Honey Bun Potato Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup sour cream
02 -
4 eggs
03 -
1 teaspoon vanilla extract
04 -
3/4 cup canola oil
05 -
1 cup mashed sweet potatoes
06 -
15.25 ounces of yellow cake box mix
→ Filling
07 -
1/3 cup finely chopped pecans
08 -
1 cup packed brown sugar
09 -
1 teaspoon ground nutmeg
10 -
1 tablespoon ground cinnamon
→ Icing
11 -
1 cup powdered sugar
12 -
3 to 4 tablespoons milk
# Instructions:
01 -
Set your oven to 350℉ and let it heat up.
02 -
In a bowl, combine the cake mix, sour cream, eggs (lightly whisked), oil, and vanilla. Add the mashed sweet potatoes and stir until smooth.
03 -
Grease a 9 x 13-inch pan and pour in half the cake batter.
04 -
Use a smaller bowl to mix the brown sugar, nutmeg, and cinnamon. Stir in the pecans until evenly coated.
05 -
Spread the filling mixture over the first layer of cake batter. Add the rest of the batter on top. Swirl gently with a knife to combine.
06 -
Put the dish in the oven and bake for 40–45 minutes. Check with a toothpick, and if it comes out clean, it’s ready.
07 -
Place powdered sugar in a small bowl. Gradually add a tablespoon of milk at a time and stir until you can drizzle it. Pour over the warm cake.
# Notes:
01 -
This dish blends the taste of sweet potatoes and honey buns into an unforgettable treat.
02 -
Tastes great whether served warm or cooled to room temp.