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.
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.
- Add mashed sweet potatoes and stir well.
- 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.
- Add chopped pecans, stir well.
- 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 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.
Equipment
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