If you’re searching for a dessert that’s both effortlessly delicious and packed with cozy, nostalgic flavors, this Sweet Potato Dump Cake Recipe is your new best friend in the kitchen. Imagine the creamy, warm sweetness of mashed sweet potatoes perfectly layered under a buttery, golden cake topping, with just the right hint of cinnamon and nutmeg to transport you right into autumn with every bite. This recipe is wonderfully simple but delivers incredible comfort food vibes that make it a guaranteed crowd-pleaser at any family gathering or holiday table.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in building the rich, flavorful texture and color that make this Sweet Potato Dump Cake Recipe shine. From the smooth, spiced sweet potato base to the golden, crispy cake topping, everything works together beautifully.
- 3 cups mashed sweet potatoes: The creamy foundation, providing natural sweetness and a vibrant orange hue.
- 1/2 cup packed brown sugar: Adds a deep, molasses-like sweetness and moisture to the filling.
- 1/4 cup granulated sugar: Balances sweetness and helps with caramelization during baking.
- 1/2 cup whole milk or evaporated milk: Adds richness and helps create a smooth, custard-like texture.
- 2 large eggs: Bind the filling ingredients and provide structure.
- 1 tsp vanilla extract: Enhances the natural sweetness and adds warmth.
- 1 tsp ground cinnamon: Brings a comforting spice that’s perfect for sweet potatoes.
- 1/2 tsp ground nutmeg: Adds a subtle nutty warmth.
- 1/4 tsp ground ginger: Offers a gentle, zesty kick to balance sweetness.
- Pinch of salt: Enhances all the flavors and balances sweetness.
- 1 box yellow cake mix (15.25 oz): The magic shortcut topping that crisps up and caramelizes beautifully.
- 1/2 cup unsalted butter, cold and cubed: Creates the rich, golden crust by melting over the cake mix.
- Optional 1/2 cup chopped pecans or walnuts: Adds an irresistible crunch and nutty flavor.
How to Make Sweet Potato Dump Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) to ensure it’s ready the moment your ingredients come together. Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This step helps prevent the cake from sticking and encourages an easy release after baking, setting you up for a perfect presentation.
Step 2: Mix the Sweet Potato Filling
In a large bowl, combine the mashed sweet potatoes with brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and a pinch of salt. Whisk everything together until the mixture is silky smooth and fully blended. This rich, spiced filling is the heart of the Sweet Potato Dump Cake Recipe and ensures every bite is bursting with warmth.
Step 3: Transfer the Filling to the Baking Dish
Pour your sweet potato mixture into the prepared dish, then spread it evenly with a spatula to fill all corners. Even coverage is key to ensuring each slice has a perfect balance of sweet potato base and the cake topping.
Step 4: Add the Yellow Cake Mix
Now sprinkle the dry yellow cake mix directly over the sweet potato layer. Don’t stir or mix it in—this layering method is what gives the cake its signature crispy top and tender base.
Step 5: Top with Butter Cubes
Scatter the cold butter cubes evenly across the cake mix. As the cake bakes, the butter melts into the mix, creating a golden, rich crust that contrasts beautifully with the soft sweet potato beneath.
Step 6: Optional Nut Topping
If you love a bit of extra crunch and flavor, sprinkle chopped pecans or walnuts over the top. They toast up during baking to add texture and a nutty depth that pairs perfectly with the sweet potato layers.
Step 7: Bake to Perfection
Slide your dish into the oven and bake for 45 to 50 minutes until the topping is golden and a toothpick inserted near the center comes out clean. The smell during baking is pure comfort—like a warm hug.
Step 8: Cool Before Serving
Once out of the oven, let the cake cool for 15 to 20 minutes. This resting time allows the sweet potato base to set, making it easier to scoop or slice without falling apart, ensuring every serving looks as appetizing as it tastes.
How to Serve Sweet Potato Dump Cake Recipe
Garnishes
While this cake tastes amazing on its own, a dollop of whipped cream or a scoop of vanilla ice cream takes it next-level. For a festive touch, sprinkle a bit of cinnamon or nutmeg right on top, or add a few toasted pecans for added crunch and beauty.
Side Dishes
This Sweet Potato Dump Cake Recipe pairs beautifully with simple coffee or tea, making it a fantastic dessert for brunch or an afternoon treat. You might also serve it alongside savory dishes like roasted turkey or pork belly for a well-rounded holiday meal.
Creative Ways to Present
For a unique twist, serve the cake in individual ramekins for personal-sized portions, perfect for dinner parties. Another fun idea is to layer it in a trifle bowl with whipped cream and toasted nuts for a show-stopping layered dessert that grabs attention and spoils taste buds.
Make Ahead and Storage
Storing Leftovers
Any leftover Sweet Potato Dump Cake Recipe can be covered tightly with foil or plastic wrap and stored in the refrigerator for up to 4 days. Keeping it chilled helps maintain its texture without the topping becoming soggy.
Freezing
This cake freezes well if you want to prepare it in advance. Wrap it securely with foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To enjoy leftovers warm, reheat individual slices in the microwave for about 30 seconds or warm the whole dish in the oven at 325°F for 15-20 minutes. This refreshes the cake’s crispy top while keeping the interior creamy and delightful.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Canned mashed sweet potatoes are a convenient shortcut, but fresh roasted or boiled sweet potatoes provide the best texture and flavor if you have the time.
Do I have to use yellow cake mix?
Yellow cake mix works wonderfully for this recipe because of its sweetness and texture, but you can experiment with other cake mixes like spice cake for an extra depth of flavor.
Can I make this dessert vegan?
With some swaps like plant-based milk, egg replacer, and vegan butter, you can adapt this Sweet Potato Dump Cake Recipe to be vegan-friendly. Keep in mind the texture might vary slightly.
Why is it called a dump cake?
Dump cakes get their name from the easy method of “dumping” ingredients into the baking dish without much mixing, making them perfect no-fuss desserts for busy bakers.
Is this cake served hot or cold?
It’s best served warm or at room temperature to enjoy the contrast between the creamy sweet potato layer and the crisp cake topping.
Final Thoughts
There’s something truly magical about how this Sweet Potato Dump Cake Recipe combines simplicity and rich, comforting flavors into one unforgettable dessert. Whether you’re new to baking or looking for a go-to treat for gatherings, this cake will quickly become a beloved classic that you’ll want to make again and again.
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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
- Diet: Vegetarian
Description
Sweet Potato Dump Cake is a delightful and easy-to-make dessert featuring a creamy sweet potato base topped with a buttery yellow cake mix crust. Combining warm spices such as cinnamon, nutmeg, and ginger with a crunchy optional nut topping, this cake bakes to a golden perfection and offers a comforting, homestyle treat perfect for holidays or any cozy occasion.
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 your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray to prepare it for the cake.
- Mix the Sweet Potato Filling: In a large bowl, whisk together mashed sweet potatoes, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Transfer to Baking Dish: Pour the sweet potato mixture into the prepared dish, spreading it evenly across the bottom and into all corners using a spatula.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the sweet potato layer without stirring or mixing it in.
- Top with Butter: Distribute the small cubes of cold butter evenly over the cake mix layer to create a rich, buttery topping.
- Optional Nuts: If desired, sprinkle chopped pecans or walnuts over the buttered surface for extra texture and flavor.
- Bake: Place the dish in the preheated oven and bake for 45–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool for 15–20 minutes before slicing or scooping. This cooling step helps the sweet potato base set properly for easy serving.
Notes
- You can roast or boil the sweet potatoes ahead of time to speed up preparation.
- If you prefer a dairy-free option, substitute whole milk with your favorite plant-based milk and use a vegan butter alternative.
- The cake topping forms a crumbly crust as it bakes; avoid stirring the layers once combined.
- The optional nuts add a delightful crunch but can be omitted for nut-free diets.
- Storage: Keep leftovers covered and refrigerated for up to 3 days. Reheat gently before serving.
