If you’re craving a dessert that combines the cozy warmth of sweet potatoes with the effortless charm of a casserole, this Sweet Potato Dump Cake Recipe is your new best friend in the kitchen. Imagine velvety mashed sweet potatoes sweetened just right, topped with a buttery, golden cake crust that’s simple to prepare yet feels absolutely indulgent. Whether you’re making it for holiday dinners or a weekend treat, this dessert strikes the perfect balance between nostalgic comfort and easy, make-ahead magic.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a key role in balancing flavor, texture, and that beautiful golden color. From creamy mashed sweet potatoes to a crispy cake topping, every component comes together to create this delightful dump cake.
- 3 cups mashed sweet potatoes: Use roasted or boiled sweet potatoes for a naturally sweet, creamy base.
- 1/2 cup brown sugar, packed: Adds rich, molasses-like sweetness to deepen the flavor.
- 1/4 cup granulated sugar: Balances sweetness and helps with caramelization.
- 1/2 cup whole milk or evaporated milk: Adds moisture and a creamy texture to the filling.
- 2 large eggs: Bind the ingredients together while adding richness.
- 1 tsp vanilla extract: Brings a warm, fragrant aroma that complements the spices beautifully.
- 1 tsp ground cinnamon: A classic spice that pairs perfectly with sweet potatoes.
- 1/2 tsp ground nutmeg: Adds subtle warmth and complexity.
- 1/4 tsp ground ginger: For a gentle zing that brightens the flavors.
- Pinch of salt: Enhances all the sweet and savory notes in the dish.
- 1 box yellow cake mix (15.25 oz): The secret to an airy, crispy topping without any fuss.
- 1/2 cup unsalted butter, cold and cubed: Creates that irresistible golden crust as it melts during baking.
- Optional 1/2 cup chopped pecans or walnuts: Adds crunch and toasty flavor if you like some nutty texture.
How to Make Sweet Potato Dump Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by setting your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using butter or non-stick spray. This step ensures your dump cake won’t stick and will come out looking as gorgeous as it tastes.
Step 2: Mix the Sweet Potato Filling
In a large bowl, combine the mashed sweet potatoes with brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Whisk everything until the mixture is completely smooth and uniform. This filling offers a luscious base that’s both sweet and warmly spiced.
Step 3: Transfer the Filling to the Baking Dish
Pour your sweet potato batter into the prepared pan and use a spatula to spread it out evenly. Make sure the mixture reaches all the corners, setting the stage for an evenly cooked cake with a perfect crust-to-filling ratio.
Step 4: Sprinkle the Cake Mix Topping
Evenly sprinkle the dry yellow cake mix right over the sweet potato layer. Resist the urge to stir! This dry cake mix will form the delicious top crust once baked.
Step 5: Add Butter Cubes
Dot the surface with cold butter cubes spaced evenly across the cake mix. As the butter melts, it creates that beautifully rich, crispy topping everyone loves about dump cakes.
Step 6: Optional Nuts for Extra Texture
If you enjoy a bit of crunch, sprinkle chopped pecans or walnuts over the buttered cake mix. This step is optional, but adds such lovely contrast to the soft sweet potato base.
Step 7: Bake Until Golden
Slide your dish into the oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is gloriously golden brown and a toothpick inserted in the center comes out clean without wet batter.
Step 8: Cool Before Serving
Allow your dump cake to cool for 15 to 20 minutes before serving. This brief resting period helps the sweet potato layer set properly, making it easier to slice and even more enjoyable to eat.
How to Serve Sweet Potato Dump Cake Recipe
Garnishes
A dusting of powdered sugar or a dollop of whipped cream elevates the presentation and adds a lovely contrast in texture and flavor. You can also sprinkle some cinnamon or nutmeg on top for a finishing touch that brings out the spices inside.
Side Dishes
This Sweet Potato Dump Cake Recipe pairs beautifully with simple vanilla ice cream or alongside a cup of freshly brewed coffee or tea—great for cozy afternoons or holiday celebrations. For a festive touch, serve it with a scoop of ginger or cinnamon ice cream to enhance the warm spices.
