Description
This Sweet Potato Honey Bun Cake with Pecans is a moist, spiced sheet cake bursting with warm fall flavors and topped with a luscious honey glaze. With mashed sweet potatoes, crunchy pecans, and a hint of cinnamon, it’s the perfect dessert for holidays or cozy evenings.
Ingredients
For the Cake:
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1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
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1 cup granulated sugar
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1 cup brown sugar, packed
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1 cup vegetable oil
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4 large eggs
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1 cup chopped pecans
For the Glaze:
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1 cup powdered sugar
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3 tablespoons honey
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2 tablespoons unsalted butter, melted
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2-3 tablespoons milk
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1/2 teaspoon vanilla extract
Instructions
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Prepare the Sweet Potatoes:
Preheat oven to 350°F (175°C). Prick sweet potatoes and bake for ~45 minutes until soft. Cool, peel, and mash. -
Make the Cake Batter:
In a large bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, and oil. Beat in eggs one at a time, then stir in vanilla. -
Combine Dry Ingredients:
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. -
Blend Ingredients:
Gradually mix dry ingredients into the wet mixture until just combined. Fold in pecans. -
Bake the Cake:
Pour batter into a greased 9×13-inch pan. Bake for 45–50 minutes, until a toothpick comes out clean. Let it cool slightly. -
Prepare the Glaze:
In a bowl, whisk powdered sugar, honey, melted butter, vanilla, and enough milk to reach a pourable consistency. -
Finish the Cake:
Drizzle the glaze over the warm cake. Let set before slicing.
Notes
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For a shortcut, use canned sweet potatoes (drained and mashed).
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Add a pinch of clove for deeper spice flavor.
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Serve warm with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American