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Sweet Potato Honey Bun Cake in a glass baking dish, sliced into squares with one piece being served on a spatula
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5 from 8 votes

Sweet Potato Honey Bun Cake Recipe

My sweet potato honey bun cake is a mash up of sweet potato, yellow cake mix and honey bun flavor that'll have you leaving no crumb uneaten!
Prep Time5 minutes
Cook Time30 minutes
Cooling Time40 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 2x2 cake slices
Calories: 208kcal
Author: Jocelyn Delk Adams

Equipment

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 9x13 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

Calories: 208kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 163mg | Potassium: 66mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1286IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg