar
08 -
1 tablespoon ground cinnamon
09 -
1/2 teaspoon ground nutmeg
10 -
1/4 teaspoon fine salt
11 -
1/3 cup (35 g) finely chopped pecans, optional
For the honey glaze
12 -
1 cup (120 g) powdered sugar
13 -
2 tablespoons honey
14 -
2-3 tablespoons milk
15 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with baking spray or butter.
02 -
In a large bowl, stir the cake mix, mashed sweet potato, sour cream, oil, eggs, and vanilla until smooth and no dry pockets remain.
03 -
In a small bowl, mix the brown sugar, cinnamon, nutmeg, salt, and pecans if using.
04 -
Spread half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the top, then spoon the remaining batter over it.
05 -
Run a butter knife through the batter in wide curves to marble the filling. Bake for 40-45 minutes, until the center springs back and a toothpick comes out with moist crumbs.
06 -
Cool the cake for 10 minutes. Whisk powdered sugar, honey, 2 tablespoons milk, and vanilla until smooth, adding more milk if needed. Drizzle over the warm cake and let set before slicing.
# Good to know:
01 -
Roasted sweet potatoes give the richest flavor, but any plain cooked sweet potato works.
02 -
Let the cake cool at least 20 minutes before cutting for neater slices.
03 -
Nutrition is an estimate per serving based on 16 servings.