If you are craving a dessert that’s both cozy and bursting with fall flavors, the Sweet Potato Honeybun Cake with Pecans Recipe is an absolute must-bake. This luscious cake combines the natural sweetness and moisture of mashed sweet potatoes with the warmth of cinnamon and the crunch of pecans, creating a tender crumb and layered texture that will have everyone reaching for seconds. The drizzled vanilla glaze on top adds just the right hint of sweetness and shine, making it as beautiful as it is delicious. Whether it’s a holiday gathering or a simple family treat, this cake brings a comforting Southern-American touch that’s both nostalgic and irresistibly tasty.
Ingredients You’ll Need
Gathering your ingredients for the Sweet Potato Honeybun Cake with Pecans Recipe is a breeze because each item is simple, accessible, and plays an essential role in creating that perfect blend of flavors and textures. From the golden hues of the yellow cake mix to the spice-kissed pecan filling, everything works together harmoniously.
- Yellow cake mix (15.25 oz): The base of the cake provides structure and a classic, soft crumb.
- Mash cooked sweet potato (1 cup): Adds moisture, natural sweetness, and a rich color that brightens the cake.
- Eggs (4 large): Bind ingredients together and help the cake rise beautifully.
- Vegetable oil (3/4 cup): Keeps the cake tender and moist without a greasy finish.
- Sour cream (1/2 cup): Adds tanginess and richness that elevate the cake’s texture.
- Brown sugar (1/4 cup + 1/3 cup): Enhances the caramel notes and sweetness in both the cake and pecan filling.
- Cinnamon (1 tbsp + 2 tsp): Infuses warm spice, balancing the sweet potato’s earthiness in both the cake and filling.
- Vanilla extract (1 tsp + 1/2 tsp): Brings depth and a fragrant aroma to the cake and glaze.
- Chopped pecans (1/2 cup): Provide a nutty crunch that contrasts perfectly with the soft cake.
- Powdered sugar (1 cup): The foundation of the silky, sweet glaze that finishes the cake beautifully.
- Milk or cream (2–3 tbsp): Adjusts glaze consistency to just the right drizzling texture.
How to Make Sweet Potato Honeybun Cake with Pecans Recipe
Step 1: Prepare Your Baking Dish and Oven
Begin by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to ensure your cake doesn’t stick and bakes evenly with a tender crust. This simple prep step sets the stage for baking success.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, mashed sweet potato, eggs, vegetable oil, sour cream, brown sugar, cinnamon, and vanilla extract. Beat everything together until you have a smooth, well-combined batter. The sweet potato adds moisture and a lovely golden color, while the sour cream enriches the texture, making your cake irresistibly soft.
Step 3: Prepare the Pecan Filling
In a smaller bowl, stir together the chopped pecans, brown sugar, and cinnamon. This filling is where the ‘honeybun’ magic happens, delivering that sweet, spiced crunch nestled right in the middle of the cake.
Step 4: Layer and Bake the Cake
Pour half the cake batter evenly into your prepared pan. Sprinkle the pecan mixture across the surface so every bite gets a taste of that delightful filling. Finally, pour the remaining batter over the pecans and smooth it out with a spatula. This layering technique is the secret to the classic honeybun structure. Bake in your preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Glaze the Cake
Allow the cake to cool in the pan for 10 to 15 minutes so it sets just enough to handle without falling apart. While slightly warm, whisk together powdered sugar, milk (or cream), and vanilla to make a smooth glaze. Drizzle this luscious glaze liberally over the cake, letting it drip down the sides and soak into the warm cake for that perfect final touch.
How to Serve Sweet Potato Honeybun Cake with Pecans Recipe
Garnishes
To make each serving extra special, consider sprinkling a few extra chopped pecans on top or dusting the finished cake with a little cinnamon or nutmeg. A dollop of whipped cream or a scoop of vanilla ice cream can turn this into a decadent dessert that wows.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or tea, making it a perfect afternoon treat. For a heartier dessert spread, serve alongside fresh fruit compote or a light citrus salad to balance the cake’s rich sweetness.
