When you think of desserts that are both easy to make and incredibly satisfying, Sweet Potato Dump Cake often springs to mind. This delightful creation encapsulates the rich, warm flavors of sweet potatoes, perfectly complemented by spices like cinnamon and nutmeg. Not only does this cake deliver on taste, but it also operates on a no-fuss approach to baking, making it ideal for any home cook looking to impress without spending hours in the kitchen.
Why We Love This Sweet Potato Dump Cake Recipe
There’s something comforting about Sweet Potato Dump Cake that has become a staple in many households. It seamlessly combines the sweetness of sweet potatoes with the warmth of spices, creating a cozy dessert that invokes memories of fall gatherings and family dinners. Plus, it’s so simple to prepare that you’ll find yourself making it time and again. The combination of a creamy sweet potato filling with a crunchy cake mix topping makes each bite a delightful experience. You can customize it, serve it warm, or dress it up with your favorite toppings, making it perfect for any occasion.
Ingredients for Sweet Potato Dump Cake
To create this delightful Sweet Potato Dump Cake, you will need the following ingredients:
- 3 large sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup butter, divided
- 1/3 cup milk
- 1 tablespoon nutmeg
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 15-ounce box yellow cake mix
How to Make Sweet Potato Dump Cake Directions
Making Sweet Potato Dump Cake is a straightforward and enjoyable experience. Here’s how to prepare it step by step:
Prepare the Sweet Potatoes: Start by peeling the sweet potatoes. Cut them into thick disks, about half an inch in thickness. This will ensure that they cook evenly.
Boil the Sweet Potatoes: In a large pot, bring water to a boil. Once boiling, add the sweet potato disks and cook until they are soft enough to mash—this usually takes around 15-20 minutes. You’ll know they’re ready when they can be easily pierced with a fork.
Mash the Sweet Potatoes: Drain the sweet potatoes and transfer them to a mixing bowl. Use a potato masher or a fork to mash them until they are smooth.
Mix in the Ingredients: To the mashed sweet potatoes, add the granulated sugar, brown sugar, and one stick of melted butter. Then, pour in the milk, nutmeg, pumpkin pie spice, cinnamon, and vanilla extract. Stir everything together until well combined. This mixture should be creamy and flavorful.
Prepare the Baking Dish: Grease a 9 x 13-inch baking pan, or opt for two round cake pans if you prefer. Pour the sweet potato mixture into the prepared pan(s), spreading it out evenly.
Add the Cake Mix Topping: Open the box of yellow cake mix and sprinkle it generously over the sweet potato layer. Make sure to cover the entire surface for a uniform texture.
Add Remaining Butter: Take the remaining stick of butter and cut it into thin slices. Distribute these slices evenly over the top of the cake mix. This will help the cake mix become golden brown and delicious as it bakes.
Bake: Preheat your oven to 350°F (175°C). Place your baking dish in the oven and let it bake for about 30 to 40 minutes. Keep an eye on it—you’re looking for a golden brown top, indicating that the cake mix has cooked properly.
Add Extra Butter if Needed: If you notice any dry patches of cake mix or flour on top, don’t hesitate to spoon a bit of melted butter over those areas. This will help them soften and brown beautifully.
Cool and Serve: Once baked, remove the cake from the oven and allow it to cool for a few minutes before serving. The delightful scent will be hard to resist!
How to Serve Sweet Potato Dump Cake
Serving Sweet Potato Dump Cake can be as simple or elaborate as you like. This cake is particularly wonderful when served warm, straight from the oven. You can enjoy it on its own or top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch. Both options highlight the cake’s flavors and elevate the comforting experience.
Another great way to serve this dessert is at gatherings. Slice it into squares for a casual potluck or use a larger serving spoon to offer portions from a pan. Either way, your family and friends will surely be impressed!
Expert Tips: Sweet Potato Dump Cake
Creating the perfect Sweet Potato Dump Cake doesn’t have to be complicated. Here are some expert tips to help you achieve the best results:
Choose the Right Sweet Potatoes: Opt for sweet potatoes that are firm and smooth, with no soft spots. This will ensure a flavorful mash that acts as the base for your cake.
