You’ll love this sweet potato dump cake recipe! It’s the perfect fall dessert that’s both delicious and super easy to make. Just mix up some mashed sweet potatoes with spices, pour it into a pan, and top with cake mix and butter. Pop it in the oven, and voila! You’ve got a warm, comforting treat that’ll have everyone asking for seconds. I remember making this for Thanksgiving once, and my clumsy self nearly dropped the whole thing! But trust me, even if you’re not a baking pro, you can’t mess this up. It’s a real crowd-pleaser, and the best part? Minimal dishes to clean up afterward! Stick around, and I’ll spill all my dump cake secrets.
Key Takeaways
- Combine 3 cups mashed sweet potatoes with sugar, butter, eggs, vanilla, and spices for the filling.
- Spread sweet potato mixture in a greased 9×13-inch baking dish and sprinkle yellow cake mix on top.
- Arrange thin slices of cold butter evenly over the cake mix layer.
- Bake at 350°F (175°C) for about an hour until golden-brown and bubbling.
- Serve warm with vanilla ice cream, whipped cream, or caramel sauce for added flavor.
History
While the exact origins of sweet potato dump cake are somewhat unclear, this delightful dessert likely evolved from traditional cobbler recipes in the American South. You know how we Southerners love our sweet potatoes and our comfort food, right? Well, this cake combines the best of both worlds!
It’s like someone thought, “Hey, what if we took our favorite fall veggie and turned it into a super easy dessert?” And boom! Sweet potato dump cake was born. I remember the first time my grandma made it for Thanksgiving – talk about love at first bite!
This cake’s popularity really took off in the mid-20th century when convenience foods became all the rage. Suddenly, you could whip up a tasty Southern dessert in no time flat. No need for fancy baking skills or hours in the kitchen. Just dump, bake, and enjoy!
Over the years, folks have put their own spin on it, adding pecans, marshmallows, or even a splash of bourbon. But at its heart, it’s still that simple, comforting dessert we all know and love.
Recipe
Sweet potato dump cake is a delightful fusion of traditional sweet potato casserole and a classic dump cake. This dessert combines the comforting flavors of sweet potatoes with the convenience of a simple cake mix, creating a warm and satisfying treat perfect for fall gatherings or holiday dinners.
This easy-to-make dessert requires minimal effort and delivers maximum flavor. The sweet potato layer is topped with a mixture of cake mix and butter, which bakes into a crispy, golden crust. The result is a dessert that’s both rustic and indulgent, with a perfect balance of textures and flavors.
- 3 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) cold butter, cut into small cubes
Preheat the oven to 350°F (175°C). In a large bowl, mix the mashed sweet potatoes, sugar, melted butter, eggs, vanilla, milk, cinnamon, and nutmeg until smooth. Pour this mixture into a greased 9×13-inch baking dish.
Sprinkle the dry cake mix evenly over the sweet potato mixture, followed by the chopped pecans. Dot the top with the cubed cold butter, making sure to distribute it evenly. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
For best results, allow the dump cake to cool for at least 15 minutes before serving. This allows the layers to set and makes it easier to portion. If desired, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave. For a variation, try adding a layer of chopped apples or pears between the sweet potato mixture and the cake mix for added texture and flavor.
Cooking Steps
Ready to whip up this scrumptious sweet potato dump cake?
You’ll start by preheating your oven to 350°F, then mixing up that sweet potato filling – yum!
Once you’ve got the filling just right, pour it into your baking dish and sprinkle the cake mix evenly over the top.
The fifth step’s a bit of a mystery, but I’m sure it’ll be a piece of cake!
Step 1. Preheat Oven to 350°F
Before diving into the sweet potato mixture, you’ll need to preheat your oven to 350°F (175°C). It’s a crucial step that sets the stage for baking perfection!
Trust me, I’ve learned the hard way that forgetting this can lead to some pretty disappointing results.
While your oven’s warming up, let me share a quick baking tip: make sure your oven rack is in the center position. It’s like finding the sweet spot for even heat distribution.
Oh, and here’s a little secret I’ve picked up over the years – pop an oven thermometer inside to double-check the temperature. Ovens can be sneaky sometimes, showing one temp but actually being another!
Step 2. Mix Sweet Potato Filling
Now that your oven’s preheating, let’s dive into the heart of our sweet potato dump cake: the filling. Grab a big mixing bowl and get ready to create some magic!
First, you’ll need about 3 cups of cooked, mashed sweet potatoes. Trust me, your taste buds will thank you for using these nutritional powerhouses. Sweet potato benefits go beyond just flavor – they’re packed with vitamins and fiber!
In your bowl, combine those creamy sweet potatoes with 1 cup of sugar, 1/2 cup of melted butter, 2 eggs, 1 teaspoon of vanilla extract, and a dash of cinnamon. Mix it all up until it’s smooth and dreamy.
I like to add a pinch of nutmeg too, but that’s our little secret, okay?
Now, here’s where you can get creative with dessert variations. Sometimes I toss in some chopped pecans or a handful of mini marshmallows. Once, I even tried adding crushed pineapple – it was a tropical twist that had everyone asking for seconds!
Whatever you choose, this filling is gonna be the star of your dump cake show!
Step 3. Pour Filling Into Dish
The moment of truth arrives as you prepare to transfer your luscious sweet potato mixture into the baking dish. Grab your favorite 9×13-inch pan and give it a quick spray with cooking oil. Trust me, you’ll thank yourself later when cleanup’s a breeze!
