Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake Recipe

★★★★★

4.6 from 607 reviews
  • Author: Aiden
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

This Melt-In-Ya-Mouth Sweet Potato Honey Bun Cake is a moist, flavorful dessert perfect for autumn or any cozy occasion. Using a simple yellow cake mix enhanced with sweet potato puree and warm spices, this cake is layered with a brown sugar cinnamon filling and topped with a smooth vanilla glaze, creating a delightful treat that feels homemade yet comes together easily.

Ingredients

Scale

Cake Batter

  • 1 (15.25-ounce) box yellow cake mix (Duncan Hines recommended)
  • 1 cup whole milk
  • ½ cup sweet potato puree
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract

Brown Sugar Filling

  • 1 cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Icing

  • 1 ½ cups powdered sugar, sifted if lumpy
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake later. Set aside.
  2. Make the cake batter: In a large mixing bowl, whisk together the yellow cake mix, whole milk, sweet potato puree, eggs, vegetable oil, and vanilla extract until the batter is smooth and well combined. Set this mixture aside.
  3. Prepare the brown sugar filling: In a medium bowl, combine packed dark brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Use your hand or a spoon to stir until all the spices are evenly mixed with the sugar.
  4. Assemble the cake layers: Pour half of the prepared cake batter into the lined baking pan, spreading it evenly to the edges. Sprinkle the brown sugar filling evenly over the batter. Carefully pour the remaining cake batter on top, spreading gently but it’s fine if some filling remains visible.
  5. Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  6. Make the icing: While the cake bakes, combine sifted powdered sugar, whole milk, and vanilla extract in a medium bowl. Whisk until the icing is silky smooth and lump-free.
  7. Cool and ice the cake: Once baked, allow the cake to cool in the pan for 15 minutes. Then transfer it carefully to a cooling rack to cool further. Pour the prepared icing evenly over the cake and use the back of a spoon to smooth it out. Let the icing set for 10-15 minutes before slicing.
  8. Serve: Slice the cake into 12 wedges and enjoy the sweet, tender, spiced treat perfect for dessert or a comforting snack.

Notes

  • Using parchment paper ensures the cake releases easily from the pan without sticking.
  • Make sure the sweet potato puree is smooth for best batter consistency.
  • The brown sugar filling adds a delightful cinnamon-spiced layer that complements the sweet potato flavor.
  • Let the icing set before slicing to prevent it from sliding off.
  • This cake stores well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: sweet potato cake, honey bun cake, autumn dessert, cinnamon sugar cake, moist cake, yellow cake mix dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastyplatesspot.com/melt-in-ya-mouth-sweet-potato-honey-bun-cake-recipe/