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Sweet Potato Honey Bun Cake

Sweet Potato Honey Bun Cake

A super moist and tender cake with a sweet potato twist. A gooey cinnamon-sugar swirl runs through the middle, all topped with a simple vanilla glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 350 kcal

Ingredients
  

For the cake batter:

  • 1 (15.25-ounce) box yellow cake mix
  • 1 cup whole milk
  • 1 cup sweet potato puree
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

For the brown sugar filling:

  • 1 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pinch of salt

For the icing:

  • 2 cups powdered sugar sifted
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare for baking: Preheat your oven to 350°F (175°C) and make sure to grease and flour a 9x13-inch baking dish so that your cake won't stick.
  • Mix the batter: In a large bowl, combine yellow cake mix, whole milk, sweet potato puree, large eggs, vegetable oil, and vanilla extract. Mix on low speed just until everything is combined.
  • Make the filling: In a separate small bowl, whisk together dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt.
  • Layer the cake: Pour half of the cake batter into your prepared dish. Sprinkle the brown sugar filling evenly over the top, and then pour the remaining batter over the filling.
  • Bake the cake: Place the dish in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Make the icing: While your cake is cooling, whisk together powdered sugar, whole milk, and vanilla extract until it is nice and smooth.
  • Drizzle and serve: Once the cake has cooled slightly, drizzle the delicious vanilla icing all over the top. Serve it warm and enjoy every single bite.

Notes

  • For the best results, make sure your eggs and milk are at room temperature before you start mixing them.
  • Be careful not to overmix the batter, as this can make your final cake a little tough or dense.
  • Feel free to add about a half cup of chopped pecans to the filling for a lovely, crunchy texture.
  • This cake tastes amazing when it is served warm, but it is also just as delicious at room temperature.
  • Store any leftovers you have in an airtight container on the counter for up to 3 days.