This Sweet Potato Honey Bun Cake is a moist, spiced dessert that layers a rich sweet potato filling over a tender yellow cake base, then finishes with a smooth honey glaze. The filling bakes into the top of the cake, creating a custard-like layer that’s creamy, slightly caramelized, and full of warm fall flavor. The glaze brings a silky sweetness that ties everything together. It’s the kind of cake I love serving for holidays, potlucks, or cozy weekends at home when I want something indulgent but simple to make.

Why You’ll Love This Recipe

I love this recipe because it takes a simple yellow cake mix and transforms it into something special. The sweet potato filling is creamy and spiced just right, adding a comforting flavor that pairs perfectly with the fluffy cake base. It reminds me of a cross between sweet potato pie and a cinnamon honey bun. The honey glaze is rich but not too sweet, and it gives the cake a beautiful finish. This is one of those desserts that always gets compliments and requests for the recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cake Batter

• 1 Box Yellow Cake Mix (15.25 Ounces)

• ¾ Cup Sour Cream

• ¾ Cup Vegetable Oil

• 4 Large Eggs

• ½ Cup Brown Sugar, Packed

• 1 Teaspoon Vanilla Extract

• 1 Teaspoon Ground Cinnamon

• ½ Teaspoon Ground Nutmeg

For The Sweet Potato Filling

• 1½ Cups Mashed Sweet Potatoes (About 2 Medium Sweet Potatoes, Cooked And Cooled)

• ½ Cup Brown Sugar, Packed

• 2 Tablespoons Melted Butter

• ½ Teaspoon Ground Cinnamon

• ¼ Teaspoon Ground Nutmeg

• 1 Teaspoon Vanilla Extract

• 2 Tablespoons Milk Or Cream (To Help With Smoothness)

For The Honey Glaze

• 2 Cups Powdered Sugar

• ¼ Cup Honey

• 3 Tablespoons Milk Or Cream

• 1 Teaspoon Vanilla Extract

Optional Garnish

• Additional Honey For Drizzling

• Chopped Pecans

• Light Dusting Of Ground Cinnamon

Directions

Preheat And Prepare The Pan
I start by preheating my oven to 350°F (175°C). Then, I lightly grease or spray a 9×13-inch baking pan to keep the cake from sticking.

Make The Sweet Potato Filling
In a medium mixing bowl, I combine the mashed sweet potatoes, brown sugar, melted butter, cinnamon, nutmeg, vanilla extract, and milk or cream. I stir everything together until the filling is completely smooth and spreadable, similar to a pie filling. I set it aside while I prepare the cake batter.

Make The Cake Batter
In a large bowl, I mix together the yellow cake mix, sour cream, vegetable oil, eggs, brown sugar, vanilla extract, cinnamon, and nutmeg. I beat it until the batter is smooth and thick, making sure there are no lumps left.

Assemble The Cake
I pour the cake batter evenly into the greased baking pan. Then, I gently spoon the sweet potato filling over the top, carefully spreading it into an even layer without mixing or swirling it into the batter. This layer will stay on top and bake into a soft, custard-like topping.

Bake The Cake
I place the pan in the preheated oven and bake for 40 to 45 minutes. To test doneness, I insert a toothpick into the center of the cake (through the cake portion, not the sweet potato layer), and it should come out clean. I let the cake cool in the pan for about 10 to 15 minutes before adding the glaze.

Make The Honey Glaze
While the cake is still warm, I whisk together the powdered sugar, honey, milk or cream, and vanilla extract in a bowl until the glaze is smooth and pourable. I drizzle or spread the glaze evenly over the top of the warm cake. Then I let it sit for about 20 minutes to allow the glaze to set before slicing.

Optional Garnishes
For added flavor and presentation, I sometimes drizzle a little extra honey over the glaze, sprinkle chopped pecans, or dust the top lightly with cinnamon just before serving.

Servings And Timing

This recipe makes 12 to 16 servings, depending on how I slice it.

Prep Time: 20 Minutes
Bake Time: 40–45 Minutes
Cooling And Glazing Time: 30 Minutes
Total Time: About 1 Hour 30 Minutes

Variations

• I like to switch things up by using a spice cake mix instead of yellow cake for extra warmth and depth.

• Adding chopped pecans or walnuts to the sweet potato filling gives it a pleasant crunch.

• Sometimes I stir in a tablespoon of maple syrup to the glaze for a richer, earthier sweetness.

• For a more subtle sweetness, I reduce the brown sugar in the filling by a couple of tablespoons.

• I’ve also added a pinch of ground cloves or allspice for a more complex fall spice blend.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for 15 to 20 seconds. This brings back that soft, gooey texture and fresh-baked taste.

FAQs

Can I Use Canned Sweet Potatoes Instead Of Fresh?

Yes, I can use canned sweet potatoes if I don’t have fresh ones. I make sure they’re plain and not packed in syrup, then drain and mash them before measuring.

What’s The Best Way To Mash The Sweet Potatoes?

I usually bake or boil the sweet potatoes until they’re soft, then mash them with a fork or potato masher until smooth. For an extra creamy texture, I sometimes use a hand mixer or food processor.

Can I Make This Cake Ahead Of Time?

Absolutely. I often bake the cake the day before and wait to add the glaze until shortly before serving. It stays moist and flavorful even a day or two later.

What Can I Use Instead Of Sour Cream?

If I’m out of sour cream, I substitute an equal amount of plain Greek yogurt. It keeps the cake moist and gives a similar tangy richness.

Does This Cake Freeze Well?

Yes, I can freeze the cake without the glaze. I wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw it overnight in the fridge and glaze it just before serving.

Conclusion

This Sweet Potato Honey Bun Cake is one of those desserts that always leaves me coming back for another slice. It’s soft, spiced, and comforting with a perfectly sweet glaze and a rich layer of sweet potato on top. Whether I’m baking it for a special gathering or just treating myself at home, it never disappoints. It’s simple, flavorful, and guaranteed to become a favorite in any kitchen.