5-Step Sweet Potato Honey Bun Cake with Pecans – Moist, Southern Classic

Looking for a comforting dessert that combines the cozy flavor of sweet potatoes with a luscious honey glaze and crunchy pecans? This Sweet Potato Honey Bun Cake with Pecans is your go-to recipe for gatherings, potlucks, and cozy weekends at home.

If you love moist Southern cakes and easy baking, you’ll appreciate how this cake transforms everyday ingredients into a rich, fluffy, spiced treat topped with a warm honey glaze. For more comforting bakes, explore this How To Make Homemade Tomato Sauce at home  for your weekend brunch plans.

Why You’ll Love This Sweet Potato Honey Bun Cake

This Sweet Potato Honey Bun Cake is:

• Moist and tender with warm spices.

• Topped with a luscious honey glaze.

• Filled with crunchy pecans for added texture.

• Perfect for holidays, Thanksgiving, or everyday dessert cravings.

• Easy to make in one bowl and beginner-friendly.

If you enjoy layered cakes, check out our Rollitos de Queso con Tarta de Fresa  for a decadent holiday option.

Ingredients

For the Cake:

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• 1 teaspoon salt

• 2 teaspoons vanilla extract

• 1 cup chopped pecans

For the Glaze:

• 1 cup powdered sugar

• 3 tablespoons honey

• 2 tablespoons unsalted butter, melted

• 2-3 tablespoons milk

• 1 teaspoon vanilla extract

Instructions

 Prepare the Sweet Potatoes

Preheat your oven to 350°F (175°C). Pierce the sweet potatoes with a fork and bake for about 45 minutes or until tender. Let cool, peel, and mash until smooth.

 Make the Cake Batter

In a large bowl, whisk together mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, whisking after each addition, then add vanilla extract.

In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually combine the dry ingredients with the wet ingredients, mixing until just incorporated. Fold in chopped pecans gently.

 For more cozy ideas, visit Delish’s Fall Baking Collection to fill your season with comforting bakes.

Bake the Cake

Grease a 9×13 inch baking pan and pour in the batter, spreading evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.

 Prepare the Honey Glaze

In a bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. Add extra milk if needed for your desired consistency.

 Glaze and Serve

Pour the glaze over the warm cake, allowing it to soak in slightly. Sprinkle additional chopped pecans on top for added crunch and visual appeal.

Cut into squares, serve warm or at room temperature, and enjoy!

For more Southern dessert inspiration, check out this classic pecan pie recipe for your table.

Tips & Variations

• Add ½ teaspoon cloves for a deeper spice flavor.

• For a richer taste, use brown butter in your glaze.

• Use walnuts instead of pecans if preferred.

• Serve with a scoop of vanilla ice cream for an indulgent treat.

• For a brunch idea, pair with Southern Strawberry Sweet Tea for a refreshing combination.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps for 5 days.

• Freezer: Wrap individual pieces tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Time & Yield

• Prep Time: 20 minutes (plus sweet potato roasting)

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

• Yield: 12-15 servings

Equipment Needed

• 9×13 inch baking pan

• Mixing bowls

• Whisk and spatula

• Fork for testing doneness

Nutrition (Approximate, per serving)

• Calories: 410

• Fat: 18g

• Carbohydrates: 58g

• Protein: 4g

• Fiber: 2g

• Sugar: 35g

FAQs About Sweet Potato Honey Bun Cake

Can I use canned sweet potatoes?
Yes, but ensure they are drained and mashed well.

Can I reduce the sugar?
You can reduce both sugars by ¼ cup each for a less sweet cake.

Can I use gluten-free flour?
Yes, use a 1:1 gluten-free flour blend for a gluten-free version.

Final Thoughts

This Sweet Potato Honey Bun Cake with Pecans will quickly become a family favorite, offering the warmth of spiced sweet potatoes and the sweetness of a sticky honey glaze in every bite. Perfect for fall gatherings, Thanksgiving, or anytime you need a comforting dessert.

Enjoy, and don’t forget to check out our Pumpkin Cinnamon Roll Muffins for your next dessert inspiration.

Sweet Potato Honey Bun Cake with Pecans

Summary: This moist Sweet Potato Honey Bun Cake is topped with a luscious honey glaze and crunchy pecans, bringing the comforting flavors of sweet potatoes and warm spices together for a perfect Southern dessert. Ideal for holidays, gatherings, or cozy evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• For the Cake:
• 1 cup mashed sweet potatoes about 2 medium sweet potatoes
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• For the Glaze:
• 1 cup powdered sugar
• 3 tablespoons honey
• 2 tablespoons unsalted butter melted
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Equipment

• Equipment:
• 9×13-inch baking pan
• Mixing bowls
• Whisk
• Spatula
• Measuring cups & spoons

Method

 

1. Instructions:
2. 1️⃣ Preheat the Oven:
3. Preheat your oven to 350°F (175°C). Pierce sweet potatoes with a fork and bake for about 45 minutes until tender. Peel and mash once cooled.
4. 2️⃣ Prepare the Batter:
5. In a bowl, whisk mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking, then add vanilla extract.
6. 3️⃣ Combine Dry Ingredients:
7. In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
8. 4️⃣ Mix and Fold:
9. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in chopped pecans.
10. 5️⃣ Bake:
11. Pour batter into a greased 9x13 inch baking pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
12. 6️⃣ Prepare the Glaze:
13. In a bowl, whisk powdered sugar, honey, melted butter, milk, and vanilla until smooth. Adjust milk for desired consistency.
14. 7️⃣ Glaze and Serve:
15. Pour glaze over the warm cake, letting it soak in. Top with additional chopped pecans. Slice and serve.

Notes

Notes:
For deeper spice, add ½ teaspoon ground cloves.

You can substitute walnuts for pecans if desired.

Use canned sweet potatoes if short on time, ensuring they are well-drained and mashed.

Serve with vanilla ice cream for an indulgent treat.