Now, it’s time to pour that heavenly concoction you’ve whipped up. Watch as it oozes into the dish, filling your kitchen with the most amazing aroma. I swear, the smell alone is enough to make your mouth water!
As you’re pouring, take a moment to appreciate all those sweet potato benefits you’re about to enjoy. Did you know they’re packed with vitamins and fiber? Talk about a guilt-free dessert!
Speaking of desserts, this recipe is perfect for trying out different variations. Once, I added some crushed pineapple to the mix, and let me tell you, it was a game-changer!
Feel free to get creative and make it your own. Maybe toss in some chopped pecans or a sprinkle of cinnamon? The possibilities are endless, and that’s what makes baking so much fun!
Step 4. Sprinkle Cake Mix Evenly
After pouring the sweet potato mixture into your baking dish, it’s time for the pièce de résistance: the cake mix topping. Grab that box of yellow cake mix, and let’s get sprinkling! Trust me, this is where the magic happens.
Okay, here’s the deal: you want to create an even layer of cake mix over the entire surface. It’s like dusting your kitchen with powdered sugar, but way more delicious! Sprinkle it gently, my friends. No need to go all Hulk-smash on it. I once got a little overzealous and ended up with more cake mix on my floor than in the dish. Oops!
For some fun texture variations, try using different cake mixes. Spice cake? Oh yeah! Butter pecan? Now we’re talking! You can even mix it up by adding some chopped nuts or shredded coconut to the cake mix before sprinkling.
Just remember, whatever you choose, spread it evenly. We want every bite to be perfectly balanced, like a cake mix Zen garden. And don’t worry if it’s not picture-perfect – it’ll all melt into gooey goodness in the oven anyway!
Step 5: Top with Butter and Bake to Golden Perfection
With our cake mix layer perfectly sprinkled, let’s move on to the next step in creating this mouthwatering sweet potato dump cake. It’s time to add the final touch that’ll make your taste buds dance with joy!
Grab that stick of butter you’ve been eyeing, and slice it into thin pats. Now, here’s where the magic happens: arrange those buttery bits all over the top of your cake mix. I like to pretend I’m a butter artist, creating a masterpiece!
Don’t worry if it’s not perfect – trust me, it’ll all melt into gooey goodness.
Speaking of goodness, did you know sweet potatoes are packed with awesome benefits? They’re full of vitamins and fiber, so you can feel a little less guilty about indulging in this treat.
And hey, if you’re feeling adventurous, why not try some cake variations? I once threw in some pecans and a dash of cinnamon – talk about a game-changer!
Now, pop that beauty into your preheated oven and let it work its magic. In about an hour, you’ll have a bubbling, golden-brown masterpiece that’ll make your whole house smell like heaven!
Final Thoughts
This sweet potato dump cake‘s simplicity and deliciousness make it a perfect addition to your dessert repertoire. It’s so easy to whip up, you’ll feel like a kitchen superhero! Trust me, I’ve impressed many friends with this one, and they always think I’ve spent hours slaving away. Little do they know, right?
When it comes to serving suggestions, you can’t go wrong with a scoop of vanilla ice cream on top. The warm, gooey cake paired with cool, creamy ice cream is pure heaven.
Or, if you’re feeling fancy, try a dollop of whipped cream and a sprinkle of cinnamon. Yum!
Looking for some dessert variations? Why not experiment with different spices? I once accidentally added ginger instead of cinnamon, and it was surprisingly delicious!
You could also try swapping out the sweet potatoes for pumpkin or butternut squash. The possibilities are endless!
Frequently Asked Questions
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Absolutely, darling! You can use canned sweet potatoes instead of fresh ones. They’ll save you time and effort. Just drain them well before using. Fresh sweet potatoes offer a firmer texture, but canned work perfectly for a quick, cozy treat.
How Long Does Sweet Potato Dump Cake Stay Fresh in the Refrigerator?
Like a cozy autumn hug, your sweet potato dump cake will stay fresh for up to 5 days in the fridge. You’ll want to keep it covered tightly to maintain its delectable moistness. Enjoy every bite while it lasts!
Is It Possible to Make This Recipe Gluten-Free?
Absolutely, you can make it gluten-free! You’ll love exploring gluten-free alternatives for this sweet treat. Try substituting regular flour with almond or coconut flour. Don’t forget to use gluten-free cake mix too. It’ll be just as delicious!
Can I Substitute the Pecans With Other Nuts or Omit Them Entirely?
Absolutely, darling! You can swap pecans with your favorite nuts or skip them entirely. Try walnuts or almonds for similar crunch. For texture variations, consider coconut flakes or pumpkin seeds. It’s your creation – make it uniquely yours!
What’s the Best Way to Reheat Leftover Sweet Potato Dump Cake?
You’ll swoon over the heavenly aroma as you reheat this divine treat! For the best results, lovingly warm individual slices in the microwave. Alternatively, embrace sweet potato variations by gently reheating in the oven for a crispy, caramelized top. Irresistible!
Conclusion
You’ve just baked up a slice of heaven! This sweet potato dump cake is as easy as pie (actually, even easier). It’s the perfect comfort food for chilly nights or holiday gatherings. The aroma that’ll fill your kitchen? Pure bliss! Trust me, I’ve made this countless times, and it’s always a hit. So go ahead, give it a try. You’ll be the star of any potluck, and your taste buds will thank you. Enjoy every last crumb!