Moist, Spiced, and Swirled with Brown Sugar Goodness

Rich, tender, and full of comforting fall flavors, this Sweet Potato Honey Bun Cake with Pecans is like a cross between a classic honey bun and a spiced holiday loaf. Swirled with brown sugar and cinnamon, topped with toasted pecans, and finished with a warm vanilla glaze, it’s the kind of cake that tastes like a hug—and makes your kitchen smell amazing.

Whether you’re baking for a family brunch, holiday gathering, or just need a sweet treat with your afternoon coffee, this cake hits every note of indulgent, cozy perfection.

🌟 Why This Recipe Works

This cake isn't just flavorful—it's unforgettable. Here’s why:

Tender & Moist Texture
Sweet potatoes add incredible moisture and a naturally rich flavor to the crumb.

Cinnamon Swirl Magic
A luscious brown sugar-cinnamon swirl runs through the center like a honey bun.

Toasted Pecans for Crunch
Nutty, buttery pecans give just the right contrast to the soft cake.

Easy but Impressive
Starts with a boxed mix, but tastes completely homemade with a few simple upgrades.

Glazed to Perfection
A vanilla glaze seeps into the cake, adding sweetness and shine.

🛒 Ingredients You’ll Need

For the Cake

  • 1 box yellow cake mix – Your shortcut to fluff and structure

  • 1 cup mashed sweet potatoes – Cooked and cooled

  • ¾ cup sour cream – Adds richness and moisture

  • ½ cup vegetable oil – Keeps the crumb soft

  • 4 large eggs – Provide structure and richness

  • ½ cup granulated sugar – Boosts sweetness

  • 1 tsp vanilla extract – For warm, aromatic flavor

  • 1 tsp ground cinnamon – Enhances the spice profile

  • ½ tsp ground nutmeg – Adds warmth

  • ¼ tsp salt

Cinnamon Sugar Swirl

  • ½ cup brown sugar – Packed

  • 2 tsp ground cinnamon

Pecan Topping

  • ¾ cup chopped pecans – Lightly toasted

Vanilla Glaze

  • 1 cup powdered sugar

  • 2–3 tbsp milk or cream

  • ½ tsp vanilla extract

💡 Pro Tip: Roast your pecans for 5–7 minutes at 350°F before adding for extra depth and crunch.

🔪 Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper for easy removal.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine cake mix, mashed sweet potatoes, sour cream, oil, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and fully combined—about 2 minutes.

Step 3: Layer and Swirl

Pour half the batter into the prepared pan. Sprinkle the cinnamon brown sugar swirl evenly across the batter. Top with the remaining batter and use a knife to gently swirl through for a marbled effect.

Step 4: Add Pecans

Sprinkle chopped pecans evenly across the top of the batter.

Step 5: Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Make the Glaze

While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable.

Step 7: Glaze the Cake

Drizzle the glaze over the slightly warm cake so it melts into the cracks. Let the cake cool fully before slicing.

🔄 Variations to Try

Want to switch it up? Here are a few delicious ways:

  • Add Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese and swirl it in with the batter.

  • Make It a Bundt: Bake in a greased bundt pan and increase bake time to 50–60 minutes.

  • Extra Spice: Add ginger and cloves for more of a chai-spice twist.

  • Maple Glaze: Swap vanilla for maple extract and use maple syrup in the glaze.

  • Add Raisins or Cranberries: For chewy, tart contrast.

🍽️ Serving Ideas

Best With:

  • A mug of hot coffee or spiced chai

  • Vanilla bean ice cream

  • A scoop of whipped cream and a drizzle of honey

Presentation Tips:

  • Dust with cinnamon before glazing for a bakery-style finish

  • Top with a few extra chopped toasted pecans for texture

  • Serve warm or at room temp—delicious either way!

📦 Make Ahead + Storage Tips

Make Ahead

This cake stays moist for days and is even better the next day!

Storing Leftovers

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing

Wrap tightly in plastic wrap and foil. Freeze whole or in slices for up to 3 months. Thaw at room temperature and reheat gently if desired.

❓ Frequently Asked Questions

Can I use canned sweet potatoes?
Yes! Just make sure they’re plain (not in syrup) and mashed well.

Can I skip the nuts?
Absolutely. The cake will still be rich and flavorful without them.

What’s the best way to mash sweet potatoes?
Bake or boil, then mash with a fork or potato masher until smooth.

Can I double the glaze?
Yes—especially if you want a thicker topping or extra sweetness.

Is this cake good for breakfast?
Yes! It’s just sweet enough to feel indulgent, but still wholesome with the sweet potatoes.

🍠 Final Thoughts

This Sweet Potato Honey Bun Cake with Pecans is pure cozy indulgence—a perfect fusion of Southern comfort and spiced dessert elegance. The moist cake, the ribbon of cinnamon, the crunch of pecans, and that drippy vanilla glaze come together to create something truly special. Bake it once, and it’ll become a year-round favorite—no holiday required.