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
Scale
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.
