The 4-Ingredient Dump Cake My Grandma Taught Me How to Make

Dump cakes are one of the earliest recipes I learned from my grandmother in her Mississippi kitchen, probably because of how simple they are to make. After a big family meal, she would quietly make her way back to the lamplit kitchen as everyone else watched Wheel of Fortune or football, pull out a square cake pan, and preheat the oven.

She’d add store-bought pie filling to the bottom of the pan, then top it with a box of cake mix and drizzle melted butter over the top to create the easiest, most flavorful dessert that takes less than 45 minutes to make from start to finish. 

As soon as she pulled one of her creations out of the oven, my cousins and I would rush to grab a bowl before it was all gone. She’d tell us to be careful and to wait for it to cool, but I have visceral memories of always burning my mouth on the piping hot dessert because it was just too good to wait for. 

Just like my grandmother, I make classic dump cakes like blueberry and cherry often, but for an autumnal twist that’s perfect for the holiday table, this sweet potato dump cake is the way to go! It starts with two cans of Bruce’s yams in sweet syrup, drained and added to a baking dish. I use a fork to mash them in the pan just a little. Then, I mix together a box of yellow cake mix, a stick of butter, and some cinnamon for the crumb topping. 

The cake bakes for just 35 minutes and makes for a stress-free fall dessert. With its quick bake time and short steps, this dessert means less time in the kitchen and more time spent with the people you love. And, to me, that’s what makes a dessert truly special.

Tips for Making My Sweet Potato Dump Cake

• Mash gently: I like to use a fork to gently mash the sweet potatoes to create a more even surface for the crumbly cake topping to stick to. I do this once the sweet potatoes are already in the baking dish to make it even easier. They don’t need to be fully mashed, just pressed lightly. 
• Get creative with spices: I love the classic flavor of cinnamon in this cake, but pumpkin pie spice or apple pie spice blends both work well, too. Sometimes I add a dash of cloves and nutmeg along with the cinnamon to bring out a more holiday-forward flavor. Don’t be afraid to get creative with the spices you choose, just be cautious not to add too much! Stick to one teaspoon or less to avoid the flavors overpowering the cake. 
• Use your hands: You can use a spatula to combine the cake mix, butter, and cinnamon for the crumbly topping, however, nine times out of ten, I end up using my hands instead. I find it to be quicker and easier to mix everything together and to break apart any larger chunks for a uniform, crumbly mixture that will bake the most evenly.

Serving Suggestions

This sweet potato dump cake is excellent served as a standalone dessert but also works well as a sweet holiday side dish paired with more savory dishes like roast turkey, stuffing, and green bean casserole. It also tastes amazing with a dollop of homemade whipped cream or a scoop of creamy vanilla ice cream. Candied pecans or crushed walnuts can also add an enjoyable crunchy element. 

More Sweet Potato Favorites

• Classic Sweet Potato Pie
• Roasted Sweet Potato Soup
• Oven Baked Sweet Potato Fries
• Sweet Potato Casserole with Marshmallows
  
• Roasted Chicken and Sweet Potatoes