Sweet Potato Honey Bun Cake

Here’s a delicious Sweet Potato Honey Bun Cake with Cinnamon Cream Cheese Icing recipe. It’s moist, warmly spiced, and topped with a luscious icing that brings it all together.

🧁 Sweet Potato Honey Bun Cake

Ingredients

For the Cake:

• 1 box yellow cake mix (15.25 oz)

• 1 cup mashed sweet potatoes (about 1 large sweet potato, roasted and mashed)

• ¾ cup vegetable oil

• 4 large eggs

• ½ cup sour cream

• ½ cup brown sugar

• ¼ cup honey

• 1½ tsp ground cinnamon

• 1 tsp vanilla extract

For the Cinnamon Sugar Swirl:

• ½ cup brown sugar

• 1½ tsp ground cinnamon

• ½ cup chopped pecans (optional)

🎂 Directions for Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Mix the batter: In a large bowl, combine cake mix, mashed sweet potatoes, oil, eggs, sour cream, brown sugar, honey, cinnamon, and vanilla. Beat until smooth.

3. Make the swirl: In a small bowl, mix the brown sugar, cinnamon, and pecans.

4. Layer it: Pour half the batter into the pan. Sprinkle cinnamon sugar mixture evenly on top. Pour the remaining batter over it and gently swirl with a knife.

5. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.

6. Cool the cake in the pan on a wire rack while you make the icing.

🍥 Cinnamon Cream Cheese Icing

Ingredients

• 4 oz cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1½ cups powdered sugar

• ½ tsp ground cinnamon

• ½ tsp vanilla extract

• 1–2 tbsp milk (as needed for consistency)

🧁 Directions for Icing

1. Beat cream cheese and butter together until smooth.

2. Add powdered sugar, cinnamon, and vanilla. Beat until fluffy.

3. Adjust with milk, 1 tablespoon at a time, until you reach a pourable consistency.

4. Drizzle or spread over the warm cake. Serve warm or at room temperature.

📝 Tips

• Roast the sweet potato the day before for convenience.

• Add toasted pecans on top for extra crunch.

• Store leftovers covered in the fridge for up to 4 days.