Creative Ways to Present
For gatherings, cut the cake into small squares and serve on decorative plates with a drizzle of caramel or honey for added sweetness. It also works beautifully as a layer in trifle desserts or served warm with a side of homemade whipped cream for a cozy presentation.
Make Ahead and Storage
Storing Leftovers
The Sweet Potato Honeybun Cake with Pecans Recipe keeps well covered at room temperature for up to three days. You’ll notice the flavors deepen overnight, making leftovers even more delicious. For longer storage, refrigerate the cake well wrapped to prevent it from drying out.
Freezing
You can freeze the cake slices by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. Freeze for up to two months. Thaw overnight in the fridge before serving to enjoy that fresh-baked taste anytime.
Reheating
To bring leftovers back to life, warm individual slices in the microwave for about 20 seconds or in a low oven until warmed through. The glaze slightly melts, adding to the cake’s homemade charm and flavor.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned mashed sweet potatoes can be a convenient substitute as long as they are plain and unsweetened. Just drain any excess liquid and mash them well before incorporating.
Is it necessary to use a boxed cake mix?
While a boxed cake mix simplifies the process, you can use a homemade yellow cake batter if you prefer. Just ensure it’s a similar consistency to incorporate the sweet potato and other wet ingredients smoothly.
Can I substitute pecans with another nut?
Definitely! Walnuts or almonds make tasty alternatives if pecans are not your favorite. Just chop them coarsely to keep that enjoyable crunch in the filling.
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great replacement that provides a similar tang and moisture to the cake.
Is this cake suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly as it contains no meat products. Just be sure your cake mix doesn’t contain any animal-derived ingredients if you are strict about certain vegetarian guidelines.
Final Thoughts
I genuinely hope you enjoy making and savoring this Sweet Potato Honeybun Cake with Pecans Recipe as much as I do. It’s a celebration of comfort and flavor, wrapped up in a tender, spiced cake that feels like a warm hug. Perfect for fall afternoons, family dinners, or anytime you want to bring a little extra sweetness into life. Trust me, once you try it, it’ll quickly become one of your favorite recipes to share and bake again and again.
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Sweet Potato Honeybun Cake with Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern-American
- Diet: Vegetarian
Description
This Sweet Potato Honeybun Cake with Pecans is a moist, spiced dessert that combines the natural sweetness of cooked sweet potatoes with the rich flavors of cinnamon, brown sugar, and crunchy pecans. Topped with a smooth vanilla glaze, this Southern-American inspired sheet cake is perfect for fall gatherings or any time you crave a cozy, comforting treat.
Ingredients
For the cake:
- 1 box yellow cake mix (15.25 oz)
- 1 cup mashed cooked sweet potato (about 1 medium)
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
For the pecan filling:
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix cake batter: In a large bowl, combine the yellow cake mix, mashed sweet potato, eggs, vegetable oil, sour cream, brown sugar, cinnamon, and vanilla extract. Beat them together until the batter is smooth and well combined, forming a rich, spiced mixture.
- Prepare pecan filling: In a small bowl, stir together the chopped pecans, brown sugar, and ground cinnamon. This creates a sweet and crunchy layer that enhances the cake’s texture and flavor.
- Assemble the cake: Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the pecan filling mixture evenly over the batter. Then pour the remaining batter on top, smoothing it out carefully with a spatula to cover the pecan layer completely.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once done, remove the cake and let it cool for 10 to 15 minutes in the pan.
- Make the glaze: While the cake is slightly warm, whisk together the powdered sugar, milk or cream (2 to 3 tablespoons depending on desired consistency), and vanilla extract until smooth. This glaze adds a sweet finish to the cake.
- Glaze and serve: Drizzle the glaze generously over the warm cake. Allow the glaze to set fully before slicing and serving to enjoy the perfect balance of moist cake and sweet topping.
Notes
- This cake is even better the next day as the flavors meld together beautifully.
- Store the cake covered at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- You can substitute vegetable oil with a light oil like canola for a milder flavor.
- If you prefer a thicker glaze, reduce the milk amount to 2 tablespoons.
- Use freshly cooked mashed sweet potato for the best flavor and texture.
