Sweet Potato Honey Bun Cake
Sweet Potato Honey Bun Cake is the cozy dessert you didn’t know you needed—naturally sweet, moist, swirled with cinnamon sugar and honey, and topped with a simple glaze. Comfort in every slice.
Equipment
- 9x13-inch baking dish
- Mixing Bowls
- Whisk
Ingredients
Core Ingredients
- 2 cups mashed sweet potatoes roasted or boiled
- 1 box yellow cake mix
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup honey
- 1 cup sour cream
Cinnamon Swirl Filling
- 1 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/2 cup chopped pecans optional for crunch
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- In a large bowl, combine cake mix, mashed sweet potatoes, oil, eggs, honey, and sour cream until smooth.
- Pour half of the batter into the prepared pan and spread evenly.
- Mix together brown sugar, cinnamon, and pecans. Sprinkle over the batter.
- Top with the remaining batter and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over warm cake before serving.
Notes
This cake stays moist for days thanks to the sweet potatoes. For variation, try swapping sweet potato for pumpkin purée, or add a cream cheese glaze for a cinnamon roll vibe.