Sweet Potato Dump Cake
A simple and satisfying dessert that combines sweet potatoes with a crunchy cake mix topping, perfect for any occasion.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.