Sweet Potato Honey Bun Cake with Cinnamon Cream Cheese Icing

• 1/2 cup chopped pecans
• 1/4 cup caramel sauce, for drizzling

Instructions

1. Preheat and Prepare Pan:

1. Preheat oven to 350°F (175°C).
2. Grease and flour a bundt pan or a 9×13-inch baking dish.

2. Mix Dry Ingredients:

3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Cream Butter and Sugars:

4. In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2–3 minutes).

4. Add Wet Ingredients:

5. Add eggs one at a time, beating well after each addition.
6. Mix in mashed sweet potatoes, sour cream, and vanilla extract until smooth.

5. Combine and Bake:

7. Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.

6. Make the Icing: