Sweet Potato Honeybun Cake

Alright, this Sweet Potato Honeybun Cake? It’s moist, rich, and packed with cozy fall flavor—like sweet potato pie and honeybun cinnamon rolls came together in one warm, sticky slice. Swirled with brown sugar and spice, then finished with a light glaze, it’s the kind of dessert that melts in your mouth.

I baked it for a family dinner, and let me tell you—it barely made it to the table. That soft, spiced sweet potato cake with that gooey brown sugar center? Total comfort food, and absolutely unforgettable.

The best part? It’s made with simple ingredients and no fancy steps. Just mix, swirl, bake, and glaze. Let’s make it together—you’re gonna want this one in your fall dessert rotation for sure.

Why You’ll Love This Recipe

• Delivers Classic Fall Flavor: Sweet potatoes, cinnamon, and nutmeg create a naturally cozy taste that works year-round.
• Foolproof for Beginners: No need to cream butter or mix in stages—just stir, layer, and bake.
• Better Than Store-Bought: It starts with cake mix, but once baked, no one will guess. It tastes like it came straight from a bakery.
• Great for Sharing: Bakes easily in a 9×13 pan, making it ideal for potlucks, family gatherings, or weekday treats.
• Stays Moist for Days: Thanks to the sweet potatoes and sour cream, the texture remains tender even after storing.

What You Need to Know Before You Start

Prep and Cook Times

• Prep Time: 20 minutes (includes mixing batter and assembling the layers)
• Bake Time: 45 minutes, depending on your oven
• Cooling & Glazing: 15 minutes
• Total Time: About 1 hour and 20 minutes from start to finish

This cake can be served warm or room temperature. The flavor actually improves as it sits, so you can bake it ahead of time.

Serving Size

This recipe makes a full 9×13-inch cake. You can slice it into 12 large pieces or 16 medium-sized squares. It’s rich, so smaller portions still satisfy.

Difficulty Level

Beginner-friendly. There are no technical steps here. You won’t need a stand mixer—just bowls, a whisk, and a spoon. The batter comes together quickly, and the filling is as simple as stirring sugar and spice. Glazing requires no precision.

Required Kitchen Tools

Before you begin, make sure you have the following tools ready:

• Large Mixing Bowl – for combining the batter
• Whisk or Silicone Spatula – to mix without overbeating
• Measuring Cups and Spoons – for accurate proportions
• Small Mixing Bowl – for the cinnamon-sugar filling
• 9×13-inch Baking Pan – metal or glass both work, but metal bakes more evenly
• Offset Spatula or Spoon – for layering and smoothing batter
• Toothpick or Cake Tester – to check for doneness
• Wire Rack – to cool the cake before glazing
• Small Bowl and Fork – for mixing the glaze

Ingredients for the Sweet Potato Honeybun Cake

Be sure your eggs and sweet potatoes are at room temperature before you begin—this helps the batter mix evenly.

Cake Batter

• 1 (15.25 oz) box yellow cake mix – Use any brand. The plain kind, not with pudding or extra flavors.
• 1 cup mashed sweet potatoes – Cooked and cooled; roasted or boiled both work. Avoid canned sweet potatoes with added sugar or syrup.
• 4 large eggs – Bring to room temperature for best mixing.
• 1 cup full-fat sour cream – Adds moisture and richness.
• ¾ cup canola oil – Neutral oil keeps the cake light and moist.
• 1 teaspoon vanilla extract – Adds depth to the boxed mix and enhances the sweet potato flavor.

Filling

• 1 cup light brown sugar, packed – Provides sweetness and that signature honeybun gooey layer.
• 1 tablespoon ground cinnamon – For warmth and spice.
• 1 teaspoon ground nutmeg – Optional, but adds a subtle depth that complements sweet potatoes well.
• ⅓ cup chopped pecans – Toasted if desired; they bring texture and a nutty balance to the sweetness.

Glaze

• 1 cup powdered sugar – Sifted, if lumpy.
• 3 to 4 tablespoons milk – Use just enough to create a pourable consistency. Whole milk or 2% is best.

Variations for Sweet Potato Honeybun Cake

This cake is flexible. You can customize the filling or glaze to suit your taste or pantry. Here are a few tested variations:

• Add Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese on top of the first batter layer for extra richness. Swirl lightly with a knife.
• Use Walnuts Instead of Pecans: Swap in chopped walnuts for a slightly bolder, more bitter crunch.
• Maple Glaze Option: Substitute half the milk in the glaze with real maple syrup for a fall-inspired topping.
• Add a Pinch of Clove: If you enjoy bold spice, ⅛ teaspoon of ground cloves adds a deeper flavor to the filling.
• Gluten-Free Version: Use a 1:1 gluten-free yellow cake mix and check that all other ingredients are gluten-free.

