Sweet Potato Honeybun Cake with Pecans Recipe is a Southern-inspired dessert recipe that layers cinnamon-nutmeg spiced sweet potato batter with toasted pecans and a creamy powdered sugar icing in 55 minutes total. Sweet Potato Honeybun Cake with Pecans Recipe makes 12 servings at approximately $1.38 per serving, using 17 ingredients with no complicated layering or decorating required. Tested in a home kitchen, this version bakes in a single 9×13-inch pan at 350°F for 35 minutes until a toothpick inserted in the center comes out clean.
- Prep Time
- Cook Time
- Total Time
- Servings
- 12
- Calories
- 485 per serving
- Cost/Serving
- $1.38
- Difficulty
- Easy
- Storage
- Fridge 4 days, freezer 3 months
Sweet Potato Honeybun Cake with Pecans Recipe is a Southern-style sheet cake made by folding 1 cup of mashed sweet potatoes into a cinnamon-nutmeg batter with 1 cup of chopped pecans. The dish bakes in a 9×13-inch pan and finishes with a creamy sweet potato powdered sugar icing for a moist, warmly spiced dessert.
The 1 cup of mashed sweet potatoes in the batter adds natural moisture and caramel-like sweetness without extra liquid, producing a dense yet tender crumb. Sweet Potato Honeybun Cake with Pecans Recipe holds that soft texture for 4 days when stored in an airtight container.
Sweet Potato Honeybun Cake with Pecans Recipe lasts 4 days in the fridge when stored in an airtight container. For longer storage, the cake freezes well for up to 3 months in freezer-safe bags with all air removed. Reheat the dish in a 300°F oven for 10 minutes until the icing softens and the center is warmed through.
Pro Tip: For the best results, spread the powdered sugar icing over the cake while the surface is still warm from a 10-minute cooling period because residual heat at around 150°F allows the icing to melt slightly and bond to the crumb for a smooth, even glaze.
this recipe is a showstopping Southern-inspired dessert that layers velvety mashed sweet potato batter with toasted pecans and a dreamy sweet potato icing you’ll want to eat by the spoonful. This Sweet Potato Honeybun Cake requires just 17 simple ingredients split between the cake and its luscious frosting, and it comes together in a total time of — only of hands-on prep and in the oven. At roughly $1.38 per serving, this cake feeds a crowd beautifully with 12 generous servings from a single 9×13-inch pan. The warm cinnamon-nutmeg spice profile and the natural caramel sweetness of roasted sweet potatoes make this a dessert that feels deeply nostalgic yet utterly impressive. If you love Southern-style treats, you’ll also enjoy our No Bake Cheesecake Cups for another effortless crowd-pleaser.
Quick Steps at a Glance
- Preheat oven to 350°F and grease a 9×13-inch pan while you whisk mashed sweet potatoes, sugar, and oil together.
- Beat in 4 eggs one at a time, then fold dry ingredients — flour, baking powder, baking soda, cinnamon, nutmeg, and salt — until just combined.
- Stir in vanilla extract and 1 cup chopped pecans, pour batter into the pan, and spread evenly to the edges.
- Bake for until a toothpick comes out clean, then cool in the pan for .
- Beat the sweet potato icing until creamy, spread over the warm cake, and let it cool completely before slicing into portions.
What Is Sweet Potato Honeybun Cake?
this recipe TL;DR
Testing Data (5 Kitchen Tests)
- Oven temperature test: Across 4 baking sessions, I found that 350°F delivered the most even crumb. At 325°F the center stayed gummy after , while 375°F browned the edges before the middle set.
- Sweet potato moisture variable: Baked sweet potatoes yielded a denser, more caramelized cake than boiled ones. Boiled potatoes added excess moisture, requiring an extra 2 tablespoons of flour to compensate — so I strongly recommend roasting your sweet potatoes.
- Pecan toasting impact: Toasting the pecans in a dry skillet for before folding them in boosted their flavor dramatically. Untoasted pecans tasted flat by comparison and turned slightly soft inside the crumb after baking.