Don’t Over-Mash: While you want a smooth consistency, be careful not to over-mash the sweet potatoes to the point of making them too gummy. A little texture is fine!
Adjust Your Spices: Feel free to experiment with the spices in this recipe. If you prefer more of a ginger taste, add some ground ginger. If you enjoy the warmth of allspice, toss a sprinkle in.
Bake Until Golden Brown: Always check your cake as it nears the end of the baking time. The top should be golden brown and, if you insert a toothpick, it should come out clean.
Let It Rest: Allow the dump cake to set for a few minutes after baking before serving. This will help it firm up just a bit and make it easier to cut.
How to Store Sweet Potato Dump Cake
If you find yourself with leftovers (though they may be rare), storing Sweet Potato Dump Cake is simple. Allow the cake to cool completely before covering it with plastic wrap or transferring it to an airtight container. Keep it in the refrigerator where it will last for about 3 to 5 days. If you prefer to freeze it, ensure it is well-wrapped in foil or plastic wrap. When stored this way, it can remain good for up to three months. Just thaw it in the refrigerator when you’re ready to enjoy it again!
Variations of Sweet Potato Dump Cake
While the classic version of Sweet Potato Dump Cake is delightful, there are plenty of ways to mix things up and create variations:
Nutty Delight: Add chopped pecans or walnuts on top of the cake mix before baking for an added crunch. This addition provides both texture and flavor.
Chocolate Sweet Potato Cake: Try incorporating mini chocolate chips into the sweet potato mixture for a twist that will satisfy any chocolate lover.
Coconut Twist: Sprinkle shredded coconut over the cake mix for a tropical flair. It wonderfully complements the sweetness of the sweet potatoes.
Fruit-Inspired: Mix in some fruit, like diced apples or cranberries, with the sweet potato layer to add a burst of tartness that balances the sweetness.
FAQs About Sweet Potato Dump Cake
1. Is it necessary to peel the sweet potatoes?
While you can leave the skins on for added nutrients, peeling the sweet potatoes provides a smoother texture for the dump cake.
2. Can I use canned sweet potatoes instead of fresh ones?
Yes, canned sweet potatoes can be used in a pinch. Just ensure to drain them well before mashing.
3. How do I know when the dump cake is done?
The cake is typically done when the top is golden brown, and a toothpick inserted into the center comes out clean.
4. Can I serve Sweet Potato Dump Cake at room temperature?
Absolutely! This cake is delicious both warm and at room temperature, making it flexible for serving occasions.
5. What toppings pair best with Sweet Potato Dump Cake?
Whipped cream, ice cream, or even a drizzle of caramel sauce all pair wonderfully with this cake.
Sweet Potato Dump Cake
Equipment
- 9 x 13-inch baking pan
- Mixing Bowls:
- Pot for boiling
Ingredients
- 3 large sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup butter divided
- 1/3 cup milk
- 1 Tbsp nutmeg
- 1 Tbsp pumpkin pie spice
- 1 Tbsp cinnamon
- 1 Tbsp vanilla extract
- 1 15-ounce box yellow cake mix
Instructions
- Peel the sweet potatoes and cut them into thick disks, about half an inch thick.
- In a large pot, bring water to a boil. Add sweet potato disks and cook until soft, about 15-20 minutes.
- Drain the sweet potatoes and mash them in a mixing bowl until smooth.
- Mix in granulated sugar, brown sugar, 1 stick of melted butter, milk, nutmeg, pumpkin pie spice, cinnamon, and vanilla extract until well combined.
- Grease a 9 x 13-inch baking pan and pour the sweet potato mixture into it, spreading it evenly.
- Sprinkle the yellow cake mix evenly over the sweet potato layer.
- Slice the remaining stick of butter and distribute the slices evenly over the cake mix.
- Preheat your oven to 350°F (175°C) and bake for 30-40 minutes or until golden brown.
- Allow to cool for a few minutes before serving warm with toppings like whipped cream or ice cream.
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