If you’re searching for a show-stopping dessert that tastes like pure Southern comfort, this Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is about to become your new favorite. Imagine tender, spiced cake layered with a brown sugar-pecan swirl and crowned with a uniquely luscious icing full of sweet potato flavor and texture—every bite is a cozy hug. Whether you’re baking for a holiday, potluck, or just to treat yourself, the magical combination of sweet potatoes and pecans will have everyone asking for seconds. Trust me, you don’t want to miss this masterpiece with Pecans & Grated Sweet Potato Icing!
Ingredients You’ll Need
This recipe might look fancy, but the ingredients are simple and each one plays a starring role—bringing sweetness, richness, crunch, and that signature golden color. Gather everything ahead of time and you’ll be amazed at how easily this cake comes together!
- Yellow cake mix (15.25 oz): The perfect shortcut for a soft, moist base that lets those sweet potato and cinnamon flavors shine.
- Mashed cooked sweet potatoes (1 cup): Adds natural sweetness, gorgeous orange color, and a tender crumb.
- Large eggs (4): Essential for structure and richness in every bite.
- Sour cream (¾ cup): Makes the cake extra moist and gives it a slight tang that balances the sweetness.
- Vegetable oil (⅓ cup): Keeps the cake moist without overpowering the flavors.
- Granulated sugar (½ cup): Boosts the sweetness and helps create a beautifully caramelized edge.
- Ground cinnamon (2 teaspoons for cake, 2 teaspoons for filling): The soul-warming spice that ties everything together.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for icing): Adds depth and a delicious aroma.
- Chopped pecans (1 cup for cake, ½ cup for filling): Brings a toasty, nutty crunch that’s irresistible.
- Brown sugar (½ cup, for filling): Melts into the batter for gooey, caramel-like swirls.
- Grated cooked sweet potato (1 cup, for icing): The star of the icing, giving it delightful texture and flavor.
- Powdered sugar (2 cups, for icing): Ensures a velvety, smooth sweetness in the topping.
- Melted butter (2 tablespoons, for icing): Adds richness and helps everything blend perfectly.
- Milk (2–3 tablespoons, for icing): Adjusts the consistency for easy spreading.
- Pinch of salt (for icing): Just a touch to bring out all the flavors and balance the sweetness.
How to Make with Pecans & Grated Sweet Potato Icing
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to make sure that beautiful cake releases easily later. This step is key for picture-perfect squares and easy clean-up.
Step 2: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, mashed sweet potatoes, eggs, sour cream, oil, granulated sugar, cinnamon, and vanilla extract. Blend everything together until smooth and creamy. Fold in the chopped pecans gently—you want those nutty bits to be evenly distributed for crunch in every slice.
Step 3: Make the Pecan Filling
In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans. This creates the magical, sticky-sweet layer that gives the cake its signature honeybun swirl and a burst of flavor in every bite.
Step 4: Layer the Batter and Filling
Pour half of your cake batter into the prepared pan and spread it into an even layer. Sprinkle the pecan filling mixture evenly over the top, making sure every corner gets a little love. Gently spoon the remaining batter over the filling and smooth it out—don’t worry if it’s not perfect, it’ll all bake together beautifully.
Step 5: Bake to Golden Perfection
Slide your cake into the oven and bake for 40 to 45 minutes. The house will fill with the cozy scent of cinnamon and pecans as it bakes! When a toothpick inserted in the center comes out clean, it’s done. Let it cool in the pan for at least 20 minutes so it’s ready for the icing.
Step 6: Make the Grated Sweet Potato Icing
While the cake cools slightly, combine the grated cooked sweet potato, powdered sugar, melted butter, vanilla extract, pinch of salt, and enough milk to reach a spreadable consistency. The grated sweet potato gives this icing its unique flavor and texture—you’ll love how it sets this cake apart!
Step 7: Ice and Finish the Cake with Pecans & Grated Sweet Potato Icing
Spread the icing over the slightly warm cake, letting it melt just a bit and seep into the top layer. Allow the icing to set before slicing and serving. The result is a moist, flavorful cake with Pecans & Grated Sweet Potato Icing that’s as gorgeous as it is delicious.
How to Serve with Pecans & Grated Sweet Potato Icing
Garnishes
A little extra flourish goes a long way! Sprinkle a few toasted pecan halves or a dusting of cinnamon over the top for a bakery-style finish. You can even add a few curls of sweet potato for a pop of color that hints at the cake’s special ingredients.
