INGREDIENTS
For the Cake:
- 1 box yellow cake mix
- 1 cup mashed sweet potatoes (cooked & cooled)
- ½ cup vegetable oil
- 4 large eggs
- ⅓ cup sour cream
- ¼ cup honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
For the Filling:
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- ½ cup chopped pecans
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. - Make the Cake Batter:
In a large bowl, combine cake mix, mashed sweet potatoes, oil, eggs, sour cream, honey, vanilla, cinnamon, and nutmeg. Beat until smooth and creamy. - Prepare the Filling:
In a small bowl, mix together brown sugar, cinnamon, and chopped pecans. - Layer the Batter and Filling:
Pour half of the cake batter into the prepared pan. Sprinkle the filling mixture evenly over the batter. Pour the remaining batter over the top and gently spread it to cover. - Bake:
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. - Make the Glaze:
While the cake is baking, whisk together powdered sugar, milk, and vanilla until smooth. - Glaze the Cake:
Once the cake is out of the oven and slightly cooled, drizzle the glaze over the warm cake. - Cool and Serve:
Let it cool completely before slicing. Serve warm or at room temperature.
Would you like a printable version or a variation with cream cheese?