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Sweet Potato Honey Bun Cake

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This Sweet Potato Honey Bun Cake combines a moist yellow cake base with a creamy, spiced sweet potato filling and a silky honey glaze. The layers bake together to create a luscious, custard-like topping that’s full of warm cinnamon and nutmeg flavor. Perfect for holidays, potlucks, or cozy weekends, this dessert is simple to make yet tastes indulgent and comforting.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12–16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 box yellow cake mix (15.25 oz)
  • 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
  • 1½ cups mashed sweet potatoes (about 2 medium, cooked and cooled)
  • ½ cup brown sugar, packed (for filling)
  • 2 tablespoons melted butter
  • ½ teaspoon ground cinnamon (for filling)
  • ¼ teaspoon ground nutmeg (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 2 tablespoons milk or cream
  • 2 cups powdered sugar
  • ¼ cup honey
  • 3 tablespoons milk or cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Optional: extra honey for drizzling, chopped pecans, ground cinnamon for dusting

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
  2. In a medium bowl, combine mashed sweet potatoes, brown sugar, melted butter, cinnamon, nutmeg, vanilla extract, and milk or cream. Stir until smooth and set aside.
  3. In a large bowl, mix together cake mix, sour cream, vegetable oil, eggs, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth and thick.
  4. Pour the cake batter evenly into the prepared pan. Spoon the sweet potato filling gently over the top, spreading it evenly without mixing it into the batter.
  5. Bake for 40–45 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cake cool for 10–15 minutes.
  6. While the cake cools, whisk together powdered sugar, honey, milk or cream, and vanilla extract until smooth and pourable.
  7. Drizzle or spread the glaze evenly over the warm cake. Allow it to set for about 20 minutes before slicing.
  8. Optional: Top with extra honey drizzle, chopped pecans, or a light dusting of cinnamon before serving.

Notes

  • Use a spice cake mix instead of yellow cake for extra flavor.
  • Replace sour cream with Greek yogurt for a lighter option.
  • Add maple syrup to the glaze for a deeper sweetness.
  • Reduce brown sugar in the filling for a less sweet version.
  • Freeze the unglazed cake for up to 2 months; thaw and glaze before serving.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-honey-bun-cake/