INGREDENT
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup chopped pecans (optional, for inside)
For the Honey Bun Swirl:
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup chopped pecans
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1 tbsp honey
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Make the cake batter:
In a large bowl, combine cake mix, mashed sweet potatoes, eggs, sour cream, oil, honey, brown sugar, vanilla, cinnamon, and nutmeg. Mix until smooth and well blended. - Prepare the swirl:
In a small bowl, stir together the brown sugar, cinnamon, and chopped pecans. - Layer the cake:
Pour half of the batter into the prepared pan. Sprinkle the swirl mixture evenly over the batter. Pour the remaining batter on top and gently swirl with a butter knife for a marbled effect. - Bake:
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly in the pan. - Make the glaze:
Whisk together powdered sugar, milk, honey, and vanilla until smooth. Drizzle over warm cake. - Serve:
Slice, serve warm or at room temperature, and enjoy the cozy flavor!
Let me know if you’d like a version with cream cheese frosting or as cupcakes!