This Sweet Potato Dump Cake brings together creamy mashed sweet potatoes, warm spices, and a buttery yellow cake mix topping for one of the easiest sweet potato dessert recipes you’ll make this season. It blends the comfort of sweet potato cake with the no-fuss method of dump cake recipes.
The result is golden and crisp on top, soft and custardy underneath. This easy sweet potato dessert works well for fall gatherings, Thanksgiving, or quiet evenings when you need something warm and sweet on the table fast.
The success of this sweet potato dump cake comes down to structure. The thick base bakes like a custard, while the cake mix on top forms a crisp, buttery crust. The separation between wet and dry is essential here.
No stirring after layering keeps the topping crumbly. If you mix it, you lose the contrast. I use a standard 9×13-inch pan and bake for a full 50 minutes. Anything less, and the center stays loose. A wide dish also gives more surface area for browning, which helps the top develop that golden texture people love.
Cake Mix and Butter: Why This Topping Works
The topping isn’t just convenient. It’s the texture contrast that makes it shine.
I chose yellow cake mix for its mellow sweetness and soft crumb. It complements the spiced sweet potatoes without overpowering them. The cold butter cubes melt gradually into the dry mix, creating those slightly crisp, buttery pockets on top. Don’t melt the butter beforehand or mix it in—this step matters more than it sounds.
If you’re short on yellow cake mix, white cake mix works too. It’s a bit sweeter and softer, but still holds up. Spice cake adds intensity, which I find helpful if your base isn’t heavily seasoned.
Why I Chose These Ingredients
The mashed sweet potatoes provide more than flavor. They build the structure. I roast mine whole, peel, then mash by hand. Roasting gives deeper flavor and keeps moisture balanced. You can use canned sweet potatoes two drained 15 oz cans, but expect a looser base. For baked structure, I prefer fresh.
Brown sugar adds a soft caramel edge, while white sugar brightens it slightly. The mix of cinnamon, nutmeg, and ginger is intentional. Nutmeg gives warmth, cinnamon offers backbone, and ginger cuts the richness. You don’t want this to taste flat.
I use whole milk for moisture, though evaporated milk works just as well if you need more thickness. Eggs bind the filling so it sets during baking. I wouldn’t skip them. If you want more sweet potato flavor in another form, try these Sweet Potato Muffins.
Visual Cues While Baking
Once the dish goes into the oven, don’t open the door too early. After 45 minutes, check that the top is fully golden and no dry patches of cake mix remain. The center should look set and puffed, not sunken.
If the top browns too quickly before the center cooks, tent loosely with foil. A toothpick should come out with moist crumbs from the base but no raw batter from the topping.
Let it rest 15 minutes before serving. That short wait allows the base to settle and thickens the texture. You’ll notice a big difference in sliceability.
Fixing Common Mistakes
Dry top with uncooked filling? Too little butter or uneven layering. Add more cubes next time, evenly spaced.
Mushy center? Bake longer or use less milk if your sweet potatoes are already very wet.
Crumbly topping that won’t hold? The butter may have been too warm or melted before baking.
Want more structure in the base? Use one less egg and roast your sweet potatoes rather than boiling them.
If you like this base texture, you’ll probably enjoy my Sweet Potato Casserole too it’s richer but with similar warmth.
Storage and Leftover Tips
This cake holds up well. Once cooled, cover and refrigerate for up to four days. I reheat single servings in the microwave, about 30 seconds at a time, or warm the whole dish in a low oven.
The topping softens slightly after refrigeration but still tastes great. You can freeze it in individual portions, then reheat in ramekins. The filling stays moist, even after freezing.
Easy Tweaks You Can Try
Swap in a spice cake mix for a bolder flavor. Add ¼ cup maple syrup to the base for a deeper fall sweetness. Sprinkle chopped candied ginger for a spicy edge. Or fold in a handful of mini marshmallows before baking for a twist on sweet potato casserole.
Craving something more cocoa-based? Try these Sweet Potato Brownies for a richer variation.
How I Serve This One
With whipped cream and a little sprinkle of cinnamon. Sometimes a scoop of vanilla ice cream. Around Thanksgiving, I top it with toasted pecans and serve it warm in shallow bowls.
For a fun brunch treat, try it with spiced coffee and a side of Sweet Potato Pancakes. That combo has been a hit in our house more than once.
Save This Recipe and Share Your Take
Pin this Sweet Potato Dump Cake so you can come back to it later especially around fall and holiday baking season.
Leave a comment if you try it with a variation, or if you have questions about the method. I’d love to know how it turns out for you.
Sweet Potato Dump Cake
This sweet potato dump cake recipe combines creamy mashed sweet potatoes, cozy spices, and a golden cake mix crumble for a simple dessert full of holiday flavor. A great twist on traditional sweet potato cake, it’s perfect for fall parties or quick Thanksgiving desserts. If you’re looking for dump cake recipes that are both easy and satisfying, this easy sweet potato dessert is a must-try. Serve with whipped cream or pecan topping for a bakery-style finish.
Ingredients
- FOR THE SWEET POTATO BASE:
- 3 cups mashed sweet potatoes (about 3–4 medium, roasted or boiled)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup whole milk or evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
- FOR THE CAKE TOPPING:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- MIX THE SWEET POTATO FILLING: In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Whisk the mixture until smooth and fully blended.
- TRANSFER TO BAKING DISH: Pour the sweet potato filling into the prepared dish and spread it evenly into all corners using a spatula.
- ADD CAKE MIX: Evenly sprinkle the dry yellow cake mix over the top of the sweet potato layer. Do not stir or mix it in.
- TOP WITH BUTTER: Place the small cubes of cold butter over the surface of the cake mix, spacing them out to cover the top as evenly as possible.
- OPTIONAL NUTS: If using chopped pecans or walnuts, sprinkle them over the buttered surface for added texture and flavor.
- BAKE: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center shows no wet batter.
- COOL AND SERVE: Allow the cake to cool for 15–20 minutes before serving. This rest time helps the sweet potato base set and makes scooping or slicing easier.
Notes
Use canned sweet potatoes (drained) in place of fresh if needed—about two 15 oz cans. The cake is best served warm but can also be enjoyed at room temperature. Leftovers store well in the fridge for up to 4 days and can be reheated in the oven or microwave.