How to Make Sweet Potato Honeybun Cake – Step-by-Step Instructions

1. Preheat the Oven and Prepare Your Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with nonstick spray or a thin layer of butter. You can also line it with parchment paper if you prefer easy cleanup.

2. Make the Filling

In a small bowl, mix together:

• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ⅓ cup chopped pecans

Stir well until everything is combined. Set aside.

3. Prepare the Cake Batter

In a large mixing bowl, combine:

• 1 box yellow cake mix
• 1 cup mashed sweet potatoes
• 4 large eggs
• 1 cup sour cream
• ¾ cup canola oil
• 1 teaspoon vanilla extract

Use a whisk or spatula to gently mix until smooth. Don’t overmix—just combine until there are no dry spots. The batter will be thick and creamy.

4. Assemble the Layers

Pour half of the cake batter into the prepared baking pan. Use a spatula to spread it evenly.

Sprinkle all of the cinnamon-pecan filling over this first layer, making sure it reaches the edges.

Then, spoon the remaining batter over the filling and gently spread it into an even layer. It’s okay if the layers slightly mix—that creates the swirled effect as it bakes.

5. Bake the Cake

Place the cake in the center of your oven. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).

Avoid overbaking—the cake should be moist and tender inside.

6. Cool Slightly, Then Glaze

Let the cake cool for 15 minutes on a wire rack.

Meanwhile, whisk together the glaze ingredients:

• 1 cup powdered sugar
• 3 to 4 tablespoons milk

Drizzle the glaze over the warm cake. It should soak slightly into the top and also leave a soft icing layer on the surface. Let it sit for another 10 minutes to finish setting.

Serving and Presentation Tips

• Warm or Room Temp: This cake is delicious warm, but it slices more cleanly once cooled.
• Cut into Bars or Squares: For neat portions, use a clean knife wiped between cuts.
• Optional Garnish: Sprinkle extra chopped pecans or a dash of cinnamon on top before the glaze sets for a more finished look.
• Pair With: A cup of coffee, chai tea, or a glass of milk complements the spiced sweetness nicely.

Storing Sweet Potato Honeybun Cake

At Room Temperature:
Cover the cooled cake with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days on the counter.

In the Refrigerator:
If you prefer a chilled texture, store it in the fridge for up to 5 days. Reheat individual slices in the microwave for about 15 seconds if desired.

Freezing Instructions:
To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then foil. Store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
• Smooth the Layers Gently: Spreading the second layer of batter can be tricky—use an offset spatula and take your time to avoid disturbing the filling.
• Use Fresh Sweet Potatoes: Roasting sweet potatoes instead of boiling them gives more depth of flavor. Let them cool before mashing.
• Adjust the Glaze: Start with less milk and add more as needed. The glaze should be thick but pourable.
• Toast Your Pecans: Toasting the pecans in a dry skillet for 2–3 minutes before chopping brings out their flavor.

Nutrition

Serving Size	Calories	Fat	Carbohydrates	Sugar	Protein
1 slice (1/12 of cake)	390 kcal	20g	48g	28g	4g

Nutrition is estimated and may vary depending on brands used and portion sizes.

Frequently Asked Questions

Can I use canned sweet potatoes?

Yes, but make sure they’re plain—not canned in syrup. Drain them well and mash until smooth. Avoid added spices or sugars.

Can I make this cake ahead of time?

Absolutely. In fact, the flavor improves after resting for a few hours or overnight. Just let it cool completely, then cover tightly and store at room temperature or in the refrigerator.

Do I need to refrigerate leftovers?

Not immediately. The cake stays fresh at room temperature for 2–3 days. If you’re storing it longer, keep it in the fridge to extend shelf life.

Can I skip the glaze?

Yes. The cake is still sweet and flavorful without it, but the glaze adds that honeybun-style finish. You could also top it with a light dusting of powdered sugar instead.

Can I freeze this cake?

Yes. Cool the cake completely first. Then wrap individual slices or the whole cake tightly in plastic wrap and foil. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Conclusion

Sweet Potato Honeybun Cake is a down-to-earth dessert that delivers warmth, flavor, and comfort in every bite. With a rich, moist crumb and a perfectly spiced swirl, this cake is simple to prepare but never boring. Whether you’re baking for a fall get-together or just want something cozy and satisfying, this cake holds its own with very little effort.

From the soft, spiced center to the sweet glaze on top, each layer of this cake comes together in harmony. Keep this recipe on hand for holidays, potlucks, or anytime you’re craving a sweet treat that feels homemade and familiar.