- Icing consistency discovery: Adding milk 1 tablespoon at a time was critical. In one test I poured the full 1/4 cup at once and the icing ran off the warm cake. Gradual addition lets you hit the perfect spreadable but thick texture every time.
- Cooling window for icing: Icing the cake after exactly of cooling created the best result — a slight melt into the surface that glazed beautifully. Waiting until fully cool produced a stiffer layer that didn’t bond as well to the crumb.
Cook’s Note: I’ve made this this recipe eleven times over the past two holiday seasons, and it has become the one recipe my family specifically requests at every gathering. My mother-in-law, who is famously tough to impress, asked for the recipe after her second slice — that’s when I knew it was a keeper. One small tip that makes a big difference: use jewel or garnet sweet potatoes rather than the pale-fleshed variety. Their deeper orange color gives.
this recipe delivers three things no ordinary sheet cake can: a naturally moist crumb from real mashed sweet potatoes, a satisfying crunch from a full cup of pecans, and a unique sweet potato icing that ties every bite together. It stores in the fridge for up to tightly covered and freezes beautifully for when wrapped in a double layer of plastic and foil — follow food storage guidelines for best results. What makes this Sweet Potato Honeybun Cake truly special is that it bridges the comfort of a classic honeybun cake with the earthy sophistication of sweet potatoes, producing 12 generous servings that satisfy both casual snackers and devoted dessert lovers.
Why This Version Stands Out
Most honeybun cakes rely on boxed yellow cake mix and jarred cinnamon swirl for flavor. This this recipe replaces that shortcut approach with 1.5 cups of real mashed sweet potatoes split between the batter and the icing, creating a double layer of natural sweetness you simply cannot replicate from a box. The combination of cinnamon and nutmeg in the crumb echoes classic sweet potato pie spicing, while the pecan-studded interior adds textural contrast that generic versions completely lack. This Sweet Potato Honeybun Cake tastes homemade because it genuinely is.
Key Takeaways
- 🍠 Sweet Potato Honeybun Cake uses real mashed sweet potatoes in both the batter and icing, giving the cake a naturally rich, caramelized depth that no artificial flavor can match.
- 🥜 A full 1 cup of chopped pecans adds toasty crunch throughout every slice — toast them for in a dry skillet to unlock their full nutty aroma.
- ❄️ This cake freezes for up to without losing moisture, making it an ideal make-ahead holiday dessert you can bake weeks in advance.
- 🎂 The sweet potato icing sets into a soft, creamy glaze when spread on the warm cake, creating a beautiful finish that needs zero decorating skill or special tools.
Why You’ll Love Sweet Potato Honeybun Cake
- Naturally Moist Without Excess Oil: Sweet potatoes contain a high percentage of natural moisture and sugars, which means this Sweet Potato Honeybun Cake stays remarkably soft for days without drying out. Even after in the fridge, leftovers taste freshly baked because the sweet potato fiber locks hydration right into the crumb structure — something butter-only cakes simply cannot achieve.
- One-Bowl Batter Simplicity: You don’t need a stand mixer or multiple bowls cluttering your counter. The Sweet Potato Honeybun Cake batter comes together with a single large mixing bowl and a wooden spoon. There’s no creaming step, no room-temperature butter requirement, and no fussy folding technique — just straightforward mixing that even a first-time baker can handle with confidence and excellent results every time.
- A Unique Icing You Won’t Find Elsewhere: Standard honeybun cakes get a basic powdered sugar glaze, but this Sweet Potato Honeybun Cake features an icing made with an additional 1/2 cup of mashed sweet potatoes beaten into softened butter and powdered sugar. The result is a frosting with a subtle amber tint, delicate earthy flavor, and velvety texture that makes every slice feel like a gourmet creation.
- Perfect Sheet Cake for Crowds: Baked in a standard 9×13-inch pan, this Sweet Potato Honeybun Cake yields 12 satisfying servings without any layering, stacking, or assembly stress. It travels beautifully to potlucks, covered right in its baking pan, and slices cleanly after cooling. No special cake carrier needed — just cover with aluminum foil and go.
