Sweet Potato Honey Bun Cake (Easy Cake Mix Recipe)

This sweet potato honey bun cake combines two of my favorite fall desserts into one incredibly moist, delicious cake! It's made with yellow cake mix, mashed sweet potatoes, and a cinnamon brown sugar pecan filling, then finished with a sweet vanilla glaze. It's surprisingly easy to make and perfect for Thanksgiving, holiday gatherings, or anytime you're craving a homemade fall dessert.

Why You’ll Love This Sweet Potato Honey Bun Cake

I love finding ways to make homemade desserts easier by using boxed cake mix. I've done it with my yellow cake with chocolate frosting and pecan pie dump cake, so I took some inspiration from those recipes to create this sweet potato honey bun cake. I use Betty Crocker Super Moist yellow cake mix as the base, then add mashed sweet potatoes and sour cream to make it extra soft, moist, and flavorful.

The cinnamon brown sugar filling is my favorite part. It's layered right in the middle of the cake with chopped pecans and a little nutmeg, so you get that classic honey bun flavor in every slice. Then the sweet vanilla glaze on top finishes it off perfectly.

I also love how easy this cake is to put together. It's simple to make whenever a craving hits, but it's also a great dessert for Thanksgiving or Christmas. If you're looking for something different from the usual sweet potato pie, this is definitely worth trying!

Sweet Potato Honey Bun Cake Ingredients

For the cake:

• 1 box (13.25 oz.) yellow cake mix
• 1 cup sour cream
• ¾ cup vegetable oil
• 4 eggs
• 2 tsps. vanilla extract
• 1 cup cooked mashed sweet potatoes, cooled
• Orange food coloring, optional

For the brown sugar swirl:

• 1 cup light brown sugar
• 2 tsps. cinnamon
• ¼ tsp. nutmeg
• ¼ cup chopped pecans

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsps. milk
• 1 tsp. vanilla extract

Ingredient Notes 

• Yellow cake mix. I used a 13.25-ounce box of Betty Crocker Super Moist Yellow Cake Mix. This makes the recipe incredibly easy while giving the cake a soft, fluffy texture. You don't need the ingredients listed on the cake mix box, just the mix itself.
• Mashed sweet potatoes. Use cooked, mashed sweet potatoes that have completely cooled. I recommend mashing them until smooth so they blend evenly into the cake batter. My sweet potato puree works great. You can also use plain canned sweet potato puree, but avoid sweet potato pie filling since it's already sweetened and spiced.
• Sour cream. I recommend full-fat sour cream for the richest flavor and moistest texture. Plain full-fat Greek yogurt can work as a substitute, although the texture may be slightly different.
• Vegetable oil. This helps keep the cake soft and moist. You can substitute canola oil or another neutral-flavored oil.
• Brown sugar, cinnamon, and nutmeg. These create the sweet, warmly spiced filling between the cake layers. I recommend light brown sugar, but dark brown sugar will also work and give the filling a stronger molasses flavor.
• Chopped pecans. These add a little crunch to the cinnamon sugar filling. You can substitute chopped walnuts or leave out the nuts entirely.
• Powdered sugar, milk, and vanilla. These three ingredients make the simple vanilla glaze. Start with 2 tablespoons of milk and add more as needed until the glaze is thin enough to drizzle over the cake.
• Orange food coloring. This is completely optional, but a few drops can give the cake a more vibrant sweet potato color. It won't affect the flavor.

How to Make Sweet Potato Honey Bun Cake

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter and set aside.

Step 2: Make the Sweet Potato Cake Batter

In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, vanilla extract, and cooked, cooled mashed sweet potatoes. Beat with an electric mixer on medium speed for about 1–2 minutes, until the batter is smooth and well combined. If you're using orange food coloring, add a few drops and mix until evenly incorporated.

Step 3: Prepare the Cinnamon Pecan Filling

In a separate small bowl, combine the light brown sugar, cinnamon, nutmeg, and chopped pecans. Stir until the spices and pecans are evenly distributed throughout the brown sugar.

Step 4: Layer the Cake

Spread half of the sweet potato cake batter evenly into the prepared baking dish. Sprinkle the cinnamon brown sugar mixture over the batter, covering it from edge to edge.

Spoon the remaining cake batter over the filling in small dollops, then gently spread it into an even layer using a spatula. Be careful not to disturb the cinnamon sugar layer underneath. There's no need to swirl the batter.

