Sweet Potato Honey Bun Cake with Pecans

Sweet Potato Honey Bun Cake topped with Pecans, a delicious dessert option

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Sweet Potato Honey Bun Cake with Pecans

This moist and warmly spiced cake is topped with a sweet, buttery honey glaze, making it a perfect family-favorite dessert.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Southern

Keyword: Comfort Food

Servings: servings

Calories: 350kcal

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.

Notes

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, allow refrigerated slices to come to room temperature before serving, or warm them for 15 seconds in the microwave.

Nutrition