Sweet Potato Dump Cake Recipe 🍠|👨‍🍳 With Cake Mix & Fresh Sweet Potatoes | Old-Fashioned & Southern

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor, while sunflower seeds are budget-friendly.

Start with 4 lbs of raw sweet potatoes, wash them, and prick each one with a fork.

Wrap the sweet potatoes in plastic wrap and microwave in two batches for 10 minutes each on high until soft.

Peel the sweet potatoes and measure out 1,400 g (about 4 1/2 cups) of sweet potato flesh, covering it with plastic to prevent browning.

Dump the sweet potato into a buttered 9x13 baking dish and mash it evenly.

Add 2 tbsp of lemon juice and 1 cup minus 2 tbsp of orange juice to the mashed sweet potatoes and mix lightly to combine.

Sprinkle in 1/2 cup of light brown sugar, 1 tsp of cinnamon, 1/2 tsp of ginger, 1/4 tsp of nutmeg, 1/8 tsp of cloves, and 1/8 tsp of salt, mixing to distribute evenly.

Add 2 tsp of orange zest and 1 tsp of lemon zest, mixing lightly to combine.

Spread 1 (15.25 oz) box of white cake mix evenly over the sweet potato mixture without stirring.

Cut 2 sticks of unsalted butter into small pads and lay them on top of the cake mix, placing them close together but not touching.

Preheat the oven to 350°F (175°C) while finishing the butter placement.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens