Sweet Potato Dump Cake
Sweet Potato Dump Cake is a simple dessert with a creamy, sweet potato base.A buttery cake topping creates a golden, crumbly crust.Cinnamon and nutmeg add warm, comforting flavor.Pecans provide a delicious crunch and optional extra texture.The recipe requires minimal mixing and everyday ingredients.Serve it warm with whipped cream or vanilla ice cream for a cozy dessert.
Ingredients
For the Sweet Potato Filling
- 3 cups mashed cooked sweet potatoes, cooled slightly
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup evaporated milk or whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Cake Topping
- 1 box (about 15.25 ounces or 432 g) yellow cake mix
- ¾ cup unsalted butter, melted
- 1 cup chopped pecans
- ½ teaspoon ground cinnamon, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray. Set it aside while you prepare the filling.
- If using fresh sweet potatoes, peel and cut them into chunks, then boil or bake until fork-tender. Drain well if boiling and mash until smooth. Allow them to cool slightly before mixing with the eggs.You can also use plain canned sweet potato purée. Avoid sweet potatoes that have already been heavily sweetened or seasoned, as they may change the flavor and sweetness of the dessert.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk or beat until the mixture is smooth and evenly combined.Taste the mixture before adding it to the dish and adjust the spices to suit your preference. The filling should be creamy but not watery.
- Pour the sweet potato mixture into the prepared baking dish. Use a spatula to spread it into an even layer, reaching the corners of the dish. An even base helps the cake bake consistently.
- Sprinkle the dry yellow cake mix evenly over the sweet potato filling. Break up any large lumps with your fingers or a spoon. Do not prepare the cake mix according to the package instructions; it should be added dry for this dump-cake method.
- Slowly drizzle the melted butter across the cake mix, aiming to cover as much of the surface as possible. If you notice large dry patches, carefully add a little more melted butter over those areas.The butter helps the cake mix develop a golden, crumbly topping as it bakes. It is normal for the topping to have a slightly uneven texture.
- Sprinkle the chopped pecans over the top. Add the optional cinnamon for a stronger spice flavor. Gently press larger pieces into the topping so they stay in place during baking.If you prefer a nut-free dessert, simply leave out the pecans.
- Place the baking dish in the preheated oven and bake for 45–60 minutes, or until the topping is golden brown and the filling is bubbling around the edges. The center should be set rather than liquid.If the top begins to brown too quickly, loosely cover the dish with foil for the remaining baking time. Because the filling contains eggs, make sure the center is thoroughly cooked before serving.
- Remove the dish from the oven and let the cake rest for 15–20 minutes. This allows the filling to settle and makes it easier to serve. The topping will remain crispest when the cake is served shortly after resting.
- Spoon the warm cake into dessert bowls or cut it into portions. Add whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce if desired.Enjoy the creamy sweet potato filling, buttery topping, and crunchy pecans in every bite.
Notes
- Use smooth sweet potato mash: Smoothly mashed sweet potatoes give the filling a creamy consistency.
- Cool the potatoes before adding eggs: Hot potatoes can partially cook the eggs, so allow the mash to cool slightly first.
- Choose plain sweet potatoes: Fresh cooked sweet potatoes or unsweetened purée give you better control over the final sweetness.
- Spread the cake mix evenly: An even layer helps prevent areas of dry powder from remaining after baking.
- Distribute the butter carefully: Cover as much of the cake mix as possible to encourage a golden topping.
- Adjust the sweetness: You can slightly reduce the granulated sugar if your sweet potatoes are naturally very sweet.
- Allow time to rest: The filling firms up as the cake cools, making serving easier.
- Refrigerate leftovers: Store the cooled dessert in a covered container in the refrigerator for 3–4 days because the filling contains eggs and dairy.