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Sweet Potato Honeybun Cake

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A moist and spiced sweet potato honeybun cake swirled with cinnamon sugar and topped with a rich brown sugar glaze. Perfectly comforting, easy to prepare, and ideal for gatherings or cozy treats at home.

Ingredients

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

1 cup light brown sugar, packed (for swirl)

1 tbsp ground cinnamon (for swirl)

1 cup powdered sugar (for glaze)

2 tbsp brown sugar (for glaze)

3–4 tbsp milk (for glaze, adjust for consistency)

1 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine cake mix, eggs, vegetable oil, sour cream, mashed sweet potatoes, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth and well combined.
  3. In a separate bowl, stir together brown sugar and cinnamon for the swirl.
  4. Pour half the batter into the prepared dish, sprinkle the cinnamon-sugar mixture evenly over it, then spread the remaining batter on top.
  5. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake cools slightly, whisk together powdered sugar, brown sugar, milk, and vanilla extract to make the glaze.
  7. Pour the glaze over the warm cake, let it soak slightly, then allow the cake to cool completely.
  8. Slice and serve.

Notes

Add chopped pecans, walnuts, or chocolate chips to the swirl for variation.

Swap sour cream with Greek yogurt for a lighter version.

Store covered at room temperature for 2 days or refrigerated up to 5 days.

Reheat slices in the microwave for 15–20 seconds for a warm treat.

Can be frozen up to 2 months if wrapped tightly.

Nutrition

Find it online: https://chocolatecoveredamy.com/sweet-potato-honeybun-cake/