This Sweet Potato Honeybun Cake is incredibly moist, warmly spiced, and topped with a rich vanilla glaze that melts into every bite. Made with mashed sweet potatoes, yellow cake mix, and creamy vanilla pudding, it's an easy Southern-inspired dessert that's perfect for holidays, potlucks, or cozy family dinners.
Ingredients
For the Cake
- 2 cups mashed cooked sweet potatoes, cooled
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the Cinnamon Swirl
- ½ cup brown sugar
- 2 tsp ground cinnamon
For the Honeybun Glaze
- 2 cups powdered sugar
- 4 tbsp milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, combine the cake mix, pudding mix, mashed sweet potatoes, eggs, vegetable oil, milk, vanilla extract, cinnamon, and nutmeg. Beat until the batter is smooth and well blended.
In a small bowl, mix together the brown sugar and cinnamon for the swirl.
Pour half of the batter into the prepared baking pan. Sprinkle the cinnamon-sugar mixture evenly over the batter, then cover with the remaining batter. Lightly swirl with a knife for a marbled effect.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, whisk together the powdered sugar, milk, melted butter, and vanilla until smooth.
Pour the glaze evenly over the warm cake, allowing it to soak slightly into the top. Let the cake cool for at least 20 minutes before slicing.
Serve warm or at room temperature with a cup of coffee or tea for a comforting Southern-style dessert.