Creative Ways to Present
Transform this classic dump cake by serving it in individual ramekins for a charming personal dessert. For a festive twist, drizzle warm caramel sauce on top or sprinkle chopped toasted pecans before serving to delight your guests both visually and with every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the Sweet Potato Dump Cake tightly with foil or plastic wrap and store it in the refrigerator. It will keep well for 3 to 4 days, making it perfect for enjoying throughout the week without losing any of its delicious flavor or texture.
Freezing
You can freeze leftover portions by wrapping them individually in plastic wrap and placing them in an airtight container or freezer bag. Frozen dump cake stays tasty for up to 2 months and can be thawed overnight in the refrigerator before reheating.
Reheating
Reheat portions gently in the microwave or warm the entire cake in the oven at 300°F (150°C) for about 15 minutes, uncovered, until warmed through. The buttery topping will crisp up nicely again, giving you that fresh-baked feeling every time.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes can save you time and offer a smooth texture that’s perfect for this recipe. Just make sure to drain any excess liquid and mash them well before mixing.
Do I have to use a yellow cake mix for the topping?
Yellow cake mix is preferred for its sweet, buttery flavor and texture, but you can experiment with white or even spice cake mixes for a fun twist. Each will bring a slightly different taste to the Sweet Potato Dump Cake Recipe.
Can I make this dessert gluten-free?
Yes! Look for a gluten-free yellow cake mix and ensure all other ingredients are gluten-free. The mashed sweet potato base is naturally gluten-free, so adapting this dessert is easy and delicious.
Is it possible to add more spices?
Definitely! Feel free to increase cinnamon, or add cloves or allspice to enhance the warm, comforting spice profile. Just be careful not to overpower the sweet potato flavor.
How can I make this recipe vegan?
To veganize this dish, substitute the eggs with flax eggs, use a plant-based milk like almond or oat milk, and replace butter with a vegan butter alternative. Also, check that your cake mix is vegan-friendly or opt for a homemade vegan mix.
Final Thoughts
This Sweet Potato Dump Cake Recipe is a celebration of simple, heartfelt cooking that’s perfect for sharing with family and friends. Its ease and incredible flavors make it a go-to dessert for both everyday comforts and special occasions. Give it a try—you’ll find yourself reaching for this recipe again and again whenever you want something warm, sweet, and utterly satisfying.
Print
Sweet Potato Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Dump Cake is an easy-to-make, comforting dessert featuring a smooth, spiced sweet potato base topped with a crunchy golden cake mix layer and buttery pecans or walnuts. Baked until perfectly golden and served warm, it’s a delightful treat perfect for holidays or any cozy gathering.
Ingredients
Sweet Potato Base
- 3 cups mashed sweet potatoes (about 3–4 medium, roasted or boiled)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup whole milk or evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Cake Topping
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Mix the sweet potato filling: In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Whisk until the mixture is smooth and well blended.
- Transfer to baking dish: Pour the sweet potato filling evenly into the prepared baking dish, spreading it all the way to the edges with a spatula for an even layer.
- Add cake mix: Sprinkle the dry yellow cake mix evenly over the sweet potato layer, avoiding stirring or mixing it in to allow a crust to form during baking.
- Top with butter: Distribute the cold butter cubes evenly across the surface of the cake mix to create a rich, crispy topping as it bakes.
- Optional nuts: If desired, sprinkle chopped pecans or walnuts over the buttered topping for added texture and nutty flavor.
- Bake: Place the baking dish in the oven and bake for 45 to 50 minutes, until the topping is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool for 15 to 20 minutes to allow the sweet potato layer to set, making it easier to slice and serve.
Notes
- For best flavor, roast sweet potatoes instead of boiling for a richer, caramelized taste.
- Use cold butter to ensure a crumbly, crisp topping rather than melting into the cake mix too quickly.
- You can substitute half-and-half for milk for a creamier filling.
- Mix nuts into the cake topping for more even distribution if preferred.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
