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Sweet Potato Honeybun Cake

Recipe by Evelyn Marcella Rivera

A moist Southern-style sheet cake built on yellow cake mix and mashed sweet potato, layered with a brown sugar cinnamon swirl, and finished with a poured amber caramel glaze and praline bits.

  • Total Time1 hour 35 minutes
  • Yield15 slices 1x

Ingredients

Units Scale
  • 2 cups mashed sweet potato, cooked and cooled
  • 1 box yellow cake mix (15.25 oz)
  • 1 box instant vanilla pudding mix (3.4 oz)
  • 4 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 2 cups powdered sugar, sifted
  • 3 tbsp caramel sauce or dulce de leche
  • 4 tbsp heavy cream or whole milk, more as needed
  • 1 tsp vanilla extract
  • 1/3 cup chopped pecans
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar

Instructions

  1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment. Make sure the mashed sweet potato is completely cooled before mixing.
  2. Make the batter: Beat together the mashed sweet potato, yellow cake mix, instant pudding mix, eggs, oil, sour cream, vanilla, cinnamon, and nutmeg on medium speed for 2 minutes until smooth and thick.
  3. Layer in the swirl: Pour half the batter into the pan. Mix together the brown sugar and cinnamon and scatter evenly over the batter. Pour the remaining batter over the top and spread to cover. Use a butter knife to swirl gently 4-5 passes.
  4. Bake: Bake for 40-48 minutes until the top is deep golden brown and a toothpick comes out with just a few moist crumbs. Cool in the pan for at least 30 minutes before glazing.
  5. Make the caramel glaze: Whisk together sifted powdered sugar, caramel sauce, heavy cream, and vanilla until smooth and pourable. Pour over the warm cake and spread to coat the entire surface.
  6. Make the praline bits: Melt butter and brown sugar in a small saucepan over medium heat, stirring constantly, for 2 minutes until caramelized. Add pecans, stir to coat, pour onto parchment and let harden for 10 minutes. Break into pieces and scatter over the glazed cake.

Notes

The sweet potato must be cooled before going into the batter. The praline bits can be made up to 3 days ahead. Cake keeps refrigerated for up to 5 days.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Dessert
  • Cuisine: American, Southern

Nutrition

  • Calories: 430
  • Sugar: 48
  • Sodium: 370
  • Fat: 16
  • Saturated Fat: 4
  • Carbohydrates: 69
  • Fiber: 2
  • Protein: 4

Find it online: https://blesseddish.com/sweet-potato-honeybun-cake/