Now I love my original honey bun cake something fierce so you know I had to jazz it up and make a fall inspired Sweet Potato Honey Bun Cake. I keep the cake easy by using a cake mix but I doctor it up with cream cheese and sweet potato keeping it moist and tender. Add to that a spiced brown sugar swirl and a maple icing and the whole thing is like a dream. That thang is the bomb dot com, y’all! Grab a slice while it’s warm, and thank me later.
This post may contain affiliate links. Read our disclosure policy.
How to make Sweet Potato Honey Bun Cake
Step 1: Add cake mix, sweet potato, cream cheese, eggs, and vanilla to the bowl of a stand mixer fitted with the whisk attachment.
Step 2: Mix on medium low speed for 1 minute, until well combined.
Step 3: Add brown sugar, cinnamon, ginger, and nutmeg to a small bowl. Stir until evenly mixed. Set aside.
Step 4: Pour half of cake batter into the prepared pan. Spread sugar and spice mixture onto the first layer.
Step 5: Pour the remaining half of the cake batter on top of the sugar mixture and spread evenly. Swirl the cake batter and sugar mixture together using a butter knife to create a gentle swirl pattern
Step 6: Bake until golden brown and the cake starts to pull away from the sides of the pan, about 27-29 minutes. Then, remove the cake from the oven and let cool completely in pan, about 30 minutes.
Step 7: Add confectioners’ sugar, milk, and maple syrup to a small bowl. Whisk together until thick and smooth.
Step 8: Pour and spread icing over the cake and let sit until the icing has set, about 10 minutes. Cut into 24 slices, serve and enjoy!
Sweet Potato Honey Bun Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 9×13 Baking Dish
Ingredients
For the Cake:
- 1 ½ cup sweet potato mashed really well (can be canned for ease or baked)
- 15.25 oz yellow cake mix 1 Box
- 4 ounces cream cheese softened
- ¾ cup vegetable oil
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
For the Spice Swirl:
- ½ cup light brown sugar packed
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For the Icing:
- 1 ¼ cup confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon pure maple syrup
Instructions
- Preheat oven to 350F and place oven rack in middle position. Prepare 9×13 pan by spraying bottom and sides with nonstick baking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, mix cake mix, sweet potato, cream cheese, oil, eggs, vanilla on medium low speed for 1 minute, until well combined.
- In a small bowl, stir brown sugar, cinnamon, ginger, and nutmeg until evenly mixed. Set aside.
- Pour half of the cake batter into prepared pan. Spread sugar and spice mixture onto first layer, then pour the remaining half of the cake batter on top of the sugar mixture and spread evenly. Using a butter knife, swirl the cake batter and sugar mixture together to create a gentle swirl pattern (don’t completely mix together).
- Bake until golden brown and the cake starts to pull away from the sides of the pan, about 27-29 minutes.
- Remove the cake from the oven and let cool completely in pan, about 30 minutes.
- While cooling, make the icing by whisking together confectioners’ sugar, milk, and maple syrup until thick and smooth.
- Once cool, pour and spread icing over the cake and let sit until the icing has set, about 10 minutes. Cut into 24 slices, serve and enjoy!
Notes
How to store Sweet Potato Honey Bun Cake
Keep any leftover cake in an airtight container at room temp or in the fridge. If you’re storing it on the counter, cover it tightly with plastic wrap or a lid so it stays fresh and doesn’t dry out.How long will Sweet Potato Honey Bun Cake last?
At room temp, this cake will stay soft and tasty for up to 3 days. If you pop it in the fridge, it’ll last a bit longer. Around 5-6 days… If it doesn’t dissapear way before then!Can I freeze sweet potato cake with cake mix?
Yup, you can freeze this sweet potato honey bun cake! Wrap the whole cake (or individual slices) tightly in plastic wrap, then pop it into a freezer-safe bag. It’ll stay fresh in the freezer for up to 3 months. Just thaw it in the fridge overnight, and you’re golden!Nutrition
Ingredient Swaps
- Vegetable Oil: Swap the veggie oil for melted butter if you want a richer flavor.
- Cream Cheese: You can also use Greek yogurt or sour cream.
- Spices: Swap in pumpkin pie spice, or just double up on cinnamon.
- Maple Syrup: Honey works just as well for the icing.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Tips
- Use Softened Cream Cheese: If it’s too cold, it won’t blend well into the batter.
- Smooth Sweet Potatoes: Make sure your sweet potatoes are well mashed before adding them to the batter. Lumps can mess with the texture of your cake.
- Don’t Over-Swirl: When you’re swirling that sugar and spice mixture into the batter, resist the urge to overdo it! You want a gentle swirl so you still get those distinct layers of flavor.
- Let the Cake Cool Before Icing: Be patient, boo! If the cake’s too warm, the icing will melt and slide right off instead of setting up.
Recipe Help
Absolutely boo! While yellow cake mix gives it that classic honey bun cake flavor, you can switch it up with a butter cake mix or a spice cake mix, just to name a few.
You probably added too much liquid. Just whisk in a little extra confectioners’ sugar until it thickens up.
More Sweet Potato Recipes
- Sweet Potato Pound Cake Recipe
- Sweet Potato Cheesecake Recipe
- Sweet Potato Chocolate Marble Cake
- Sweet Potato Sour Cream Coffee Cake Recipe (Video!)
- Big Mama’s Sweet Potato Pie
- Black Folks Sweet Potato Pie
- Sweet Potato Cobbler
- Sweet Potato Cinnamon Rolls
- Sweet Potato Pound Cake
- Sweet Potato Casserole
pinterest 
facebook 
twitter 
email
Made this for Thanksgiving. It was a huge success amongst adults and kids! I even used the sweet potatoes in the can. I thought it might make it too sweet but it was so good. Thank you for this amazing recipe.
Awe, thanks boo!
Absolutely amazing! Thank you so much for blessing us with this way and delicious recipe!
Awe, thanks boo!
Hi! So I made the Sweet potato honeybun cake and OMG they loved it! It was delicious and deliciously easy to make. The next week I did the recipe but without the swirl part and made a Carmel glaze with chopped nuts. Another hit!!! This is the second recipe that I tried and I have soooo many more to go! Thank you for sharing your recipes with us. They are helping make memories and new recipes for other families. That’s what I call legacy.
Awe, thanks boo!
I made this on thanksgiving and it’s was delicious! Everyone loved it! Will be making again soon!!
Awe, thanks boo!
Hello I Just wanted to let you know that I made the SWEET POTATO HONEY BUND CAKE. It was very Very good i will be making IT again AND again Thank you for sharing stay safe i’m out later.
Thank you for making my cake, Rodney!
Can’t wait to try this. I make main meal and a dessert every Sunday for VFW.
Looking forward to hearing what you think of it after you make it!
Looks awesome love all things sweet potato !
You’ll have to let me know what you think if you end up making it!
Hey,this looks so perfect for fall! Quick question..can you use pumpkin instead of sweet potato? Or even squash? Thank you!
SO I sent a question through this link and one through contact. Still no answer and I want to make this yesterday. Can this be made as a bundt cake?
Hi Sue, sorry for the delay. We get a ton of messages on social and through our comments portal so it can take at least a day for us to respond. I hope you understand. Yes you can definitely do that!
Can you make this as a bundt cake?