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
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 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.
