Sweet Potato Honebun cake

Ingredients

• 1 (15.25-ounce) 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 teaspoon vanilla extract

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

• 1 cup powdered sugar
• 3–4 tablespoons milk

Instructions

1. Preheat & Prepare Pan:
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Make the Cake Batter:
   In a medium bowl, combine the yellow cake mix, sour cream, eggs (lightly beaten), canola oil, and vanilla extract. Mix until just combined.
   Add mashed sweet potatoes and stir until the batter is smooth and evenly blended.
3. Layer the Batter:
   Pour half of the cake batter into the prepared baking dish and spread evenly.
4. Prepare the Filling:
   In a small bowl, mix together brown sugar, cinnamon, and nutmeg. Stir in the chopped pecans.
5. Add Filling & Swirl:
   Sprinkle the cinnamon-pecan filling evenly over the first layer of batter.
   Spoon the remaining batter on top. Use a butter knife to gently swirl the layers together 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 Icing:
   While the cake is baking, whisk the powdered sugar with 1 tablespoon of milk at a time until the icing is smooth and thin enough to drizzle.
8. Finish & Serve:
   Let the cake cool for about 10 minutes, then drizzle the icing over the warm cake. Slice and enjoy!

• For extra flavor, try adding a pinch of ginger or cloves to the filling.
• This cake tastes even better the next day—if you have any left!

• Cream Cheese (softened): Blend with a little milk to reach a sour cream-like consistency, then use cup-for-cup