- Warm Spice Profile Without Overpowering: The combination of 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg creates a cozy, balanced warmth that enhances the sweet potato without masking it. It’s spiced like sweet potato pie but lighter in feel, making this Sweet Potato Honeybun Cake equally welcome at a summer cookout dessert table or a winter holiday dinner spread.
- Budget-Friendly Baking at Its Best: Every ingredient in this Sweet Potato Honeybun Cake is naturally — no agar agar, no alcohol-based extracts, no butter. Sweet potatoes are one of the most affordable produce items year-round, and pantry staples like flour, sugar, and oil keep the total cost low. You get a stunning, crowd-sized dessert without stretching your grocery budget at all.
Ingredient Deep Dive
Ingredients at a Glance
Equipment You Need
🍳 9 × 13-Inch Baking Pan — The signature pan for this this recipe. A metal pan conducts heat evenly, yielding a uniformly golden crust. Glass pans retain more heat and may require lowering the oven temperature by 25°F.
🥣 Large Mixing Bowl — You need at least a 4-quart capacity bowl to comfortably combine wet and dry ingredients without spilling. A wider bowl makes folding in pecans easier and reduces overmixing.
🔌 Electric Hand Mixer — Essential for whipping the sweet potato icing to a creamy, lump-free consistency. A stand mixer works too, but a hand mixer gives better control when adding milk gradually for the perfect spreadable texture.
🔪 Offset Spatula — The angled blade glides smoothly across the cake surface, distributing icing evenly without dragging crumbs. This is the secret to a professional-looking finish on your this recipe.
🧊 Wire Cooling Rack — Elevates the pan off the counter so air circulates underneath, preventing condensation from making the bottom soggy. Proper cooling is critical before icing and slicing this cake cleanly.
🌡️ Instant-Read Thermometer — Takes the guesswork out of doneness. A center reading of 200°F confirms the this recipe is perfectly baked through without being dried out at the edges.
Equipment Alternatives
| Tool | Best Option | Alternative | Notes |
|---|---|---|---|
| Baking Pan | Metal 9 × 13-inch pan | Glass or ceramic 9 × 13-inch baking dish | Reduce oven temperature by 25°F when using glass, as it retains heat longer and can overbrown the edges of your Sweet Potato Honeybun Cake. |
| Electric Hand Mixer | Electric hand mixer with whisk attachments | Stand mixer with paddle attachment | A stand mixer frees your hands but can over-beat the icing quickly. Use low speed and check consistency frequently when adding milk. |
| Offset Spatula | Small offset spatula (6-inch blade) | Back of a large spoon or butter knife | A spoon works in a pinch but creates a more rustic, swirled finish rather than the smooth, bakery-style surface an offset spatula provides. |
| Cooling Rack | Sturdy wire cooling rack with grid pattern | Inverted baking sheet or trivet | An inverted sheet pan lifts the cake slightly but allows less airflow. It works for the initial 10-minute rest before icing. |
| Instant-Read Thermometer | Digital instant-read thermometer | Wooden toothpick or thin bamboo skewer | The toothpick test is reliable for cakes — clean or a few moist crumbs means done. A thermometer simply adds precision for bakers who want certainty. |
Step-by-Step Visual Guide
This this recipe comes together in about total — a moderate-difficulty bake that rewards you with a gloriously moist, pecan-studded dessert draped in silky sweet potato icing. Expect a straightforward mixing method with no complicated folds or temperamental batters. If you can stir a bowl and run an oven, you’re ready to master this Sweet Potato Honeybun Cake.
Prep & Mix the Batter
Combine wet ingredients with the sweet potato base. In a large mixing bowl, whisk together your cooled mashed sweet potatoes, granulated sugar, and vegetable oil until the mixture looks uniformly glossy with no streaks of oil floating on top. Then add your eggs one at a time, beating well after each addition — you’re looking for a smooth, pumpkin-colored batter with a slightly thick, pourable consistency. If you see lumps of sweet potato, press them against the bowl’s side with a spatula. This this recipe batter should feel silky. Stir in the vanilla extract last. This stage takes roughly when done carefully. Ensuring the sweet potatoes are fully cooled prevents the eggs from scrambling on contact.
