Sweet Potato Honey Bun Cake
A moist yellow cake with bits of sweet potato, crumbles of brown sugar and pecans create this easy and delicious Sweet Potato Honey Bun Cake.
Sweet Potato Cake Recipe
Start with a box of cake mix, some simple enhancements and mashed sweet potatoes for a gently flavored cake that is memorable and delicious!
Inspired by our classic Honey Bun Cake one additional ingredient adds a special spin that’s perfect for cool weather.
After making this Sweet Potato Dump Cake with a generous amount of potatoes we wanted to try something lighter. The hint of our favorite sweet spuds in this Sweet Potato Cake is so enjoyable.
When making potatoes for our Sweet Potato Souffle or Candied Sweet Potatoes is so easy to make some extra mashed sweet potatoes.
I will even freeze a cup full to make a cake later.
Ingredients Needed:
- Box of Yellow Cake Mix
- Sour Cream
- Eggs
- Canola Oil or Vegetable Oil
- Vanilla Extract
- Mashed Sweet Potatoes
- Brown Sugar
- Cinnamon
- Nutmeg
- Chopped Pecans
How to Make Honey Bun Cake
Cook sweet potatoes until fork tender. Drain and mash.
Measure out 1 cup and set aside.
Add a box of cake mix to a mixing bowl.
Crack eggs, oil, sour cream, and vanilla extract. Stir well.
Then add 1 cup of mashed sweet potatoes.
Stir again.
Pour half of the batter into a lightly greased 9 x 13″ baking dish.
If necessary put a little less than half of the batter in the dish so there’s still an ample amount to spoon over top of the filling.
Honey Bun Cake Filling
In a small mixing bowl stir together brown sugar, cinnamon, nutmeg and chopped pecans.
Mix well and pour over the bottom half of the batter.
Spoon the remaining batter over the top.
Use a butter knife and begin to swirl all of the layers together.
Keep swirling until the dish looks fairly uniform.
Bake in an oven preheated to 350℉ for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
A Simple Icing
Mix together one cup of powdered sugar and 2 tablespoons of milk. Ad 1 tablespoon of milk at a time until the icing is a thin consistency.
Drizzle icing over the top of a warm cake.
When serving the cake warm we like to cut and drizzle icing on each individual plated piece of cake for a more indulgent appearance.
Recipe for Leftover Sweet Potatoes:
Leftover sweet potatoes work great to mix into this cake batter. If the potatoes are sweet from being in a Glazed Potato Casserole or Maple Glazed Potatoes then decrease the amount of sugar in the filling. You’ll want to keep some to create the swirl look, but the amount can be decreased if desired.
More Thanksgiving Dessert Recipes
- Pumpkin Carrot Cake – A box of carrot cake or spice cake mixes up quickly for a delicious cake.
- No-Bake Pumpkin Pie makes a great dip or an easy way to fill a graham cracker pie crust.
- Pumpkin Bars with Frosting – Makes a wonderful cake with a rich frosting.
- Pecan Pie Cobbler – Is a rich and a gooey dessert for Thanksgiving.
Sweet Potato Honey Bun Cake
Ingredients
Cake Batter
- 15.25 ounces yellow cake mix
- 1 cup mashed sweet potatoes
- 4 eggs
- 1 cup sour cream
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
Filling
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/3 cup pecans chopped
Icing
- 1 cup powdered sugar
- 3 – 4 tablespoons milk
Instructions
- Preheat oven to 350℉
Cake Batter
- In a medium mixing bowl stir together box of cake mix, sour cream, lightly beaten eggs, oil and vanilla.15.25 ounces yellow cake mix, 4 eggs, 1 cup sour cream, 3/4 cup canola oil, 1 teaspoon vanilla extract
- Add mashed sweet potatoes and stir well.1 cup mashed sweet potatoes
- Pour half of the batter into a lightly greased 9 x 13" baking dish.
Filling
- In a small mixing bowl stir together brown sugar, cinnamon and nutmeg. Mix well.1 cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg
- Add chopped pecans, stir well.1/3 cup pecans
- Pour over half of batter.
- Spoon remaining batter on top. Then use a butter knife to swirl together.
- Bake uncovered for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Icing
- Put powdered sugar in a small bowl and add 1 tablespoon of milk at a time. Stir well until liquid enough to drizzle over the warm cake.1 cup powdered sugar, 3 – 4 tablespoons milk
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I made this recipe guys when I tell you it is so delicious I definitely will share this recipe with family and friends!!
Thank you! So glad you enjoy the recipe! We love how simple it is, yet the sweet potato twist is wonderful 🙂
I added more sweet potato and it came out great. This was a hit at a gathering I had. I was asked to make it again (which is always a win!).
Correction: “Put powdered milk in a small bowl and add 1 tablespoon of milk at a time. Stir well until liquid enough to drizzle over the warm cake.
Should be “powdered sugar”
My husband asked me to make this for Father’s Day and it was a hit. I followed the exact instructions except did not add nuts due to my son’s nut allergy and it was so moist and delicious. Will definitely make again.
Absolutely amazing recipe! Will be my fall go to dessert!! I actually added cool whip to my powdered sugar and milk and when i say AMAZING!!! My family loved it and while it was cooking, it made the home smell so good!!
Thanks!!
Question… currently making this but thinking about leaving the icing off. Seems sweet enough without it. Any thoughts?
Hey There! I agree that it will taste great without the icing, but it does add some visual appeal. It’s up to you. I hope you enjoy 🙂 ~Jennifer
Will this have a cake texture?
Yes! We love this cake, especially in cooler weather. Hope you enjoy too!
Ooh this cake was so good,I’ve made it once and I’m baking another right now as I’m writing this review. Try it you want regret it
I have made 6of these for family in the last month I added raisins to one for my husband they are delicious
I made this cake 3 times in the past 2 weeks. My family loves it. We’re having a gathering on July 4th, this will be cake number 4. Fantastic recipe.
I made this cake severly months ago and we totally loved it. When my 18 yro grandson says,” oh I need that and some to go” I knew this was a keeper. Thank you for sharing. I will be making it again very soon!!!
This recipe is Amazing! My coworker made it for a carry in. I liked it so much I made it for Christmas, less than a week later I’m making another one!
It’s hard to believe the taste of this cake is from a mix. It’s the perfect dessert.
Made it several times and folks love it!