Description
This Sweet Potato Honeybun Cake is a moist and flavorful dessert that combines the natural sweetness of mashed sweet potatoes with warm cinnamon sugar swirls, topped with a rich vanilla glaze. Perfect for fall or anytime you want a comforting, bakery-style treat at home.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 cup mashed sweet potatoes
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract
Cinnamon Sugar Swirl
- ¾ cup brown sugar
- 1 tbsp cinnamon
- Optional: pinch of nutmeg or maple extract for extra fall flavor
Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Batter: In a large bowl, combine the yellow cake mix, mashed sweet potatoes, eggs, vegetable oil, sour cream, and vanilla extract. Mix until the batter is smooth and well incorporated.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared pan, spreading evenly. Sprinkle the cinnamon sugar mixture evenly over this layer for that signature honeybun swirl.
- Add Top Batter and Swirl: Pour the remaining batter over the cinnamon sugar layer. Using a knife, gently swirl the batter layers together to create a marbled effect.
- Bake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Glaze and Serve: While the cake is still warm, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Pour it over the cake and allow it to soak in before slicing and serving.
Notes
- Ensure the sweet potatoes are fully cooked and mashed smoothly for the best texture.
- You can add a pinch of nutmeg or a drop of maple extract to the cinnamon sugar for enhanced fall flavors.
- Let the cake cool slightly before glazing to avoid the glaze running off too much.
- This cake stores well in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute sour cream with a dairy-free yogurt alternative and use a plant-based milk in the glaze.
