Sweet Potato Honeybun Cake
This Sweet Potato Honeybun Cake combines sweet potatoes with a delicious glaze for a moist and flavorful dessert.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 2 cups mashed cooked sweet potatoes cooled
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix 3.4 oz
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg optional
Cinnamon Swirl
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
Glaze
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine the mashed sweet potatoes, cake mix, pudding mix, eggs, oil, milk, vanilla, cinnamon, and nutmeg. Mix until smooth.
- In a separate bowl, mix the brown sugar and ground cinnamon for the swirl.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon mixture over it. Pour the remaining batter and top with the rest of the cinnamon mixture.
- Bake for 45 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar, milk, and vanilla in a bowl until smooth. Drizzle over the cake once it has cooled.
Notes
This cake can be served warm or at room temperature. Store leftovers in an airtight container.