Step 5: Bake

Bake at 350°F, beginning to check for doneness after 25–30 minutes. The cake may need additional time, so continue baking until the top is golden, the center springs back lightly when touched, and a toothpick inserted into the cake portion near the center comes out clean or with a few moist crumbs.

Remove the cake from the oven and let it cool in the baking dish for about 5 minutes while you prepare the glaze.

Step 6: Make the Glaze

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Add the remaining tablespoon of milk, a little at a time, if needed to reach a pourable consistency.

Step 7: Glaze and Serve

Drizzle the vanilla glaze evenly over the warm cake, allowing it to spread across the top. Let the glaze set slightly before slicing the cake into squares. Serve warm or at room temperature and enjoy!

My Expert Tips for the Best Sweet Potato Honey Bun Cake

• Use smooth, cooled sweet potatoes. I recommend mashing the sweet potatoes until completely smooth before measuring. Large chunks won't blend evenly into the cake batter, and you want that soft, consistent texture throughout.
• Don't overmix the batter. Mix just until everything is combined and smooth. Overmixing can develop too much gluten and make the cake dense instead of soft and fluffy.
• Layer the filling carefully. I like adding the top half of the batter in small spoonfuls before gently spreading it out. This keeps the cinnamon brown sugar and pecan filling in the middle instead of mixing it into the batter.
• Check the center before removing the cake. Sweet potatoes add extra moisture, so baking times can vary. Look for a set center that springs back lightly and a toothpick that comes out without wet cake batter. A little melted brown sugar from the filling is fine.
• Glaze the cake while it's still warm. I let mine cool for about 5 minutes before drizzling on the vanilla glaze. The warmth helps the glaze spread over the top and soak in slightly. If you prefer a thicker white glaze, let the cake cool longer before adding it.

Sweet Potato Honey Bun Cake FAQs

Can I use canned sweet potatoes for honey bun cake?

Yes! You can substitute 1 cup of plain canned sweet potato puree for the freshly cooked and mashed sweet potatoes. If you're using canned sweet potatoes in pieces, drain them thoroughly and mash until smooth. Avoid sweet potato pie filling since it contains additional sugar and spices that can change the flavor of the cake.

Can I use a different cake mix?

Absolutely! You can use another brand of yellow cake mix, but I recommend sticking with a 13.25-ounce box since that's what I used for this recipe. Butter yellow cake mix is another option, just remember you don't need to add the ingredients listed on the cake mix box.

Does sweet potato honey bun cake actually contain honey?

No, this recipe doesn't contain any honey! The name comes from the classic honey bun cake, which has a soft, moist texture, a cinnamon brown sugar filling, and a sweet vanilla glaze that resembles the flavors of a glazed honey bun.

Why is my sweet potato honey bun cake gooey in the middle?

If the center is wet or gummy, the cake may need more time in the oven. Mashed sweet potatoes add moisture, so baking times can vary depending on your oven and baking dish. Insert a toothpick into the cake portion near the center. It should come out clean or with a few moist crumbs, not wet batter. Keep in mind that the cinnamon brown sugar filling will remain softer than the cake itself.

Can I make sweet potato honey bun cake ahead of time?

Yes! This is a great dessert to make a day ahead for Thanksgiving or Christmas. Bake the cake as directed, let it cool completely, and cover it tightly. You can add the vanilla glaze the day you bake it, but I recommend you wait until shortly before serving. I also recommend bringing refrigerated cake to room temperature before serving for the softest texture.

Does sweet potato honey bun cake need to be refrigerated?

You can store the cake tightly covered at room temperature for up to 2 days in a cool kitchen. For longer storage, refrigerate it in an airtight container for up to 4 days. I like warming individual slices in the microwave for about 10–15 seconds to bring back that soft, freshly baked texture.

Can I freeze sweet potato honey bun cake?

Yes! This cake freezes well for up to 2 months. Let it cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. For the best results, freeze the cake without the glaze and add it after thawing. Thaw overnight in the refrigerator or at room temperature before serving.

Can I make this sweet potato cake without pecans?

Definitely! You can leave out the pecans without changing any of the other ingredients. The cinnamon brown sugar filling will still give the cake plenty of flavor. You can also substitute chopped walnuts if you prefer a different nut.

More Thanksgiving Desserts to Try

• Pecan Pie Cobbler 
• Pecan Pie Carrot Cake Cobbler
• Cream Cheese Pumpkin Pie
• Pumpkin Caramel Pie