Sweet Potato Honeybun Cake

Why You’ll Love This Recipe

I enjoy this cake because it’s soft, tender, and filled with warm spices that remind me of fall. The sweet potato adds natural moisture and depth, while the cinnamon sugar swirl creates a sweet surprise in every bite. I also like how easy it is to prepare since it starts with a boxed cake mix but tastes completely homemade.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake:
1 cup mashed sweet potatoes (about 1 large sweet potato, cooked and mashed)
1 box yellow cake mix
4 large eggs
½ cup vegetable oil
½ cup sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger

For the Cinnamon Sugar Swirl:
1 cup light brown sugar, packed
1 tbsp ground cinnamon

For the Brown Sugar Glaze:
1 cup powdered sugar
2 tbsp brown sugar
3–4 tbsp milk (adjust for consistency)
1 tsp vanilla extract

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

2. In a large bowl, I combine the yellow cake mix, eggs, vegetable oil, sour cream, mashed sweet potatoes, vanilla extract, cinnamon, nutmeg, and ginger, mixing until smooth and well combined.

3. In a separate bowl, I stir together the brown sugar and cinnamon for the swirl.

4. I pour half the cake batter into the prepared dish, sprinkle the cinnamon-sugar mixture evenly over it, then spread the remaining batter on top.

5. I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake cools slightly, I whisk together powdered sugar, brown sugar, milk, and vanilla extract to make the glaze.

7. I pour the glaze over the warm cake, letting it soak in a little before cooling completely.

8. Finally, I slice and serve.

Servings and Timing

This recipe makes 12 servings. It takes about 15 minutes to prepare and 45 minutes to bake, so I can enjoy it in just 1 hour.

Variations

I sometimes mix chopped pecans or walnuts into the cinnamon swirl for crunch. Chocolate chips also make a delicious twist. If I want a lighter version, I swap the sour cream for Greek yogurt.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. When I want a warm slice, I reheat it in the microwave for 15–20 seconds.

FAQs

Can I make this cake ahead of time?

Yes, I can bake it a day in advance and glaze it right before serving.

Can I use canned sweet potatoes instead of fresh?

I can use canned, but I prefer fresh for the best texture and flavor.

What type of cake mix works best?

I like using a yellow cake mix, but white cake mix also works well.

Can I freeze this cake?

Yes, I freeze slices wrapped tightly in plastic wrap for up to 2 months.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean, it’s ready.

Can I make this cake without the glaze?

Yes, it’s still delicious without glaze, though I think the glaze adds richness.

Can I use butter instead of oil?

Yes, melted butter works, but the texture may be slightly denser.

Is this cake very sweet?

It’s sweet but balanced by the spices and the earthiness of the sweet potato.

Can I bake this in a bundt pan?

Yes, but I adjust the baking time to about 50–55 minutes.

Can I add frosting instead of glaze?

Yes, cream cheese frosting pairs wonderfully with this cake.

Conclusion

I love how this Sweet Potato Honeybun Cake combines warmth, sweetness, and spice into one irresistible dessert. It’s simple enough for a weekday treat yet special enough for celebrations. Every slice feels like comfort on a plate.