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Sweet Potato Honeybun Cake

Sweet Potato Honeybun Cake

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Course: Dessert
Kitchen: American, Southern
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12

Ingredients
 

  • 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.