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
Scale
For the Cake
- 1 box yellow cake mix (15.25 oz)
- 1 cup mashed cooked sweet potatoes
- 4 large eggs
- ¾ cup sour cream
- â…“ 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
