If you’re searching for the next big family-favorite dessert, Sweet Potato Honey Bun Cake with Pecans is here to steal the show. Moist, warmly spiced, and topped with a sweet, buttery honey glaze, this cake is the definition of comfort food. Imagine pulling a golden-brown slab of pure joy from your oven, the aroma of cinnamon and pecans dancing through your home—now that’s irresistible! I first tried this recipe at a fall potluck, where it disappeared before I even grabbed a second bite. This cake is a wonderful twist on the classic honey bun cake, adding sweet potatoes for extra moisture and a subtle earthy sweetness. Its approachable ingredients, simple steps, and perfect balance of flavors make it a staple you’ll want to bake over and over. If you’ve loved my Pumpkin Pecan Coffee Cake, you’ll swoon for this sweet potato delight. Gather your family, preheat that oven, and get ready to indulge—this is one recipe you won’t want to miss!
What is Sweet Potato Honey Bun Cake with Pecans?
With a name like Sweet Potato Honey Bun Cake with Pecans, you might be asking yourself, “Is it a cake? A honey bun? Some magical sweet potato hybrid?” Honestly, it’s all of the above and then some! This playful dessert draws inspiration from the sticky-sweet honey bun cakes you find at bakery counters but takes a southern twist—why not toss in creamy sweet potatoes and crunchy pecans for extra personality? I always say, the way to a man’s heart is through his stomach, and honestly, this cake has won over many hearts (and stomachs) in my house. Wondering whether the name is too long? It kind of is, but that’s just more fun to say! Don’t overthink it—give it a try, and you’ll see why this cake deserves every word in its mouthwatering title.
Why You’ll Love This
The biggest highlight of this Sweet Potato Honey Bun Cake with Pecans is its decadent texture—each bite is delightfully moist and rich, thanks to the mashed sweet potatoes and the luscious, honey-infused glaze. Baking this cake at home is not only easy but also much more economical than purchasing a store-bought specialty cake. At-home bakers can control the quality of ingredients and whip up a fresh, wholesome treat without breaking the bank. What truly sets this cake apart is the combination of fragrant spices, crunchy pecans, and that show-stopping honey glaze that melts into every corner. Compared to my Apple Crumb Sheet Cake, this version brings a cozy southern charm to the dessert table that you’ll want to experience. Try making it at home—you’ll love how simple it is to bake, and your tastebuds (and wallet!) will thank you.
How to Make
Quick Overview
This Sweet Potato Honey Bun Cake with Pecans is as easy to make as it is delicious to eat. Everything about the recipe screams comfort—from the one-bowl batter to the effortless honey glaze poured over the top. The batter comes together in minutes, bakes up golden and aromatic, and gets doused with an irresistible glaze while still warm. Prep time is just 20 minutes, and after a short oven session, you’ll have a mouthwatering cake ready to serve. Whether you’re baking for a lazy afternoon, a family gathering, or a last-minute treat, this cake checks every box—quick, comforting, and packed with fall flavors.
Ingredients
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (plus extra for topping)
For the Honey Glaze:
- 1 cup powdered sugar
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Wash and pat dry your sweet potatoes, then poke them with a fork. Place them on a baking sheet and roast in the oven for about 45 minutes, or until fork-tender. Remove from the oven and let cool before peeling and mashing.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth and fully blended.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this keeps the cake light and fluffy.
- Gently fold in the chopped pecans.
- Pour the batter into a greased 9×13-inch baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool slightly on a wire rack.
- Meanwhile, prepare the glaze. In a small bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. If needed, adjust the milk for desired glaze consistency.
- Pour the glaze evenly over the warm cake, letting it sink into the top. Sprinkle with extra chopped pecans for crunch and garnish.
- Let the cake set for 10-15 minutes before slicing into squares and serving.
What to Serve With
Pair your Sweet Potato Honey Bun Cake with a scoop of creamy vanilla ice cream for the ultimate dessert experience. A hot cup of spiced chai or strong black coffee complements the cake’s warm spices beautifully and balances the sweetness. For a festive brunch spread, serve alongside fresh fruit salad, a savory breakfast casserole, or a platter of smoked bacon to round out the flavors. This cake is also a wonderful addition to holiday tables or potlucks, playing well with both savory and sweet dishes.
Top Tips for Perfecting
- Use leftover roasted sweet potatoes for convenience, or microwave sweet potatoes if you’re short on time.
- Swap pecans with walnuts for a subtle variation, or omit nuts for a nut-free version.
- Don’t overmix the batter to keep the cake tender.
- Adjust the glaze thickness by adding milk one tablespoon at a time—thinner is better for soaking, thicker for drizzling.
- If you prefer less sweetness, reduce the amount of glaze or skip the extra pecan topping.
- Always let the cake cool slightly before glazing, so it soaks in just the right amount of sweetness.
Storing and Reheating Tips
Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. For the best texture, allow refrigerated slices to come to room temperature before serving, or warm them for 15 seconds in the microwave. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat briefly in the microwave or oven before serving.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes, but be sure to drain and mash them thoroughly for best results.
Is it possible to make this cake gluten-free?
Absolutely! Use a 1:1 all-purpose gluten-free flour blend in place of regular flour.
Can I make this cake ahead of time?
Yes! This cake keeps well, and you can bake it a day ahead. Wait to glaze until just before serving for the freshest taste.
What can I use instead of pecans?
Walnuts, almonds, or even leaving out the nuts entirely will work—you’ll still get a fabulous cake.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready.
Conclusion
Sweet Potato Honey Bun Cake with Pecans is a heartwarming, crowd-pleasing dessert that brings sweet southern charm to any occasion. With its easy steps, budget-friendly ingredients, and unbeatable flavor, this cake is destined to become a favorite in your baking rotation. Whether you’re hosting brunch, sharing at a potluck, or treating yourself to a cozy evening in, this recipe delivers pure comfort in every bite. Don’t hesitate—gather your ingredients and experience this delightful cake for yourself. And if you love this recipe, check out more cozy treats and cake recipes here on the blog!
Sweet Potato Honey Bun Cake with Pecans
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
Ingredients
Ingredients for Cake
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Ingredients for Honey Glaze
- 1 cup powdered sugar
- 3 tablespoons honey
- 2 tablespoons unsalted butter (melted)
- 2-3 tablespoons milk
- 0.5 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Wash and pat dry your sweet potatoes, then poke them with a fork. Place them on a baking sheet and roast in the oven for about 45 minutes, or until fork-tender. Remove from the oven and let cool before peeling and mashing.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth and fully blended.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this keeps the cake light and fluffy.
- Gently fold in the chopped pecans.
- Pour the batter into a greased 9×13-inch baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool slightly on a wire rack.
- Meanwhile, prepare the glaze. In a small bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. If needed, adjust the milk for desired glaze consistency.
- Pour the glaze evenly over the warm cake, letting it sink into the top. Sprinkle with extra chopped pecans for crunch and garnish.
- Let the cake set for 10-15 minutes before slicing into squares and serving.