Sweet Potato Honey Bun Cake – 7 Irresistible Reasons You’ll Crave This Cozy Dessert

Thank you so much for stopping by—I’m thrilled to share this Sweet Potato Honey Bun Cake with Pecans recipe with you. After trying it, you’re going to be obsessed—it’s a next‑level twist on classic sweet potato cake that feels like a warm hug from your nonna! If you love comforting desserts, subscribe below so you never miss a recipe by email 💌.

Overview of Recipe Content

What is this recipe?
This is a moist, flavorful cake that swaps out traditional fruit or pumpkin and uses mashed sweet potatoes, warmly spiced and swirled with gooey honey-like sweetness, all crowned with crunchy pecans.

Why you’ll love it:
It’s bake-sale simple, packed with cozy fall flavors, and perfect for brunch, dessert, or an afternoon pick-me-up. Think carrot cake vibes—but on flavorful steroids!

Tasting notes:
Tender crumb, cinnamon and nutmeg aromas, luscious sweetness from honey and sugars, with pecans delivering a nutty crunch. The vanilla rounds it off with sophistication.

Health edge & seasonality:
While indulgent, sweet potatoes bring fiber, vitamins A and C, and boosted nutrients. Ideal for autumn, holidays, or anytime you crave a feel-good treat.

Ingredients

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• 1 cup mashed sweet potatoes (~2 medium sweet potatoes)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup chopped pecans

(Don’t forget the glaze and additional pecans!)

Tools Needed

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Saucepan (for glaze)

Suggested Substitutions & Additions

• Swap half white sugar for coconut sugar.
• Use melted butter or olive oil instead of vegetable oil.
• Add a handful of raisins or dried cranberries.
• For extra warmth, sprinkle ground cloves or allspice.

How to Make Sweet Potato Honey Bun Cake with Pecans

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1. Prep the sweet potatoes. Peel, chop, boil until tender. Mash to yield 1 cup.
2. Preheat oven to 350 °F (175 °C). Grease a 9×13 pan.
3. Mix wet ingredients. In a large bowl, whisk mashed sweet potatoes, both sugars, vegetable oil, eggs, and vanilla until smooth.
4. Combine dry ingredients. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a separate bowl.
5. Blend together. Slowly add dry mix into wet, folding gently until combined. Stir in chopped pecans.
6. Swirl magic. Pour half of the batter into pan. Drizzle ½ cup honey. Top with remaining batter. Drizzle another ½ cup honey. Use a knife to swirl honey through batter. Sprinkle a few chopped pecans.
7. Bake. 35–45 minutes, or until toothpick inserted into center comes out clean. If top browns too quickly, tent with foil in final minutes.
8. Cool. Let cake cool in pan for 10 minutes before glazing.

Glaze (finishing touch)

• Ingredients (combine and whisk until smooth):
  • 1 cup powdered sugar
  • 2–3 tbsp milk (or cream)
  • 1 tsp vanilla
  • pinch of salt
• Drizzle warm glaze over slightly cooled cake. Let set before cutting.

What to Serve with Sweet Potato Honey Bun Cake with Pecans

• A dollop of whipped cream or vanilla ice cream
• Warm with a side of maple bourbon whipped cream
• Pair with strong coffee, chai tea, or spiced apple cider
• Add fresh berries or pomegranate seeds to brighten the plate

Tips for Making It Perfect

• Use room-temperature eggs for better texture.
• Ensure sweet potatoes are fully mashed for smooth batter.
• Swirl carefully—don’t overmix or the cake will be dense.
• Test doneness early; oven temps vary.
• Want to prep early? Make the batter the night before, keep it covered, then bake in the morning.

Storage Instructions

• Room temp (covered): 3–4 days
• Refrigerator (airtight): up to 7 days
• Freeze: Cool completely, wrap in foil, freeze up to 3 months. Thaw overnight and glaze again.

To reheat, microwave individual slices for ~15 seconds or warm in a 300 °F oven for 5 minutes.

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General Information

Sweet potatoes are a staple in American fall and holiday cooking, deeply rooted in Southern cuisine. This cake riffs on the “honey bun” concept—soft, sweet, swirled pastries—transforming it into a heartier, nostalgic cake with textural contrast from pecans.

Frequently Asked Questions

How do I cook the sweet potatoes quickly?
Microwave peeled chunks in a covered dish with a splash of water for 8–10 minutes, stirring halfway.

Can I make it gluten-free?
Yes! Substitute gluten-free all-purpose flour 1:1. Texture is very similar.

Can I omit nuts?
Absolutely—just skip pecans or replace with toasty pumpkin seeds for crunch.

Do I need to peel sweet potatoes?
I recommend it for smooth batter, but mashed skins are fine if well blended.

Why swirl honey instead of mixing all in at once?
Batching creates pocketed gooey texture and visual swirl—makes each bite exciting!

Can I make muffins instead?
Yes! Bake at 350 °F for ~20 minutes or until toothpick is clean.

Interactive Elements

I’d love to hear from you—drop a comment below or leave a star review! Did you swirl in extra honey? Snap a pic and share on Pinterest, and tag me at @poulefrecipe 📌—I adore seeing your creations!

Nutritional Information

Per slice (based on 12 servings):

Nutrient	Amount
Calories	~360 kcal
Carbohydrates	~45 g
Sugar	~30 g
Fat	~18 g
Saturated Fat	~3 g
Protein	~4 g
Fiber	~2 g

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Suggested Similar Recipes

Check out these delicious, comforting wonders next:

• Creamy Sweet Potato Soup – A cozy, velvety sip with warming spices.
• Caramel Apple Dump Cake – This fridge-to-plate dessert is pure happiness.
• Brown Butter Pumpkin Blondies – A fall blondie upgrade with nutty richness.
• Maple Pecan Pull‑Apart Bread – Bakery vibes in your home!
• Cinnamon Streusel Banana Bread – Classic comfort meets a crumbly topping.

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