Fall desserts hold a special place in my heart, and this sweet potato dump cake has become my go-to recipe when I want something cozy without the fuss. I love that I can throw it together while my kids are doing homework, and the kitchen fills with those familiar autumn spices that make everyone peek their heads in to ask what’s baking.
The best part about dump cakes is right there in the name – you literally dump the ingredients in a pan and let the oven do its thing. No fancy mixing techniques, no pile of bowls to wash, just simple ingredients coming together to make something that tastes like it took way more effort than it actually did.
Whether you’re bringing a dessert to a potluck or just craving something sweet after dinner, this recipe hits all the right notes. And if you’re like me and always stock canned sweet potatoes in your pantry, you’re already halfway there.
Why You’ll Love This Sweet Potato Dump Cake
- Effortless preparation – True to its ‘dump cake’ name, this dessert only requires layering ingredients – no mixing, creaming, or complicated techniques needed.
- Budget-friendly ingredients – Using simple pantry staples like cake mix and sweet potatoes makes this an affordable dessert that tastes like you spent hours in the kitchen.
- Perfect for holidays – The warm spices and sweet potato base give you all the cozy fall flavors of a traditional sweet potato pie, but with a delicious buttery, crunchy topping.
- Make-ahead friendly – You can prepare this cake a day in advance and reheat it when needed, making it perfect for busy holiday schedules or family gatherings.
- Crowd-pleasing dessert – The combination of creamy sweet potato filling and crispy cake mix topping creates a dessert that appeals to both pie lovers and cake fans alike.
What Kind of Sweet Potatoes Should I Use?
For this dump cake, you’ll want to look for Jewel or Beauregard sweet potatoes – these are the common orange-fleshed varieties you’ll find at most grocery stores. While white or purple sweet potatoes can work too, the orange ones give you that classic sweet potato flavor and beautiful color that makes this dessert so appealing. Pick sweet potatoes that feel firm and heavy for their size, avoiding any with soft spots or sprouts. To get them perfectly mashed, you can either bake them until tender (which brings out their natural sweetness) or boil them until they’re fork-tender – just make sure they’re well-drained to avoid a watery cake. If you’re in a time crunch, canned sweet potato puree can work as a substitute, just be sure to get the plain variety without added sugars or spices.
Options for Substitutions
This cozy dessert is pretty adaptable – here are some swaps you can try:
- Sweet potatoes: You can use canned sweet potato puree instead of fresh – you’ll need about 2 (15 oz) cans. Pumpkin puree works too, though it might be a bit more watery, so drain it first.
- Evaporated milk: Half and half works perfectly here, or try full-fat coconut milk for a dairy-free option. Regular whole milk can work too, but the filling won’t be as rich.
- Yellow cake mix: Spice cake mix makes a nice alternative and adds extra warmth to the flavor. White cake mix works too, or try a gluten-free cake mix if needed.
- Nuts: Any nuts work great here – pecans, walnuts, or almonds are all good choices. For nut allergies, try using crushed graham crackers or granola instead.
- Brown sugar: White sugar plus 1 tablespoon of molasses works as a substitute. Coconut sugar is another option, though it might make the cake slightly less sweet.
- Butter: For a dairy-free version, try coconut oil or a plant-based butter. Just make sure whatever you use is completely melted.
Watch Out for These Mistakes While Baking
The biggest mistake when making sweet potato dump cake is using undercooked or stringy sweet potatoes – make sure to boil or bake them until completely tender and mash them thoroughly for a smooth, lump-free base. A common error is mixing the cake mix with the other ingredients instead of sprinkling it on top dry – remember, it’s called a dump cake because you’re literally dumping layers of ingredients. To prevent a dry or uneven top layer, make sure to drizzle the melted butter as evenly as possible over the entire surface of the cake mix, paying special attention to cover any dry spots that could result in powdery patches after baking. For the best texture, let the cake cool for at least 20-30 minutes before serving, as this allows the layers to set properly and makes it easier to cut clean slices.
What to Serve With Sweet Potato Dump Cake?
This cozy dessert is perfect with a scoop of vanilla ice cream that slowly melts into all those warm, spiced layers. If you’re feeling extra festive, a dollop of whipped cream and a sprinkle of extra cinnamon makes it even better. Since this is quite a rich dessert, I like serving it with a hot cup of coffee or tea to balance things out. For holiday gatherings, you might want to put out some candied pecans or a drizzle of caramel sauce so everyone can customize their serving just how they like it.
Storage Instructions
Keep Fresh: Once your sweet potato dump cake has cooled completely, cover it tightly with plastic wrap or aluminum foil. You can keep it in the fridge for up to 5 days. The flavors actually get better after a day or two as everything melds together!
Freeze: This cake freezes really well! Cut it into portions, wrap them individually in plastic wrap, then place in a freezer bag. It’ll stay good for up to 3 months in the freezer. Perfect for when you want just a slice or two at a time.
Warm Up: When you’re ready to enjoy a slice, pop it in the microwave for about 20-30 seconds to warm it up. If you like, add a small scoop of vanilla ice cream on top – it’ll melt slightly and create an amazing sauce! For larger portions, warm in a 300°F oven for about 10 minutes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 55-65 minutes |
| Total Time | 70-85 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 30-40 g
- Fat: 150-170 g
- Carbohydrates: 300-350 g
Ingredients
- 3 cups mashed sweet potatoes (from 3 to 4 medium-sized)
- 1 can of evaporated milk (or use half and half)
- 1 cup light brown sugar (loosely packed)
- 3 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1 box yellow cake mix (dry, not mixed)
- 1 cup nuts, chopped
- 3/4 cup melted butter (1 1/2 sticks)
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F (177°C).
Take a 9×13-inch baking dish and spray it evenly with nonstick spray to ensure the cake doesn’t stick while baking.
Step 2: Mix the Sweet Potato Batter
In a large mixing bowl, combine the mashed sweet potatoes, evaporated milk, brown sugar, eggs, ground cinnamon, and ground nutmeg.
Whisk these ingredients together thoroughly until they are fully combined and smooth.
This will serve as the base of your dish.
Step 3: Assemble the Batter in the Baking Dish
Pour the sweet potato batter into the prepared baking dish, spreading it out evenly to ensure a uniform layer.
This is important for an even bake.
Step 4: Add the Topping Ingredients
Gently sprinkle the dry cake mix over the top of the batter, using your fingers to spread it into an even layer.
Once done, add the nuts on top of the cake mix for added texture and flavor.
Step 5: Add Butter and Bake
Slowly and carefully pour the melted butter evenly over the top of the cake mix and nuts, making an effort to cover as much of the surface as possible.
Place the baking dish in the preheated oven and bake for 55-65 minutes, or until the top is golden brown and crisp.
Step 6: Cool and Serve
Once baked, remove the dish from the oven and let it cool for at least 15 minutes before serving.
This resting time allows the flavors to meld and the dish to set slightly.
Serve warm with a generous dollop of whipped cream and enjoy!
