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–+ servings
Melany

Sweet Potato Honeybun Cake with Pecans: Your New Go-To Dessert!

Experience the cozy flavors of fall with this Sweet Potato Honeybun Cake with Pecans. A moist and spiced cake base combines with creamy sweet potato icing and a delightful crunch from toasted pecans. Perfect for holidays, family gatherings, or whenever you crave something sweet and unique!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake:
  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
For the Sweet Potato Icing:
  • ½ cup mashed sweet potatoes cooked and cooled
  • 2 cups powdered sugar
  • ¼ cup unsalted butter softened
  • 1 tsp vanilla extract
  • ¼ cup milk adjust as needed

Method
 

Preheat and Prepare:
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch baking dish.
2. Mix Wet Ingredients:
  1. In a large bowl, combine the mashed sweet potatoes, granulated sugar, and vegetable oil. Mix until smooth.
  2. Add eggs one at a time, mixing well after each addition.
3. Combine Dry Ingredients:
  1. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine and Add Pecans:
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Stir in the vanilla extract and chopped pecans.
5. Bake the Cake:
  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool for 10 minutes in the pan before icing.
6. Prepare the Icing:
  1. In a medium bowl, beat together the mashed sweet potatoes, powdered sugar, and softened butter until smooth.
  2. Stir in the vanilla extract and add milk gradually until the icing reaches a spreadable consistency.
7. Ice the Cake:
  1. Spread the icing over the warm cake, allowing it to seep into the surface slightly.
  2. Let the cake cool completely before slicing.

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