Sweet Potato Honey Bun Cake
A delightful cake combining sweet potato and warm spices, topped with a creamy icing for a comforting dessert experience.
Equipment
- Mixing Bowls:
- 9x13-inch baking pan
- Whisk
Ingredients
- 1½ cups sweet potato mashed
- 15.25 oz. yellow cake mix
- 4 oz. cream cheese softened
- ¾ cup vegetable oil
- 4 large eggs room temperature
- 1 Tbsp. vanilla extract
- ½ cup light brown sugar packed
- ¾ tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1¼ cup confectioners’ sugar
- 3 Tbsp. milk
- 1 Tbsp. pure maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch pan with nonstick baking spray.
- In a mixing bowl, combine the cake mix, mashed sweet potato, cream cheese, vegetable oil, eggs, and vanilla extract. Mix on medium-low speed until well combined.
- In a small bowl, mix together the brown sugar, cinnamon, ginger, and nutmeg for the filling.
- Pour half of the cake batter into the prepared pan, then sprinkle the sugar and spice mixture over it. Top with the remaining batter and swirl gently with a knife.
- Bake for 27 to 29 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes in the pan.
- For the icing, whisk together the confectioners’ sugar, milk, and maple syrup until smooth.
- Once the cake is cooled, pour the icing over the top and let sit for 10 minutes before slicing into 24 pieces.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.