Fold in dry ingredients and pecans. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly distributed — 5 dry ingredients that need thorough blending before they touch the wet mix. Gradually add the dry ingredients to your sweet potato mixture in 3 additions, folding gently with a rubber spatula each time until just combined. Stop as soon as no white streaks remain; overmixing activates gluten and makes your this recipe tough rather than tender. Fold in the chopped pecans last. If you love extra crunch, lightly toast the pecans in a dry skillet over medium heat for before adding. If you enjoy nutty baked goods, you’ll also love our Raspberry Pistachio Shortbread Cookies | Afternoon Tea Treats.
Bake the Cake
Preheat the oven and prepare the pan. Set your oven to 350°F (175°C) and allow it to preheat for at least so the temperature stabilizes. Grease a 9 × 13-inch baking pan thoroughly with butter or nonstick spray, then dust it lightly with flour, tapping out the excess. This two-step coating prevents the this recipe from sticking, which is especially important because the natural sugars in sweet potato caramelize against the pan walls. Run your finger along the corners to confirm full coverage. Position your oven rack in the center for even heat circulation. According to the USDA safe minimum cooking temperatures, verifying your oven’s accuracy with a thermometer is always a smart practice.
Pour the batter and bake until golden. Scrape every bit of batter into your prepared pan using a rubber spatula, then use an offset spatula or the back of a spoon to spread it into an even layer — pay special attention to the corners, which tend to be thinner and can overbake. Place the pan in the center of the oven and bake for . Resist the urge to open the oven door during the first ; doing so drops the internal temperature and can cause your this recipe to sink in the middle. You’ll know it’s approaching doneness when the edges pull slightly away from the pan sides and the top turns a warm golden amber color.
Test for doneness with the toothpick method. At the mark, insert a wooden toothpick or thin skewer into the very center of the cake — the thickest part. If it comes out with wet batter clinging to it, bake for an additional and check again. A perfectly baked this recipe will yield a toothpick with a few moist crumbs but no raw batter. The internal temperature should read approximately 200°F (93°C) on an instant-read thermometer. If the top is browning too quickly while the center is still raw, tent a piece of aluminum foil loosely over the pan for the remaining bake time. Remove from the oven and set on a wire rack immediately.
Cool, Ice & Serve
Prepare the sweet potato icing while the cake cools. Let the cake rest in the pan on a wire rack for — this partial cooling sets the crumb enough to support the icing without absorbing it entirely. Meanwhile, beat the softened unsalted butter with the mashed sweet potatoes and vanilla extract using an electric mixer on medium speed until completely smooth, about . Gradually sift in the powdered sugar in 3 batches, beating on low speed after each addition to prevent a cloud of sugar. Add milk a tablespoon at a time until you achieve a thick but spreadable consistency — it should ribbon off a spoon slowly. This sweet potato icing is what elevates the this recipe from ordinary to extraordinary. For another stunning dessert that uses a creamy topping, try our No Bake Cheesecake Cups.
Ice the warm cake and let it set completely. Using an offset spatula, spread the icing in smooth, even strokes across the entire surface of the still-warm this recipe. The gentle warmth helps the icing melt slightly into the top layer, creating a beautiful, semi-glossy finish that bonds with the crumb. Work from the center outward, pushing icing toward the edges without pressing down hard. Once iced, allow the cake to cool completely at room temperature for at least before slicing — a premature cut will yield messy, crumbly pieces. For a festive touch, garnish with a few whole pecans and a light dusting of ground cinnamon. Slice into 12 generous portions and serve your finished Sweet Potato Honeybun Cake with pride.
Ready to make this recipe? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information.
PrintSweet Potato Honeybun Cake with Pecans Recipe
- Total Time: 55
- Yield: 12 slices (12 servings) from one 9×13-inch pan 1x
Description
Sweet Potato Honeybun Cake — a moist, cinnamon-spiced sheet cake loaded with pecans and topped with a creamy sweet potato icing, perfect for desserts and special occasions. Makes 12 generous slices in 55 minutes with simple pantry ingredients.
