Sweet Potato Honeybun Cake
Ingredients
Cake:
1 box yellow cake mix
1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
¾ cup vegetable oil
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
Cinnamon Swirl:
1 cup brown sugar
1 tablespoon ground cinnamon
Glaze:
2 cups powdered sugar
¼ cup milk
1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cake mix, mashed sweet potatoes, vegetable oil, eggs, sour cream, and vanilla extract. Mix until smooth and well combined.
Add the Cinnamon Swirl:
In a separate bowl, mix together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared pan and spread evenly.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Add the remaining cake batter on top and smooth it out, then sprinkle the remaining cinnamon-sugar mixture on top.
Bake the Cake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
While the cake is still warm, pour the glaze evenly over the top, allowing it to soak in.
Serve and Enjoy:
Let the cake cool completely before slicing. Serve warm or at room temperature.
Tips
For extra flavor, try adding a pinch of nutmeg to the cinnamon swirl.
This cake can be stored covered at room temperature for up to 3 days or refrigerated for longer freshness.
This Sweet Potato Honeybun Cake is sweet, moist, and absolutely perfect for fall or holiday gatherings!
