The comforting aroma of cinnamon, sweet potatoes, and pecans fills your kitchen as this warm, golden cake bakes to perfection. It’s the kind of dessert that evokes nostalgia—like something you’d find cooling on your grandmother’s counter, ready to be sliced and shared. The sweet potatoes add rich moisture to the soft cake, while the cinnamon-sugar swirl throughout offers the perfect balance of sweetness and spice. The chopped pecans bring a wonderful crunch that complements the tender crumb, making each bite a delightful texture experience.
This Sweet Potato Honeybun Cake isn’t just about flavor—it’s about cozy gatherings, autumn mornings, and celebrations both big and small. It’s incredibly easy to make, requiring just one bowl for the batter and a swirl of cinnamon magic. Whether glazed for extra sweetness or left as-is, it stands proudly as a showstopping centerpiece for your dessert table. Plus, it travels well for potlucks and keeps beautifully for days—though we doubt it’ll last that long!
Full Recipe:
Ingredients:
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1 box yellow cake mix
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1 cup mashed sweet potatoes
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4 large eggs
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¾ cup sour cream
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¾ cup vegetable oil
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¾ cup brown sugar
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2 teaspoons cinnamon
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1 teaspoon vanilla extract
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1 cup chopped pecans
Directions:
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Preheat oven to 325°F (163°C) and grease a 9×13-inch baking dish.
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In a large bowl, mix the yellow cake mix, mashed sweet potatoes, eggs, sour cream, oil, and vanilla until smooth.
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Pour half of the batter into the prepared pan.
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In a small bowl, mix brown sugar and cinnamon. Sprinkle half over the batter.
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Top with remaining batter, then sprinkle the remaining sugar-cinnamon mix and chopped pecans on top.
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Swirl gently with a knife and bake for 40–45 minutes or until a toothpick comes out clean.
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Optional: Glaze with a simple sugar glaze once cooled.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 390 kcal | Servings: 12 servings
The Sweet Potato Honeybun Cake with Pecans is more than just a dessert—it’s a cozy Southern classic that brings together comfort, nostalgia, and flavor in every slice. With its velvety-soft texture, fragrant cinnamon swirls, nutty pecan crunch, and a touch of honey-like sweetness, this cake offers the best of both a coffee cake and a sweet potato pie. It’s the kind of recipe that feels like a warm hug, making it perfect for holidays, family gatherings, potlucks, or even a quiet afternoon with a hot cup of coffee.
The Southern Roots Behind the Cake
This recipe draws inspiration from two beloved Southern staples: sweet potato desserts and the iconic honeybun cake. Honeybun cakes became popular as a boxed cake mix hack that mimicked the flavor of the sticky, cinnamon-swirled honeybuns sold in bakeries and convenience stores. By blending this concept with mashed sweet potatoes—an ingredient cherished in Southern cooking—you create a cake that bridges tradition and innovation.
Sweet potatoes have long been a staple crop in the American South, often featured in pies, casseroles, and breads. They’re celebrated for their natural sweetness, versatility, and health benefits. In this recipe, sweet potatoes lend both moisture and depth, elevating a standard boxed cake mix into something extraordinary.
Why This Recipe Is So Good
One of the standout features of this recipe is how easy it is to make without sacrificing taste or texture. It starts with a simple yellow cake mix, but you’d never guess it from the final product. The mashed sweet potatoes give the cake an incredibly moist crumb that stays tender for days, while the cinnamon-sugar swirl infuses every bite with warmth and spice. Topping it all off with chopped pecans adds a delightful crunch and nutty richness.
Unlike dense pound cakes or overly sweet frosted confections, this cake strikes the perfect balance. It’s sweet but not cloying, rich yet airy, and satisfying without being heavy. The glaze (optional but highly recommended) creates a light crust on top that seals in moisture and adds an extra layer of sweetness, making it suitable as both a dessert and a brunch-time treat.
Nutritional Benefits of Key Ingredients
While it’s still an indulgent dessert, this recipe has a few hidden nutritional wins thanks to its star ingredient—sweet potatoes. Rich in dietary fiber, vitamin A (beta-carotene), vitamin C, potassium, and antioxidants, sweet potatoes support eye health, digestion, and immune function. They also have a lower glycemic index compared to regular white potatoes, meaning they provide a more stable release of energy.
Pecans, another hero in this cake, are packed with heart-healthy fats, fiber, magnesium, and plant-based protein. They’ve been linked to lower cholesterol levels and better metabolic health. Together, these two ingredients turn a cake into a slightly more wholesome option without sacrificing indulgence.
Perfect for Every Occasion
This cake fits a variety of roles—it can be the sweet ending to a Thanksgiving meal, the star of a holiday brunch table, or a casual treat enjoyed with coffee on a weekday morning. Because it’s served in a 9×13-inch pan, it travels well and can be easily sliced and shared at potlucks, school events, or work gatherings.
Its visual appeal is another reason to love it. The cinnamon swirl creates a marbled look when cut, and the pecan topping adds rustic charm. Drizzle on a simple powdered sugar glaze and you have a dessert that looks as good as it tastes.
Why It’s Foolproof and Crowd-Pleasing
For beginner bakers, this recipe is a dream. It doesn’t require a stand mixer, special pans, or complicated techniques. Everything comes together in a few bowls, and the instructions are straightforward. The use of boxed cake mix streamlines the process while still delivering bakery-level results.
For seasoned bakers, it offers an excellent base for creativity. You can adjust the spice level, add a touch of nutmeg or cloves for more warmth, or even swirl in some maple syrup or cream cheese filling for added decadence. The pecans can be toasted for deeper flavor, or swapped out for walnuts if preferred.
Storage and Make-Ahead Friendly
Another reason this cake is a standout is its longevity. Thanks to the moisture from the sweet potatoes and the richness of the sour cream, the cake stays fresh and soft for several days at room temperature. It can also be stored in the fridge and tastes just as good chilled or lightly warmed in the microwave.
Planning ahead? This cake can be made a day or two in advance—ideal for busy hosts during holiday seasons. It also freezes beautifully when wrapped tightly, making it perfect for slicing and saving for future sweet cravings.
Why Readers Love This Cake
This recipe has quickly become a favorite in many households, and it’s easy to see why:
- Simple ingredients: You likely already have most on hand.
- Big flavor payoff: Every bite has sweetness, spice, nuttiness, and a melt-in-your-mouth texture.
- Great for all ages: It’s soft enough for young kids and full-flavored enough for adults.
- Versatile use: Serve it for breakfast, dessert, or even a mid-afternoon snack.
If you’re looking for a comforting, nostalgic cake that’s a step above the ordinary but still easy to make, the Sweet Potato Honeybun Cake with Pecans is your answer.
Conclusion
In a world of over-the-top desserts and overly complicated recipes, this sweet potato cake is a welcome return to simplicity and soulfulness. It captures the essence of home baking—flavor, warmth, and heart—with minimal effort and maximum reward. Whether you bake it for the holidays, bring it to your next potluck, or enjoy it quietly on your own, this cake is sure to become a cherished staple in your recipe collection.