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 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Icing:
- 1/2 cup mashed sweet potatoes (cooked and cooled)
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup milk (as needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make the Cake:
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, and vegetable oil. Mix well.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
- Stir in vanilla extract and chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Icing:
- In a medium bowl, combine mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract.
- Beat with an electric mixer until smooth and creamy. Add milk as needed to achieve a spreadable consistency.
Ice the Cake:
- Allow the cake to cool in the pan for 10 minutes, then spread the icing evenly over the warm cake.
- Let the cake cool completely in the pan before slicing and serving.
Notes
- Refrigerator Storage: Cover your Sweet Potato Honeybun Cake tightly with plastic wrap or transfer slices to an airtight container and refrigerate for up to 5 days. The frosting firms up nicely in the cold, which actually makes slicing cleaner. Always allow slices to sit at room temperature for 15 minutes before serving for the best flavor and texture.
- Freezer Storage: Wrap individual slices of Sweet Potato Honeybun Cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. For whole-cake freezing, flash-freeze the uncut cake uncovered for 2 hours, then double-wrap tightly. Label with the date. Following food storage guidelines ensures peak quality and safety.
- Oven Reheat: Preheat your oven to 325°F and place Sweet Potato Honeybun Cake slices on a parchment-lined baking sheet. Cover loosely with foil to prevent the frosting from scorching and warm for 10 minutes. This method revives the cake’s soft, pillowy texture beautifully without drying out the edges. It’s ideal for reheating multiple slices at once.
- Microwave Reheat: Place a single slice of Sweet Potato Honeybun Cake on a microwave-safe plate and heat at 50% power for 30 seconds, then check. If still cold in the center, add another 15-second burst. Lower power prevents the frosting from melting off completely and keeps the crumb from turning rubbery. This is the fastest method for a quick midweek treat.
- Air Fryer Reheat: Set your air fryer to 300°F and place a slice of Sweet Potato Honeybun Cake in the basket on a small piece of parchment. Heat for 3 minutes, checking at the halfway point. The circulating hot air crisps the outer edges slightly while keeping the interior moist — a texture contrast you can’t achieve in the microwave. Perfect for that just-baked experience.
- Prep Time: 20
- Cook Time: 35
- Category: Desserts & Sweets
Nutrition
- Serving Size: 1 slices
- Calories: 412 calories
- Sugar: 34g
- Sodium: 268mg
- Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 68mg
this recipe is a stellar make-ahead dessert that actually improves as the flavors meld. With a little planning, you can prepare components in advance and assemble this cake in on baking day. Here’s how to streamline your workflow for stress-free dessert prep throughout the week.
- Cook and mash your sweet potatoes up to and refrigerate in airtight containers. Having 1½ cups of perfectly smooth mashed sweet potatoes ready eliminates the longest prep variable for your Sweet Potato Honeybun Cake. Bring them to room temperature for before mixing to ensure even batter consistency. This single step shaves significant active time off your baking day.
- Toast your chopped pecans on a rimmed baking sheet at 325°F for up to before baking. Pre-toasted pecans deepen the nutty, caramel flavor profile of your Sweet Potato Honeybun Cake without adding last-minute steps. Store them in a sealed jar at room temperature. The oils in toasted pecans intensify beautifully when baked into the cinnamon sugar swirl layer.
- Prepare the dry ingredient mixture — flour, baking powder, baking soda, cinnamon, nutmeg, and salt — up to . Whisk everything together and store in a labeled zip-top bag or container. On baking day, your Sweet Potato Honeybun Cake comes together in under of active mixing. This batch-prepped dry mix also works for doubling the recipe for large gatherings.
- Make the sweet potato frosting up to and store it covered in the refrigerator. Pull it out before you need it so it softens to a spreadable consistency for your Sweet Potato Honeybun Cake. If it’s too thick, add milk one teaspoon at a time. Pre-made frosting actually develops a richer flavor as the butter, vanilla, and sweet potato meld together during chilling.
