Sweet Potato Honey Bun Cake
Sweet potato honey bun cake made with baked sweet potatoes and yellow cake mix, layered with a brown sugar, cinnamon, and pecan swirl, then finished with a thin vanilla glaze while warm.
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Servings: 12 serving
Equipment
- 9x13 baking pan
Ingredients
- 1 cup mashed baked sweet potato about 2 medium sized
- 4 large egg
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1 yellow box cake mix
Center Swirl
- 1 cup light brown sugar
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup pecans, chopped
Icing
- 1.5 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Bake the sweet potatoes until tender. Allow them to cool enough to handle, remove the skins, and mash until smooth. Measure 1 cup for the recipe.
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish with nonstick spray.
- In a large bowl, mix together the mashed sweet potato, eggs, sour cream, and vegetable oil. Add the yellow cake mix and stir until combined.
- In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and chopped pecans.
- Spread half of the cake batter into the prepared baking dish. Sprinkle the brown sugar mixture evenly over the batter, then spread the remaining cake batter over the top.
- Run a knife gently through the layers a few times to create a swirl. Do not completely mix the layers together.
- Bake for 30–35 minutes, or until the center is cooked through and a toothpick inserted into the cake comes out clean.
- While the cake cools briefly, whisk together the powdered sugar, milk, and vanilla until smooth.
- Spread the glaze over the cake while it is still warm. The glaze will spread easily and set into a thin icing as the cake cools.
- Allow the cake to cool and the icing to set before slicing and serving.
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