Sweet Potato Honeybun Cake with a Creamy Glaze – A Cozy Fall Favorite
Ingredients
1 box yellow cake mix
1 cup mashed sweet potatoes (cooked & peeled)
¾ cup vegetable oil
4 large eggs
1 cup sour cream
1 cup brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine cake mix, mashed sweet potatoes, oil, eggs, and sour cream. Beat until smooth.
3. In a small bowl, stir together brown sugar and cinnamon.
4. Pour half of the cake batter into the prepared pan. Sprinkle with half of the cinnamon sugar. Add remaining batter and finish with remaining cinnamon sugar.
5. Use a knife to swirl the cinnamon sugar into the batter lightly.
6. Bake for 35–40 minutes, until a toothpick comes out clean.
7. Whisk together powdered sugar, milk, and vanilla to make glaze. Drizzle over warm cake.
Notes
Don’t over-swirl the cinnamon mixture—leave visible ribbons for a pretty effect.
For extra richness, add chopped pecans or drizzle with cream cheese glaze instead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 29g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg