Sweet Potato Honeybun Cake with Pecan Icing Recipe

Introduction

This Sweet Potato Honeybun Cake with Pecan Icing recipe is a simple yet decadent dessert that combines the warm, spiced flavors of a classic honey bun with the moist richness of sweet potato. It’s the perfect treat for any occasion, from a casual family gathering to a holiday potluck. For another easy, one-bowl cake, try this one-bowl Chocolate Banana Applesauce Cake made without oil or butter.

Ingredients

This Sweet Potato Honeybun Cake with Pecan Icing combines the warm, spiced aroma of cinnamon and nutmeg with the rich, moist texture of sweet potato cake, all crowned by a sweet, nutty pecan glaze.

• 15.25 ounces yellow cake mix
• 1 cup mashed sweet potatoes
• 4 large eggs
• 1 cup sour cream
• 3/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/3 cup chopped pecans
• 1 cup powdered sugar
• 3-4 tablespoons milk
• 1/4 cup chopped pecans (for icing)

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Sweet Potato Honeybun Cake with Pecan Icing comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Begin by peeling and cubing 2 medium sweet potatoes (about 1.5 pounds total). Steam or boil the cubes until they are very tender, which should take about 15-20 minutes. A fork should slide in and out easily.

Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash them with a potato masher or fork until completely smooth. Let the mash cool to room temperature before proceeding to ensure it doesn’t prematurely cook the eggs in the batter.

Step 2 — Combine the Wet Ingredients

In the bowl with the cooled sweet potato mash, add 1 cup of granulated sugar, 3/4 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed to beat the mixture until it is well combined and smooth, about 2 minutes.

For the best texture, ensure all ingredients are at room temperature. This helps them emulsify and create a uniform, airy batter for your Sweet Potato Honeybun Cake.

Step 3 — Mix the Dry Ingredients

In a separate, medium-sized bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.

Whisking the dry ingredients separately ensures the leavening agents are evenly distributed, which is key for a consistent rise in the cake.

Step 4 — Create the Batter

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is incorporated. Be careful not to overmix, as this can lead to a tough cake.

The batter will be thick. If it seems too stiff, you can fold in 1/4 cup of buttermilk or whole milk to loosen it slightly for a more tender crumb.

Step 5 — Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Pour the batter into the prepared pan and spread it into an even layer.

Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched.

Step 6 — Make the Honey Glaze

While the cake is baking, prepare the honey glaze. In a small saucepan, combine 1/2 cup of unsalted butter, 1/2 cup of packed brown sugar, 1/4 cup of honey, and 2 tablespoons of heavy cream. Heat over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved.

Let the mixture simmer gently for 1 minute to slightly thicken. Remove it from the heat and stir in 1 teaspoon of vanilla extract.

Step 7 — Prepare the Pecan Icing

For the Pecan Icing, beat 4 ounces of softened cream cheese and 1/4 cup of softened unsalted butter together until smooth and creamy. Gradually add 2 cups of powdered sugar, beating on low speed until combined, then on high until fluffy.

Fold in 1 cup of finely chopped toasted pecans. Toasting the pecans beforehand in a 350°F oven for 5-7 minutes will greatly enhance their nutty flavor.

Step 8 — Assemble the Cake

As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the top. Slowly pour the warm honey glaze over the hot cake, allowing it to seep into the holes.

Allow the glazed cake to cool completely in the pan on a wire rack. This step is crucial for the glaze to set and for the cake to absorb all the sweet, spiced flavor.

Step 9 — Frost and Serve

Once the cake is completely cool, spread the prepared Pecan Icing evenly over the top. For clean slices, use a sharp knife and wipe it clean between cuts.

This Sweet Potato Honeybun Cake with Pecan Icing is best served at room temperature. It can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutritional Information

Calories	485 kcal
Protein	6 g
Carbohydrates	78 g
Fat	18 g
Fiber	3 g
Sodium	320 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Enjoy the comforting flavors of this Sweet Potato Honeybun Cake with Pecan Icing while tailoring it to your dietary needs with these simple ingredient swaps.

• Protein-Packed Flour — Replace half of the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost of protein and a nuttier, denser crumb.
• Lower-Carb Sweetener — Swap the granulated sugar and honey for a monk fruit or erythritol blend to significantly reduce the carbohydrate content while maintaining sweetness.
• Dairy-Free Delight — Use plant-based butter and unsweetened almond or oat milk to make this Sweet Potato Honeybun Cake dairy-free without sacrificing its rich, moist texture.
• Gluten-Free Option — Substitute the all-purpose flour with a 1:1 gluten-free baking blend to create a celiac-friendly version that is just as tender.
• Reduced-Fat Version — Replace the butter in the cake batter with an equal amount of unsweetened applesauce or mashed banana to cut down on fat while adding natural moisture.
• Low-Sodium Swap — Omit the salt or use a salt substitute in both the cake and the pecan icing to create a low-sodium dessert suitable for heart-healthy diets.
• Nut-Free Icing — For the pecan icing, simply replace the pecans with toasted sunflower seeds or pumpkin seeds for a similar crunch and flavor profile without the tree nuts.

Serving Suggestions

• For a classic pairing, serve a warm slice of Sweet Potato Honeybun Cake with a scoop of vanilla bean ice cream.
• This cake is perfect for holiday gatherings like Thanksgiving or Christmas, where its warm spices shine.
• Elevate a brunch spread by offering this Sweet Potato Honeybun Cake with Pecan Icing alongside a cup of strong coffee.
• For an elegant dessert, plate individual slices with a drizzle of caramel sauce and a sprinkle of toasted pecans.
• Enjoy it as a comforting afternoon snack with a glass of cold milk or a hot chai latte.
• Serve it at room temperature for easy slicing, or slightly warmed to make the pecan icing extra gooey.

This versatile Sweet Potato Honeybun Cake is a crowd-pleaser for any occasion, from casual family dinners to festive celebrations.

Common Mistakes to Avoid

• Mistake: Using canned sweet potato puree, which can be too watery. Fix: Roast or boil fresh sweet potatoes and mash them yourself for optimal texture and flavor.
• Mistake: Overmixing the cake batter, which develops gluten and leads to a tough, dense crumb. Fix: Gently fold the dry ingredients into the wet until just combined.
• Mistake: Not toasting the pecans for the icing, resulting in a bland, soft nut flavor. Fix: Toast pecans in a dry skillet for a few minutes to unlock their rich, aromatic oils.
• Mistake: Adding the icing while the Sweet Potato Honeybun Cake is piping hot, causing it to melt and slide off. Fix: Allow the cake to cool for at least 15-20 minutes so the pecan icing sets beautifully.
• Mistake: Using cold ingredients, particularly eggs and dairy, which can prevent proper emulsification. Fix: Bring all refrigerated ingredients to room temperature before you start baking.
• Mistake: Baking in a pan that’s too dark or thin, which often burns the edges before the center is cooked. Fix: Use a light-colored metal pan and check for doneness with a toothpick a few minutes early.
• Mistake: Skimping on the spices, leaving the cake tasting flat and missing the classic “honeybun” warmth. Fix: Be generous with cinnamon and a pinch of nutmeg, and ensure your spices are fresh.
• Mistake: Pouring the honey directly into the dry ingredients, where it can clump and not distribute evenly. Fix: Always mix honey with the wet ingredients for a uniform sweetness throughout the cake.

Storing Tips

• Fridge: Cool the Sweet Potato Honeybun Cake with Pecan Icing completely, then store it in an airtight container. It will stay fresh for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil, or place slices in a freezer-safe container. Freeze for up to 3 months for best quality.
• Reheat: For a single slice, microwave for 15-20 seconds. For the whole cake, cover with foil and warm in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (74°C), about 15-20 minutes.

Always allow the cake to cool to room temperature before storing to prevent condensation, which can make the icing soggy.

Conclusion

This Sweet Potato Honeybun Cake with Pecan Icing is the ultimate comforting dessert, perfect for any autumn gathering. I hope you love it as much as my family does! Be sure to leave a comment with your thoughts, and don’t forget to check out our other cozy recipes like our One-Pot Potato Soup Youll Make Weekly (2025).

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FAQs

Can I make this Sweet Potato Honeybun Cake ahead of time?

Yes, you can bake the cake a day in advance. Store it tightly covered at room temperature. Add the pecan icing just before serving for the best texture.

What is the best way to prepare the sweet potatoes?

For the smoothest texture in your Sweet Potato Honeybun Cake, bake or boil the sweet potatoes until very tender. Then, peel and mash them thoroughly until no lumps remain.

Can I substitute the pecans in the icing?

You can use walnuts for a similar crunch, or omit nuts entirely for a simple honey glaze. The Sweet Potato Honeybun Cake with Pecan Icing is versatile, but the pecans add a distinct, buttery flavor.