I’ve just discovered the most fantastic fall dessert – sweet potato dump cake!
This one-bowl wonder combines creamy sweet potatoes with butter, sugar, and condensed milk.
It’s then infused with warm spices and topped with cake mix, so each bite is like a cozy slice of sweet potato pie.
Perfect for Thanksgiving or any autumn gathering, this sweet potato dump cake is sure to become a new seasonal favorite.
Why You’ll Love This Sweet Potato Dump Cake
I made this yesterday, and the smell alone was enough to get me excited!
The creamy, gooey sweet potato filling paired with the crunchy, cookie-like topping had me going back for seconds—okay, maybe thirds!
Here are a few more reasons to try it:
Easy Prep: This is a fun spin on traditional sweet potato pie. And it couldn’t be easier to recreate – just mash, mix, layer, and bake. It really is that easy!
Seasonal Favorite: Fall desserts most often include pumpkin. But once you try this sweet potato cake, it’s sure to take the top spot in your baking rotation.
Customizable Toppings: Feel free to try this with different cake mix flavors or jazz it up with various toppings. I like vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Ingredients
If you’re looking for a fun, easy, and insanely delicious dessert to impress your friends and family, try this recipe. I promise you won’t be disappointed!
Not only is it rich and sweet, but it calls for pantry staples and minimal prep.
Here’s what you’ll need:
- Canned Sweet Potatoes: You can bake them yourself, but this shortcut is ideal for busy cooks. Use tender, pre-cooked sweet potatoes packed in syrup for maximum moisture and flavor.
- Salted Butter: The rich, creamy binder that adds a luscious texture and a salty contrast to the sweet filling.
- Sweetened Condensed Milk: The secret to gooey goodness. This thick, sticky, sugary milk creates a dense, fudgy consistency.
- Granulated Sugar and Brown Sugar: White sugar lends pure sweetness, while molasses-laced brown sugar adds caramel notes.
- Milk: For a smoother pour.
- Vanilla Extract. A must for any baking recipe.
- Nutmeg and Cinnamon: Warm, fragrant nutmeg and cinnamon infuse the sweet potatoes with cozy fall flavors.
- Spice Cake Mix: Sprinkled on top, spice cake mix forms a cookie-like crust as it bakes.
- Chopped Pecans: These are optional, but buttery pecans add a nutty taste and contrasting texture to the soft, gooey filling.
How to Make Sweet Potato Dump Cake
Full disclosure: this recipe is a teeny tiny bit more involved than your average dump cake recipe.
You have to mash the potatoes and mix them with the other filling ingredients. But then it’s just a matter of layering and baking.
And I promise it’s worth those extra few minutes!
Here’s what you need to know:
1. PREP. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. MASH. Drain the sweet potatoes and mash them until smooth. Use a ricer or food processor for the best results.
3. MIX. Add 1/2 cup butter, condensed milk, sugars, milk, vanilla, and spices to the mashed potatoes and mix until well combined.
4. BAKE. Pour the batter into the pan and sprinkle the cake mix and pecans evenly over the top. Drizzle the melted butter over last, then bake for 45-50 minutes.
5. COOL. Let the dump cake cool for at least 15 minutes to allow the filling to set. Then, serve and enjoy!
Tips For the Best Sweet Potato Dump Cake
The flavors of the sweet potatoes, spices, and buttery cake mix in this dish create a truly unforgettable treat.
But before you get mashing, check out these tips:
- Use fresh sweet potatoes. Instead of canned; bake, microwave, or boil raw sweet potatoes. Leave to cool, then mash and use as instructed.
- Smooth consistency. Blitz the sweet potatoes in a food processor until they are lump-free for a creamy texture in the final dish. Add some of the regular milk to help them blend properly.
- Brown the butter. Place the butter in a saucepan and warm over low heat, stirring frequently, until brown and fragrant.
- Add eggs. If you want a sturdier filling, add 2-3 beaten eggs.
- Grate frozen butter. Instead of drizzling the top with melted butter, grate frozen butter over the cake mix for even distribution.
- Crumble top. Mix 1/2 cup of melted butter with the cake mix until it’s crumbly. Sprinkle that over the sweet potato filling to guarantee no dry spots.
- Make ahead. Assemble the dump cake up to a day in advance, store it in the fridge, and bake it when you’re ready to serve.
How to Store
This mouthwatering dessert with a tender, moist crumb and a caramelized, nutty topping will have everyone coming back for seconds.
And it’s especially irresistible with some of this homemade vanilla custard poured over the top!
But if you do have leftovers, here’s how to store them:
To Store: Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for 2-3 days – the topping will absorb moisture and soften the longer it sits.
To Freeze: Tightly wrap the completely cooled dump cake with a layer of plastic wrap followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Scoop individual portions into microwave-safe bowls or ramekins and heat in the microwave until warm, about 30-60 seconds. Alternatively, reheat the entire cake in a 350°F oven for 10-15 minutes.
More Dump Cake Recipes You’ll Love
Chocolate Dump Cake
Oreo Dump Cake
Strawberry Dump Cake
Blueberry Dump Cake
Sweet Potato Dump Cake
12
servings10
minutes50
minutes547
kcalThis one-bowl sweet potato dump cake is like a cozy slice of pie without the effort! It’s perfect for Thanksgiving and sure to become a new seasonal favorite.
Ingredients
2 (15 ounce) cans sweet potatoes in light syrup, drained
1 (14 ounce) can sweetened condensed milk
1 cup melted salted butter, divided
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup milk
1 tablespoon vanilla extract
1 tablespoon nutmeg
1 tablespoon cinnamon
1 (15.25 ounce) box spice cake mix
1 cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Set aside.
- In a large bowl, mash the drained sweet potatoes until smooth. Add 1/2 cup melted butter, sweetened condensed milk, granulated sugar, brown sugar, milk, vanilla, nutmeg, and cinnamon. Mix until well combined.
- Pour the sweet potato mixture into the prepared baking dish and spread it out evenly. Sprinkle the dry spice cake mix and chopped pecans evenly over the sweet potato mixture. Drizzle the remaining 1/2 cup of melted butter over the top. Do not stir.
- Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- Blitz the sweet potatoes in a food processor until they are lump-free for a creamy texture in the final dish. Add some of the regular milk to help them blend properly.
- Mix 1/2 cup of melted butter with the cake mix until it’s crumbly. Sprinkle that over the sweet potato filling to guarantee no dry spots.
- For a sturdier filling, add 2-3 beaten eggs to the filling.
