Sweet Potato Honeybun Cake with a Creamy Glaze – A Cozy Fall Favorite

Thank you so much for stopping by today—I can’t wait to share this recipe with you! If you’ve been craving a dessert that wraps you up in a warm hug, this Sweet Potato Honeybun Cake is just the thing. Moist, spiced cake swirled with cinnamon sugar and drizzled with a luscious creamy glaze, it’s the kind of fall treat you’ll want to bake again and again.

This cake brings together the comfort of a Southern classic with the sweetness of baked holiday memories. If you’re new here, don’t forget to subscribe to my email list so you never miss a recipe like this—straight from my kitchen to yours!

Overview of Recipe Content

What it is:
This recipe is a fun twist on the old-fashioned Honeybun Cake, with mashed sweet potatoes folded into the batter for extra moisture, flavor, and nutrition. Perfect for cozy gatherings, holiday tables, or just a weekend baking project.

Why you’ll love it:

• Ultra-moist thanks to the sweet potatoes and sour cream.
• Swirled with brown sugar + cinnamon for irresistible layers.
• Easy enough for beginner bakers but impressive enough for special occasions.

What it tastes like:
Tender, lightly spiced cake that melts in your mouth, with ribbons of cinnamon sugar and a sweet glaze that soaks into every bite. Think cinnamon roll meets pound cake—with a little autumn magic.

Health benefits / seasonal relevance:
Sweet potatoes bring a dose of fiber, Vitamin A, and natural sweetness—making this a slightly better-for-you indulgence. Plus, fall is prime time for sweet potatoes, so this dessert tastes like the season itself.

Ingredients You’ll Need:

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• 1 box yellow cake mix
• 1 cup mashed sweet potatoes (cooked & peeled)
• ¾ cup vegetable oil
• 4 large eggs
• 1 cup sour cream
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar
• 2–3 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract

Tools Needed:

• Electric mixer or whisk
• Mixing bowls
• 9×13 baking dish
• Wooden skewer or butter knife (for swirling)

Substitutions & Additions:

• Swap sour cream for Greek yogurt for a tangier flavor.
• Add a handful of chopped pecans or walnuts for crunch.
• Try a cream cheese glaze instead of the simple sweet glaze.

How to Make Sweet Potato Honeybun Cake

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1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the cake batter. In a large bowl, combine cake mix, mashed sweet potatoes, oil, eggs, and sour cream. Beat until smooth and creamy.
3. Prepare the cinnamon swirl. In a small bowl, stir together brown sugar and cinnamon.
4. Layer the batter. Pour half of the cake batter into the prepared pan. Sprinkle with half of the cinnamon sugar. Add remaining batter and finish with remaining cinnamon sugar.
5. Swirl it. Use a butter knife to gently swirl the cinnamon sugar into the batter. Don’t overmix—you want those ribbons!
6. Bake. Place in oven for 35–40 minutes, or until a toothpick comes out clean.
7. Glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.

Your kitchen will smell like heaven while this bakes—and trust me, waiting for it to cool is the hardest part!

What to Serve with Sweet Potato Honeybun Cake

• A warm mug of spiced chai latte or hot apple cider.
• A scoop of vanilla bean ice cream for contrast.
• Fresh whipped cream with a sprinkle of nutmeg.

Tips for Making It Perfect

• Don’t over-swirl—leave visible ribbons of cinnamon sugar.
• Make sure your sweet potatoes are smooth (no lumps!).
• For a thicker glaze, use less milk. For a drizzle glaze, add more.
• This cake tastes even better the next day as the flavors meld together.

Storage Instructions

• Store leftovers in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days.
• Freeze (unglazed) for up to 2 months. Thaw at room temp, then glaze before serving.

General Information

This cake is inspired by the Southern “Honeybun Cake,” a beloved bake-sale favorite. By adding sweet potatoes, we’re giving it a fall twist that makes it richer and more seasonal. It’s a wonderful addition to Thanksgiving, Friendsgiving, or just a cozy Sunday dinner.

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Frequently Asked Questions

1. Can I use canned sweet potatoes?
Yes! Just drain and mash well before adding.

2. Can I make this without cake mix?
Absolutely—use your favorite yellow cake recipe as the base.

3. Can I double the recipe?
Yes, bake in two 9×13 pans or one half-sheet pan.

4. What if I don’t have sour cream?
Greek yogurt or buttermilk are great swaps.

5. Does the glaze harden?
Yes, it sets into a sweet, slightly crisp layer.

Conclusion

There you have it—a fall dessert that’s as nostalgic as it is delicious. This Sweet Potato Honeybun Cake with Creamy Glaze will quickly become one of your go-to bakes when the weather cools down.

If you loved this, you might also enjoy:

• Easy Sweet Potato Pie

Happy baking, friends—and don’t forget to share your photos with me on Pinterest or tag me on Instagram!

Interactive Elements

I’d love to hear how this cake turned out for you! Leave a comment below, give it a star rating, or share your photos on Pinterest @poulefrecipe.

Nutritional Information (approx. per serving, 12 slices)

Calories	Carbs	Protein	Fat	Sugar	Fiber
340	45g	4g	16g	29g	2g

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