Description
Ingredients:
– 15.25 ounces yellow cake mix
– 1 cup mashed sweet potatoes
– 4 large eggs
– 1 cup sour cream
– 3/4 cup canola oil
– 1 teaspoon vanilla extract
– 1 cup brown sugar
– 1 tablespoon cinnamon
– 1 teaspoon nutmeg
– 1/3 cup pecans (chopped)
– 1 cup powdered sugar
– 3-4 tablespoons milk
Directions:
1. Start by preheating your oven to 350℉. Get those good vibes going!
2. In a large mixing bowl, combine the yellow cake mix, mashed sweet potatoes, eggs, sour cream, canola oil, and vanilla extract. Stir it all together until everything is mixed and smooth.
3. In a separate bowl, mix together the brown sugar, cinnamon, and nutmeg. This is where the magic of flavor begins!
4. Grease a baking pan to prevent any sticking disasters. Now, pour in half of your cake batter, spreading it evenly.
5. Sprinkle the brown sugar mixture over the first layer of batter, making sure it’s evenly distributed. It’s going to add that delightful sweetness!
6. Top it off with the remaining cake batter, spreading it gently over the brown sugar layer.
7. Pop your cake in the preheated oven and bake for 40-45 minutes. It’s done when a toothpick inserted in the center comes out clean.
8. While the cake is cooling, whisk together the powdered sugar and milk until you reach your desired icing consistency. Drizzle this lovely mixture over your cooled cake for a sweet finish.
Enjoy each bite of this comforting cake that’s perfect for any gathering. Happy baking!
#SweetPotatoDelight #FallBaking #HoneyBunCake #ComfortFood #Yum
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, ensure your sweet potatoes are fully cooked, peeled, and smoothly mashed with no lumps. Preheat your oven to 350°F and thoroughly grease a 9×13 inch baking pan. In your large bowl, combine the wet ingredients—cake mix, sweet potatoes, eggs, sour cream, oil, and vanilla—and beat with a hand mixer on medium speed for 2 full minutes until perfectly smooth. In a separate small bowl, whisk the brown sugar, cinnamon, and nutmeg. Pour exactly half the batter into the pan and spread evenly. Sprinkle all of the brown sugar spice mixture evenly over this layer. Carefully spread the remaining batter on top; an offset spatula works best to avoid disturbing the sugar layer. Bake on the center rack for 40-45 minutes. Cool completely in the pan before icing.
Serving Suggestions
This cake is versatile and delicious. Serve it slightly warm as a decadent dessert with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch treat, pair it with coffee or chai tea. The cake also makes for an excellent packed dessert—simply slice into squares for lunchboxes or picnics. Garnish each slice with a few extra chopped pecans or a sprinkle of cinnamon for a beautiful presentation.
How-to Summary
To summarize: Mix wet ingredients and cake mix until smooth. Create a cinnamon-sugar layer. Assemble the cake with batter, sugar mix, then more batter. Bake at 350°F for 40-45 minutes. Cool and drizzle with a simple powdered sugar glaze.
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned? Absolutely. Use about 1 large baked and mashed sweet potato. Ensure it’s completely cool before mixing.
What can I substitute for sour cream? Plain Greek yogurt or full-fat plain yogurt are excellent 1:1 substitutes that will maintain moisture.
Can I make this cake ahead of time? Yes. Bake the cake, cool completely, and store covered at room temperature for 1 day. Add the glaze just before serving.
My sugar layer sank to the bottom. What happened? This occurs if the batter is too thin or the sugar mixture is too heavy. Ensure you beat the batter for the full 2 minutes to create structure and spread the top layer gently.
Can I add the pecans into the batter? You can, but for best texture and to prevent sinking, fold 1/3 cup chopped pecans into the batter just before pouring, or reserve them for topping the glaze.
Common Mistakes to Avoid
- Using lumpy, warm sweet potato mash, which creates a uneven batter.
- Under-mixing the batter, leading to poor texture.
- Pouring the glaze on a warm cake, causing it to melt and absorb instead of creating a beautiful drizzle.
- Over-baking, which dries out the cake. Start checking at 40 minutes.
- Not greasing the pan thoroughly, resulting in difficult removal.
Conclusion
This Sweet Potato Honey Bun Cake is the ultimate fusion of convenience and homemade flavor. By following this enhanced guide, you’ll avoid common pitfalls and achieve a moist, spiced cake with a delightful surprise ribbon of cinnamon sugar. It’s a crowd-pleasing treat that brings comfort to any table, proving that simple ingredients can create something truly special. Happy baking!