Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake Recipe

Introduction

This Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake is a comforting dessert that combines moist yellow cake with warm spices and a sweet cinnamon-sugar filling. Topped with a smooth vanilla glaze, it’s perfect for cozy gatherings or any time you want a delightful treat.

Ingredients

• 1 (15.25-ounce) box yellow cake mix (we use Duncan Hines)
• 1 cup whole milk
• ½ cup sweet potato puree
• 4 large eggs
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 1 ½ cups powdered sugar, sifted if lumpy
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and then line it with parchment paper for good measure. Set aside.
2. Step 2: For the cake batter, in a large mixing bowl, combine the yellow cake mix, milk, sweet potato puree, eggs, vegetable oil, and vanilla extract. Whisk until well combined and smooth, then set aside.
3. Step 3: In a medium bowl, mix together the dark brown sugar, cinnamon, nutmeg, and salt using your hand to combine thoroughly.
4. Step 4: Pour half of the cake batter into the prepared pan and spread it evenly to the edges. Sprinkle the brown sugar filling evenly over the batter. Pour the remaining batter on top, allowing some brown sugar filling to remain visible.
5. Step 5: Bake the cake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: While the cake bakes, prepare the icing: in a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and silky.
7. Step 7: After baking, let the cake cool in the pan for 15 minutes. Transfer the cake carefully to a cooling rack. Pour the icing over the top and use the back of a spoon to spread it evenly. Let set for 10-15 minutes.
8. Step 8: Slice the cake into 12 wedges and serve. Enjoy!

Tips & Variations

• Use fresh sweet potato puree by baking or steaming sweet potatoes and mashing them for more vibrant flavor and natural sweetness.
• For a richer cake, substitute half of the milk with buttermilk or add a teaspoon of ground ginger to the brown sugar filling.
• If you prefer a thicker icing, add powdered sugar gradually until the desired consistency is reached.
• Sprinkle chopped pecans or walnuts over the brown sugar layer for added texture and flavor.

Storage

Store leftover cake covered tightly in the refrigerator for up to 4 days. To enjoy, bring slices to room temperature or warm gently in the microwave for 15-20 seconds. The icing will slightly soften when warmed, maintaining its sweet, smooth finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of homemade?

Yes, canned sweet potato puree works well and saves time. Just be sure it is plain without added spices or sugar to keep the flavor balanced.

Can I make this cake gluten-free?

To make it gluten-free, use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free certified. The rest of the recipe remains the same.