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
Scale
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.
