Sweet Potato Honey Bun Cake
This moist, tender, fall-inspired Sweet Potato Honey Bun Cake is ready in under 1 hour, using a box of your favorite butter cake mix!
Recipe Makes: 12
Approximate Cost: $0.77
Ingredients
- 1 box butter cake mix
- ¾ cup vegetable oil
- 1 cup sour cream
- 1 cup mashed sweet potato
- 4 eggs
- 1 teaspoon vanilla
Swirl
- 1 ½ cups brown sugar
- 1 tablespoon cinnamon
- ¼ cup pecans (finely chopped)
Icing
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
Instructions
- In a large mixing bowl, add the cake mix, sour cream, sweet potatoes, vegetable oil, eggs, and vanilla. Mix well then set aside.
- In a separate bowl, mix the brown sugar, cinnamon, and nutmeg. Mix well.
- Grease a 9x13 cake pan, then pour in half of your cake batter. Spread out evenly. Then your brown sugar mixture, then the last of the cake batter. Do not mix.
- Use a butter knife or chopstick and swirl the batter.
- Bake at 350°F for 40 minutes.
Recipe Notes
- For us, cinnamon is essential to a honey bun cake, but if you want to go all out fall, you can make a pumpkin spice swirl instead!
- Store any leftovers in the pan at room temperature, tightly covered with food wrap. Or, transfer it to an air-tight container. Regardless, it should keep well for up to 3 days.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Calories: 562kcal | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 351mg | Potassium: 121mg | Total Carbs: 85g | Fiber: 1g | Sugar: 66g | Net Carbs: 84g | Vitamin C: 0.2mg | Calcium: 156mg