Sweet Potato Dump Cake
This lightly sweetened sweet potato dump cake with a crumble topping is similar to a sweet potato casserole but with a firm, cake-like texture. If you can't find a spice cake mix, you can use a vanilla cake mix and add cinnamon, allspice, nutmeg, ginger and cloves.
Ingredients
- 2 (15 ounce) cans sweet potato puree
- 2 tablespoons light brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 (15¼-ounce) box spice cake mix
- ¾ cup plus 2 tablespoons unsalted butter, melted
- ¼ cup chopped pecans
- ¼ cup graham cracker crumbs
- ¼ cup old-fashioned rolled oats
Directions
- Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking pan with cooking spray. Whisk sweet potato puree, brown sugar, pumpkin pie spice, vanilla and salt together in a medium bowl until smooth, about 30 seconds. Transfer to the prepared pan; use a spatula to spread evenly.
- Sprinkle cake mix evenly over the sweet potato mixture. Drizzle butter over the cake mix, making sure minimal dry spots remain.
- Sprinkle pecans, graham cracker crumbs and oats evenly over the top of the cake.
- Bake until golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool at room temperature for 15 minutes before serving.
