Name: Sweet Potato Honey Bun Cake with Pecans
Prep time: 20 min
Cook time: PT-486811H35M17S
Total time: 1 h
Cuisine: American
Ingredients: For the cake:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 2 large eggs; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 1 cup mashed cooked sweet potato (fresh or canned); 1 tsp vanilla extract; 1/2 cup sour cream or plain yogurt; For the filling:; 1/2 cup brown sugar; 1 tsp ground cinnamon; 1/2 cup chopped pecans; For the glaze:; 1 cup powdered sugar; 2–3 tbsp milk or cream; 1/2 tsp vanilla extract

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Sweet potato honey bun cake with pecans is a moist, spiced dessert layered with a ribbon of brown sugar, cinnamon, and crunchy pecans. I bake it with mashed sweet potatoes for extra richness and flavor, then drizzle it with a warm glaze that seeps into every bite. It’s a cozy, crowd-pleasing cake that tastes like fall in every slice.

Why You’ll Love This Recipe

I love this cake because it brings together all the comfort of a honey bun with the texture and depth of sweet potato cake. The pecans add crunch, the cinnamon swirl gives a bakery-style flavor, and the glaze takes it over the top. It’s perfect for potlucks, holidays, or just when I want to bake something that smells and tastes like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Mashed cooked sweet potato (fresh or canned)
Vanilla extract
Sour cream or plain yogurt

For the filling:

Brown sugar
Ground cinnamon
Chopped pecans

For the glaze:

Powdered sugar
Milk or cream
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I beat the eggs with sugar, brown sugar, oil, mashed sweet potato, vanilla, and sour cream until smooth.
I gradually add the dry ingredients to the wet mixture and stir just until combined.
I pour half the batter into the prepared baking dish.
In a small bowl, I mix the brown sugar, cinnamon, and chopped pecans for the filling. I sprinkle it evenly over the batter.
I spoon the remaining batter on top and gently spread it to cover the filling.
I bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, I whisk together the glaze ingredients until smooth.
As soon as the cake comes out of the oven, I drizzle the glaze over the warm cake, letting it soak in.
I let the cake cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This cake serves 12 to 16 people. It takes about 20 minutes to prep, 35–40 minutes to bake, and 10 minutes to cool before slicing.

Variations

Sometimes I add a pinch of ginger or clove to the batter for extra spice. I’ve also used maple syrup in the glaze for a deeper, autumn flavor. For a nut-free version, I simply leave out the pecans or replace them with rolled oats for texture. And if I want an even richer cake, I add a swirl of softened cream cheese to the filling layer.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave individual slices for 10–15 seconds or warm them in the oven at 300°F for about 5 minutes. This cake also freezes well—just wrap slices individually and thaw at room temperature when ready to enjoy.

FAQs

Can I use canned sweet potatoes?

Yes, I drain and mash canned sweet potatoes well before measuring. They work just as well as fresh ones.

Why is it called a honey bun cake if there’s no honey?

The name comes from the classic honey bun pastry—it refers to the cinnamon swirl and glaze rather than actual honey.

Can I make this in a bundt pan?

Yes, I adjust the baking time slightly and make sure to grease the bundt pan thoroughly. It makes a beautiful presentation.

Can I skip the glaze?

You can, but I love how it soaks into the warm cake and adds sweetness and moisture. A dusting of powdered sugar is a lighter alternative.

How do I keep the pecans from sinking?

The filling layer helps hold them in place. I also make sure the batter is thick and don’t mix the nuts into the main batter.

Conclusion

Sweet potato honey bun cake with pecans is a cozy, irresistible dessert that’s perfect for fall gatherings or everyday baking. I love how it combines tender cake, crunchy pecans, warm spice, and a sweet glaze in one easy-to-make treat. Whether I serve it for brunch, dessert, or a midday slice with coffee, it always brings warmth to the table.