Side Dishes
This cake is lovely with a scoop of vanilla ice cream or a dollop of whipped cream, especially when served slightly warm. For a festive brunch, pair it with fresh fruit or a mug of hot coffee—perfect for balancing out the richness of the with Pecans & Grated Sweet Potato Icing.
Creative Ways to Present
For special occasions, cut the cake into neat squares and arrange them on a beautiful platter, topped with a drizzle of honey or caramel sauce. You can also bake the batter in muffin tins for individual “honeybun cupcakes” with Pecans & Grated Sweet Potato Icing—so fun for parties and potlucks!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to 3 days. The icing helps keep the cake moist, and the flavors actually deepen over time—making those second and third slices even more irresistible.
Freezing
If you’d like to save some for later, you can freeze slices of the cake (with or without the icing). Wrap each piece in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
To enjoy that fresh-baked flavor, warm slices gently in the microwave for about 10-15 seconds. The icing will soften, and the cake will taste like it just came out of the oven. It’s a wonderful way to revive leftover with Pecans & Grated Sweet Potato Icing!
FAQs
Can I use homemade cake mix instead of boxed?
Absolutely! If you have a favorite scratch yellow cake recipe, go ahead and use it as the base—just keep the quantities similar for the best results with Pecans & Grated Sweet Potato Icing.
How do I cook and mash the sweet potatoes?
Simply peel and dice your sweet potatoes, then boil until fork-tender. Drain and mash until smooth. You can also bake or microwave them—whatever is easiest for you!
Can I make the icing smoother?
Yes! If you prefer a silky finish, puree the grated sweet potato before mixing it into the icing. This way, you still get all the flavor with a smoother texture on your with Pecans & Grated Sweet Potato Icing.
What’s the best way to toast pecans?
Spread chopped pecans on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once, until fragrant. Let them cool before adding to the batter or as a garnish.
Is this cake good for breakfast or brunch?
It’s absolutely perfect for breakfast, brunch, or dessert! The flavors are just sweet enough and the with Pecans & Grated Sweet Potato Icing makes it feel like a special treat any time of day.
Final Thoughts
There’s something truly magical about sharing a homemade cake like this Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing—it’s comforting, nostalgic, and downright delicious. Give it a try and let your kitchen fill with warmth and sweet potato-cinnamon goodness. I promise, your friends and family will be talking about this with Pecans & Grated Sweet Potato Icing long after the last crumb disappears!
Print
with Pecans & Grated Sweet Potato Icing Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious Southern American dessert blending a moist sweet potato honeybun cake with crunchy pecans and a uniquely textured grated sweet potato icing, delivering warm cinnamon flavors and a delightful balance of sweetness and spice.
Ingredients
For the Cake
- 1 box yellow cake mix (15.25 oz)
- 1 cup mashed cooked sweet potatoes
- 4 large eggs
- ¾ cup sour cream
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Filling
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped pecans
For the Icing
- 1 cup grated cooked sweet potato
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, mashed cooked sweet potatoes, eggs, sour cream, vegetable oil, granulated sugar, ground cinnamon, and vanilla extract. Stir until the batter is smooth and all ingredients are fully incorporated. Then gently fold in the chopped pecans to add a crunchy texture.
- Prepare Filling: In a separate small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans. This filling will create a flavorful cinnamon-pecan layer inside the cake.
- Assemble Cake: Pour half of the cake batter evenly into the prepared baking dish. Evenly sprinkle the pecan filling mixture over this layer. Carefully pour the remaining batter on top and use a spatula to smooth the surface for an even bake.
- Bake the Cake: Place the pan in the oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Once done, remove from the oven and let the cake cool for at least 20 minutes to set before icing.
- Prepare Icing: While the cake cools, combine grated cooked sweet potato, powdered sugar, melted butter, vanilla extract, salt, and milk in a bowl. Stir well, gradually adding milk to achieve a smooth yet spreadable consistency that brings a unique texture and sweetness.
- Ice the Cake: Spread the sweet potato icing evenly over the slightly warm cake surface. Allow the icing to set before slicing and serving to fully develop flavors.
Notes
- For enhanced flavor, toast the pecans lightly before incorporating them into the batter and filling.
- The grated sweet potato in the icing contributes a pleasant texture; for a smoother icing, purée the sweet potato before mixing.
- Store leftovers covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
