Sweet Potato Dump Cake
Sweet Potato Dump Cake is a delightful dessert combining the rich flavors of sweet potatoes with the comforting taste of a cake reminiscent of home-cooked goodness. This simple yet indulgent dish is perfect for any gathering—be it a holiday feast, a family reunion, or a cozy evening with loved ones. The warm spices and creamy sweet potato base create a comforting flavor profile, making it a specialty that truly shines during the fall and winter seasons.
What makes this recipe truly special is its ease of preparation. With just a few ingredients, you can create a luscious dessert that will impress your guests and bring the family together around the table. The aromas wafting from your kitchen as it bakes will draw everyone in, and they’ll be eager to enjoy a slice. This Sweet Potato Dump Cake is a soulful treat that captures the essence of home cooking, ensuring that it will quickly become a favorite in your household!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 can (12 oz) evaporated milk
- 1 box yellow cake mix
- 1 cup chopped pecans (optional)
- 1/2 cup butter, melted
Gather all the ingredients for an easy and delicious preparation!
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, vanilla extract, cinnamon, and evaporated milk. Mix well until smooth.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- Evenly sprinkle the dry cake mix over the top of the sweet potato mixture.
- Pour the melted butter evenly over the cake mix.
- If desired, sprinkle chopped pecans on top for added crunch.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crunchy.
- Allow the cake to cool slightly before serving for optimal flavor.
Tips & Variations
- Ingredient substitutions: You can substitute maple syrup for sugar for a more natural sweetness, or use almond milk instead of evaporated milk for a dairy-free option.
- Optional variations: Add in some mini marshmallows on top before baking for added sweetness and texture, or swap out the pecans for walnuts or almonds.
- Storage or reheating tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
- Servings: 12
- Difficulty level: Easy
Sweet Potato Dump Cake
Ingredients
Main Ingredients
- 2 cups mashed sweet potatoes
- 1 cup sugar Can substitute with maple syrup for a more natural sweetness.
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 can (12 oz) evaporated milk Can substitute with almond milk for a dairy-free option.
- 1 box yellow cake mix
- 1 cup chopped pecans Optional for added crunch.
- 1/2 cup butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, vanilla extract, cinnamon, and evaporated milk. Mix well until smooth.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- Evenly sprinkle the dry cake mix over the top of the sweet potato mixture.
- Pour the melted butter evenly over the cake mix.
- If desired, sprinkle chopped pecans on top for added crunch.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crunchy.
- Allow the cake to cool slightly before serving for optimal flavor.