Sweet Potato Honeybun Cake

This Sweet Potato Honeybun Cake is a cozy, moist, and warmly spiced dessert that blends the soul of a honeybun with the rich flavor of sweet 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.

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. 🍠🍰✨

Sweet Potato Honeybun Cake

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Course: Dessert

Kitchen: American, Southern

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

• ▢ For the Cake:
• ▢ 1 box 15.25 oz yellow cake mix
• ▢ 1 cup 0.5 lbs mashed cooked sweet potato (about 1 medium-large)
• ▢ ¾ cup 0.38 lbs sour cream
• ▢ ½ cup 0.25 lbs vegetable oil
• ▢ 4 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ For the Cinnamon Swirl:
• ▢ ½ cup 0.25 lbs brown sugar, packed
• ▢ **1 tablespoon ground cinnamon
• ▢ For the Glaze:
• ▢ 1 cup 0.5 lbs powdered sugar
• ▢ **2 tablespoons milk or heavy cream
• ▢ ½ teaspoon vanilla extract

Instructions

• Preheat Oven:
• Preheat to 350°F (175°C).
• Grease and flour a 9x13-inch baking dish.
• Mix the Cake Batter:
• In a large bowl, beat together cake mix, mashed sweet potato, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined.
• Make the Swirl Mixture:
• In a small bowl, mix brown sugar and cinnamon.
• Assemble the Cake:
• Pour half of the batter into the prepared pan and smooth it out.
• Sprinkle the cinnamon-sugar swirl evenly over the batter.
• Top with the remaining cake batter and gently swirl with a knife if desired (or leave layered for a distinct ribbon).
• Bake:
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool slightly before glazing.
• Make the Glaze:
• In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle over the warm cake and let it set.