Sweet Potato Honeybun Cake

A crowd-pleasing Southern dessert that combines moist yellow cake, creamy sweet potatoes, and a cinnamon-pecan swirl — all topped with a simple powdered sugar glaze. Perfect for family gatherings, holiday celebrations, or whenever you want to share a little extra love from your kitchen.

Ingredients

Cake Batter

• 1 (15.25 oz) box yellow cake mix
• 1 cup mashed sweet potatoes (cooked and cooled)
• 4 large eggs
• 1 cup sour cream
• 3/4 cup canola oil
• 1 tsp vanilla extract

Cinnamon-Pecan Filling

• 1 cup brown sugar (light or dark)
• 1 Tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/3 cup pecans, chopped

Glaze

• 1 cup powdered sugar
• 3–4 Tbsp milk

Instructions

1. Preheat & prepare: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Make the batter: In a medium bowl, combine the cake mix, sour cream, eggs, canola oil, and vanilla. Mix until just combined. Fold in the mashed sweet potatoes until smooth and evenly blended.
3. Layer the batter: Pour half the batter into the prepared dish and spread evenly.
4. Make the filling: Mix together brown sugar, cinnamon, nutmeg, and chopped pecans in a small bowl.
5. Swirl: Sprinkle the filling evenly over the first batter layer. Spoon the remaining batter on top and use a butter knife to gently swirl the layers for a marbled effect.
6. Bake: Bake uncovered for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Make the glaze: Whisk powdered sugar with milk, 1 Tbsp at a time, until smooth and thin enough to drizzle.
8. Finish & serve: Let the cake cool for 10 minutes, then drizzle the glaze over the warm cake. Slice and enjoy!

Tips

• Add a pinch of ginger or cloves to the filling for extra warmth.
• This cake tastes even better the next day!
• Substitute sour cream with softened cream cheese blended with a little milk for a richer flavor.