Sweet Potato Honey Bun Cake
Sweet potato honey bun cake: yellow cake mix, mashed sweet potato and sour cream with a brown sugar, cinnamon and pecan swirl, baked in a 9x13 pan and glazed warm. Makes 16 pieces.
Want This Recipe Later?
Ingredients
- 15.25 ounces yellow cake mix 1 box, dry
- 1 cup sweet potatoes mashed smooth; measure after mashing; baked or canned
- 4 large eggs lightly beaten
- 1 cup sour cream
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup brown sugar for the swirl
- 1 tablespoon ground cinnamon for the swirl
- 1 teaspoon ground nutmeg for the swirl
- 1/3 cup pecans chopped, stirred into the brown sugar mixture
- 1 cup powdered sugar for the glaze
- 3 to 4 tablespoons milk for the glaze, added 1 tablespoon at a time
Instructions
- Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish, reaching the bottom, sides and corners.
- In a medium mixing bowl, stir together the yellow cake mix, sour cream, eggs, canola oil and vanilla until combined. Add the mashed sweet potatoes and stir well.
- In a small bowl, stir the brown sugar, cinnamon and nutmeg together until well mixed. Add the chopped pecans and stir well.
- Pour half of the batter into the greased dish. Spread the brown sugar mixture evenly over the batter.
- Spoon the remaining batter on top. Run a butter knife through the layers to swirl them together gently, without mixing them completely.
- Bake uncovered for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Put the powdered sugar in a small bowl and add the milk 1 tablespoon at a time, stirring well, until the glaze is thin enough to drizzle. Drizzle it over the warm cake.
Notes
Measure the sweet potato after mashing. Store covered at room temperature up to 3 days or refrigerated up to 5 days; freeze unglazed up to 3 months.
Nutrition
Serving: 1servingCalories: 366kcalCarbohydrates: 47.6gProtein: 3.7gFat: 18.4gSodium: 209mgFiber: 1.3gSugar: 34.5g