potatoes. It’s swirled with cinnamon sugar, topped with a sweet glaze, and melts in your mouth with every bite. Perfect for holiday gatherings, Sunday suppers, or any time you want a dessert that feels like a hug.

The first time I made Sweet Potato Honeybun Cake, I was trying to use up some leftover mashed sweet potatoes from dinner. I swirled them into my honeybun cake recipe on a whim, and the result was magic. My husband called it “coffee cake’s Southern cousin,” and my daughter said it tasted like Thanksgiving and dessert rolled into one. Now it’s a must-bake in our home, especially when fall hits or we’re craving something nostalgic and sweet.

Why You’ll Love Sweet Potato Honeybun Cake

Super Moist Texture from mashed sweet potatoes
Cinnamon Swirl Goodness in every bite
Easy Glazed Top that adds just the right amount of sweetness
Perfect for Brunch, Dessert, or Coffee Breaks

Ingredients Notes For Sweet Potato Honeybun Cake

Mashed Sweet Potatoes: Cooked and mashed, no additives needed
Yellow Cake Mix: A simple base to keep things easy and consistent
Eggs & Oil: For richness and structure
Sour Cream: Adds moisture and slight tang
Brown Sugar & Cinnamon: For that classic honeybun swirl
Powdered Sugar, Milk, Vanilla Extract: For the sweet glaze on top

Recipe Steps

1. Preheat Oven: Set to 325°F (163°C). Grease a 9×13-inch baking pan.

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2. Make the Batter: In a large bowl, combine cake mix, eggs, oil, sour cream, and mashed sweet potatoes. Mix until smooth.

3. Make the Swirl: In a small bowl, mix brown sugar and cinnamon.

4. Layer It Up: Pour half of the batter into the prepared pan. Sprinkle evenly with the cinnamon sugar. Add the rest of the batter and swirl gently with a knife.

5. Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Glaze: While cake is still warm, whisk together powdered sugar, milk, and vanilla. Drizzle over the top and let it soak in. Cool completely before slicing.

Storage Options

Room Temp: Store covered for up to 3 days
Refrigerator: Stays fresh up to 5 days
Freezer: Freeze in slices for up to 2 months—thaw at room temp or microwave briefly

Variations & Substitutions

Pumpkin Swap: Use canned pumpkin in place of sweet potato
Nutty Twist: Add chopped pecans to the swirl layer
Spiced Boost: Add a pinch of nutmeg or allspice to the batter for extra fall flavor

Frequently Asked Questions

Can I use canned sweet potatoes? Yes—just make sure they’re unsweetened and well mashed.

Do I have to swirl it? No, you can layer it without swirling for more defined layers, or swirl it well for a marbled look.

Can I make this in a bundt pan? Absolutely—just adjust the bake time and grease the pan well.

This Sweet Potato Honeybun Cake is comfort food in cake form—moist, sweet, swirly, and made to be shared with a warm cup of coffee or a cozy gathering. 🍠🍰✨

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Praline Crunch

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Course: Dessert, Snack

Kitchen: Southern

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Ingredients

▢ 8 cups about 1.2 lbs Crispix cereal (or Corn Chex)
▢ 2 cups 0.5 lbs chopped pecans
▢ ½ cup 1 stick / 0.25 lbs unsalted butter
▢ 1 cup 0.5 lbs light brown sugar, packed
▢ ¼ cup 0.13 lbs light corn syrup
▢ **½ teaspoon baking soda
▢ **1 teaspoon vanilla extract
▢ ½ teaspoon salt optional, for balance

Instructions

Preheat Oven:
Preheat your oven to 250°F (120°C).
Line a large rimmed baking sheet with parchment paper or foil and lightly grease.
Combine Cereal & Nuts:
In a large mixing bowl, combine the cereal and chopped pecans.
Make the Praline Sauce:
In a saucepan over medium heat, melt the butter.
Stir in brown sugar and corn syrup.
Bring to a gentle boil and let bubble for 3 minutes, stirring constantly.
Remove from heat and stir in baking soda, vanilla extract, and salt. The mixture will foam slightly—this is normal.
Coat the Mix:
Immediately pour the hot praline mixture over the cereal and nuts.
Gently stir with a spatula until everything is evenly coated.
Bake for Crunch:
Spread the mix onto the prepared baking sheet in an even layer.
Bake for 1 hour, stirring every 15 minutes to ensure even coating and crispness.
Cool & Store:
Let the mix cool completely on the baking sheet.
Break into clusters and store in an airtight container for up to 2 weeks.