Sweet Potato Honeybun Cake with Pecan Icing

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This Sweet Potato Honeybun Cake with Pecan Icing is a delightful twist on a classic honeybun cake, adding the richness of sweet potatoes and the warm flavor of pecans. It’s perfect for fall gatherings or whenever you crave a cozy, sweet dessert!

Ingredients:

For the Cake:

  • 1 box yellow cake mix
  • 1 cup mashed sweet potatoes
  • 4 large eggs
  • ½ cup vegetable oil
  • ½ cup sour cream
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

For the Pecan Icing:

  • ¼ cup butter
  • ¼ cup milk
  • 1 cup powdered sugar
  • ½ cup chopped pecans
  • 1 teaspoon vanilla extract

Step-by-Step Instructions:

  1. Prepare the Cake Batter:
    • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
    • In a large mixing bowl, combine the yellow cake mix, mashed sweet potatoes, eggs, vegetable oil, and sour cream. Beat until smooth and creamy.
    • Stir in the brown sugar, cinnamon, and nutmeg, mixing well to incorporate all the spices evenly.
  2. Bake the Cake:
    • Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly while preparing the icing.
  3. Make the Pecan Icing:
    • In a small saucepan, melt the butter over medium heat. Stir in the milk, powdered sugar, and vanilla extract, cooking until the mixture is smooth and well combined.
    • Add the chopped pecans and stir to evenly distribute them throughout the icing.
  4. Ice the Cake:
    • Once the cake has cooled slightly, pour the warm pecan icing over the cake, spreading it to cover the entire surface. The icing will soak into the warm cake, adding moisture and flavor.
    • Let the cake cool completely before slicing into squares and serving.

Tips for Sweet Potato Honeybun Cake with Pecan Icing:

  • Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. The cake tastes even better the next day as the flavors meld!
  • Adding Toppings: For extra indulgence, you can add a drizzle of honey or caramel over the icing or serve the cake with a dollop of whipped cream.
  • Substitutions: You can replace the yellow cake mix with a spice cake mix for an extra layer of flavor, or use pumpkin puree instead of sweet potatoes for a seasonal variation.

FAQs About Sweet Potato Honeybun Cake with Pecan Icing:

  1. Can I use fresh sweet potatoes for this recipe?
    • Yes, you can use fresh sweet potatoes. Simply peel, boil, and mash them before measuring out 1 cup for the recipe.
  2. What other nuts can I use in the icing?
    • If you’re not a fan of pecans, try substituting walnuts, almonds, or even hazelnuts for a different flavor profile.
  3. Can I make this cake ahead of time?
    • Absolutely! This cake holds up well for a day or two, and the flavors even deepen over time. Just store it in an airtight container.
  4. Can I freeze this cake?
    • Yes, you can freeze the cake (without icing) for up to 3 months. Thaw overnight in the fridge and add the icing before serving.
  5. How can I make the cake more moist?
    • The sweet potatoes and sour cream already make this cake quite moist, but you can also add an extra tablespoon of oil or a few tablespoons of milk if needed.

This Sweet Potato Honeybun Cake with Pecan Icing is a heavenly blend of sweet potatoes, warm spices, and a nutty pecan topping. It’s a great choice for any occasion and is sure to be a hit with family and friends!

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