Sweet Potato Dump Cake is the ideal combination of sweet, spicy sweet potatoes and a crispy, buttery topping; it’s a warm, cozy dessert that’s simple to create and bursting with flavor. This easy-to-make dessert calls for only a few simple ingredients, making it perfect for last-minute gatherings.

Why You’ll Love This Recipe

• The ingredients for this Sweet Potato Dump Cake Recipe are basic, and you won’t need any particular cooking knowledge or equipment to prepare it. The recipe is also adaptable, so you can make it just the way you want it by using your favorite herbs, spices, and other ingredients.
• Comfort food at its finest, this Sweet Potato Dump Cake Recipe will blow your mind. This sweet potato dish is packed with flavor from brown sugar, butter, and spices. In addition to its delicious flavor, the cake has the ideal texture: it is moist, airy, and just slightly crispy on the outside.
• There are a lot of healthy ingredients in the Sweet Potato Dump Cake Recipe. Fiber, vitamins A and C, and minerals like manganese, potassium, and iron may all be found in abundance in sweet potatoes. The combination of butter, brown sugar and spices creates a well-balanced dessert that won’t leave you feeling guilty.

Sweet Potato Dump Cake Ingredients

• Sweet Potatoes. The cake’s moist texture comes from a sweet potato basis. They contribute to the dish’s sugariness and smoothness. Pick sweet potatoes with a uniformly dark orange hue and a thin, even skin for this dish.
• Butter. The butter not only adds taste but also helps hold the cake together. Unsalted butter is recommended for this dish.
• Brown Sugar. The richness of the sweet potatoes is highlighted and given more depth by the addition of brown sugar to the cake.
• Pecans. The pecans give the cake a crisp texture and an earthy, nutty taste. The taste of the nuts can be enhanced by roasting them beforehand.
• Ground Cinnamon. Flavor-wise, the cake benefits from the addition of ground cinnamon, which gives it a delightful warmth and spice.
• Ground Nutmeg. The cake takes on a sweet, earthy taste from the ground nutmeg.
• Unsweetened Shredded Coconut. Shredded unsweetened coconut adds a sweet, nutty taste and a crunch to the cake.
• Vanilla Extract. The vanilla extract makes the cake somewhat sweeter and more nuanced in flavor.
• Salt. The cake’s sweetness is enhanced by the use of salt, which also acts as a palate cleanser.

Is This Sweet Potato Dump Cake Healthy?

Since the recipe contains butter, brown sugar, and nuts, Sweet Potato Dump Cake is definitely not a nutritious option. However, sweet potatoes, a rich source of several vitamins and minerals, are included. Use coconut oil in place of butter, a natural sweetener like maple syrup or honey, and flavor-boosting spices like ginger or allspice to create a healthier version of this dish.

Can I Make Sweet Potato Dump Cake In A Slow Cooker?

To answer your question, yes, you can use a slow cooker to prepare Sweet Potato Dump Cake. The sweet potatoes should be peeled and mashed before being added to a slow cooker with melted butter, brown sugar, nuts, cinnamon, nutmeg, shredded coconut, vanilla essence, and salt. Depending on your slow cooker, sweet potatoes should be cooked for between 2 and 4 hours on high heat. Depending on your guests’ preferences, serve warm with a side of vanilla ice cream or whipped topping.

What Else Can I Add To This Sweet Potato Dump Cake For Flavor?

For additional flavor, sprinkle a mixture of spices like cinnamon, nutmeg, and allspice over the Sweet Potato Dump Cake before baking, or drizzle it with maple syrup or honey. Cranberries, raisins, or apple chunks would be great additions. You could also line the bottom of the dish with crumbled graham crackers or ginger snaps and then top it with the sweet potato mixture.

Can This Sweet Potato Dump Cake Be Made Vegan?

A vegan version of Sweet Potato Dump Cake is possible. You can make it vegan by using a vegan butter substitute in place of the butter and a vegan nut substitute in place of the pecans. Brown sugar can be replaced with coconut sugar or maple syrup, both of which are acceptable to vegans.

How To Make Sweet Potato Dump Cake

• Preheat the oven to 350 degrees Fahrenheit.
• Peel and cut sweet potatoes into tiny chunks. Fill a big saucepan halfway with cold water. Bring to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes, or until the potatoes are cooked.
• Drain and mash the potatoes with a potato masher or fork. Place aside.
• Melted butter, brown sugar, pecans, cinnamon, nutmeg, shredded coconut, vanilla extract, and salt in a medium mixing basin.
• Stir in the mashed sweet potatoes until equally mixed.
• Spread the mixture evenly in a 9×13-inch baking dish.
• Bake for 25-30 minutes, or until golden brown on top.
• Allow cooling before serving.

What To Serve With Sweet Potato Dump Cake?

• Vanilla Ice Cream. Vanilla ice cream is a traditional dessert topping. Its rich, smooth taste complements the sweet and spicy notes of the Sweet Potato Dump Cake.
• Whipped Cream. The fluffy, airy texture of whipped cream is a good complement to the thick cake. Its somewhat sour taste balances out the sweetness well.
• Caramel Sauce. The Sweet Potato Dump Cake is made even more decadent by the addition of caramel sauce. The sticky filling complements the crisp pecans and tender cake.
• Cinnamon. Cinnamon is a great way to give a cake a mild, yet noticeable, kick to the flavor. It’s not only a pretty addition to the cake; it also makes the cake’s other tastes pop.
• Apple Pie Spice. Sweet and warming spices like cinnamon, nutmeg, and allspice are blended together to make apple pie spice. It goes swimmingly well with the sweet and savory notes of the sweet potato dump cake.
• Crème Fraiche. Crème fraiche is a rich, creamy topping with a tangy taste that goes wonderfully with the cake. It reduces the sweetness and provides a pleasant richness.

Recipe Variations

• Pumpkin Spice Sweet Potato Dump Cake. Adding canned sweet potatoes in place of pumpkin puree is a great way to change up this traditional dish. Then, to get a warm, comfortable pumpkin spice taste, add more spices like nutmeg, cinnamon, and ginger.
• Chocolate Chip Sweet Potato Dump Cake. Add some small chocolate chips for extra sweetness to this dish. Infusing the cake with a luscious chocolate taste, the chips melt during baking.
• Apple Cinnamon Sweet Potato Dump Cake. This twist makes for a tasty treat throughout the cooler months. Add some apple dice and cinnamon for a delicious, crunchy twist.
• Pecan Sweet Potato Dump Cake. The flavor profile of pecans with that of sweet potatoes is timeless. For a crunchy, nutty finish, sprinkle some chopped nuts on top of the sweet potatoes.
• Coconut Sweet Potato Dump Cake. The sweetness of sweet potatoes pairs well with the flavor of coconut. A layer of crushed coconut on top of the cake would be a nice touch.
• Maple Bacon Sweet Potato Dump Cake. You may add some saltiness to the sweet potato mixture by folding in some cooked, crumbled bacon. For a sweet and savory bite, drizzle some maple syrup on top.
• Peanut Butter Sweet Potato Dump Cake. This cake’s distinctive flavor comes from a layer of smooth peanut butter. Before baking, incorporate it with the sweet potatoes.
• Caramel Sweet Potato Dump Cake. For an extra sweet and sticky taste, drizzle some melted caramel over the sweet potatoes before baking.

How To Store Sweet Potato Dump Cake?

• In The Fridge. Wrapped in plastic wrap and stored in an airtight container in the fridge, Sweet Potato Dump Cake can keep for up to three days.
• In The Freezer. Wrap the cake tightly in plastic wrap and aluminum foil, then store it in an airtight container in the freezer for up to three months. This is the best way to preserve Sweet Potato Dump Cake.
• To Reheat. If you have leftover Sweet Potato Dump Cake, you can reheat it by placing it in the oven at 350 degrees Fahrenheit for about 10 to 15 minutes, or until it is heated through. Alternately, depending on the size of the cake, microwaving it for 1-2 minutes might do the trick.

Sweet Potato Dump Cake Nutrition Facts

Amount Per Serving

• Calories 389
• Total Fat 5g
• Saturated Fat 1g
• Sodium 369mg
• Potassium 735mg
• Total Carbohydrate 84g
• Dietary Fiber 6g
• Sugars 46g
• Protein 5g
• Calcium 163%
• Iron 2%