Gooey Sweet Potato Honeybun Cake
Ingredients:
For the Cake:
1 cup mashed sweet potatoes (cooked and cooled)
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
For the Icing:
1/2 cup mashed sweet potatoes (cooked and cooled)
2 cups powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 cup milk (as needed for consistency)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Prepare the Cake Batter: In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, and vegetable oil. Mix well.
Add Eggs: Add eggs one at a time, mixing well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Together: Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined. Stir in vanilla extract and chopped pecans.
Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Icing: In a medium bowl, combine mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract. Beat with an electric mixer until smooth and creamy. Add milk as needed to achieve a spreadable consistency.
Ice the Cake: Allow the cake to cool in the pan for 10 minutes, then spread the icing evenly over the warm cake.
Serve: Let the cake cool completely in the pan before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: Approximately 420 kcal per serving | Servings: 12
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