Sweet Potato Dump Cake

A cozy southern-style dessert combining creamy sweet potatoes, buttery cake mix, and warm spices — the easiest comfort cake for holidays or any occasion.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 15

Cook Time: 50

Cooling Time: 15

Total Time: 1 20

Servings: servings

Calories: 380kcal

Cost: $10–12

Equipment

1 9x13 inch baking dish Greased
1 Mixing bowl For sweet potato base
1 Potato masher or fork To mash sweet potatoes
1 set Measuring cups/spoons —
1 Sharp knife To slice butter
1 Can opener For canned sweet potatoes
1 pair Oven mitts For safety
1 Cooling rack Optional

Ingredients

1 can (29 oz) Sweet potatoes or yams Drained and mashed
1 box (15.25 oz) Yellow cake mix Dry, unprepared
1 cup Butter Cold, sliced thin
0.25 cup Brown sugar
0.25 cup Granulated sugar
1 teaspoon Cinnamon
0.5 teaspoon Nutmeg
1 teaspoon Vanilla extract
0.5 cup Chopped pecans Optional
0.5 cup Mini marshmallows Optional
2 oz Cream cheese Optional for creamy layer
2 tablespoon Heavy cream Optional
1 pinch Salt To taste

Instructions

Preheat oven to 350°F and grease baking dish.
Mash drained sweet potatoes with sugars, spices, and vanilla.
Spread mixture evenly in baking dish.
Sprinkle cake mix evenly on top.
Add pecans and marshmallows if using.
Arrange butter slices over the surface.
Bake 45–55 minutes until golden and bubbling.
Cool 15 minutes before serving.

Notes

For extra flavor, add a splash of bourbon or top with a drizzle of caramel sauce after baking. Best served warm with ice cream or whipped cream.

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