Sweet Potato Dump Cake Recipes

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

APPLE-SWEET POTATO PECAN DUMP CAKE

Steps:

• Preheat oven to 350°. Combine pie filling, sweet potatoes, cinnamon and pie spice in a greased 13x9-in. baking dish. Sprinkle with cake mix and cheese; dot with butter. Drizzle with caramel and sprinkle with pecans. Bake until golden brown, 45-50 minutes. Let stand 10 minutes. Serve warm, with ice cream or whipped cream if desired.

SWEET POTATO SHEET CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
• Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
• Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
• Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.

SUPER EASY SWEET POTATO CAKE (DOCTORED CAKE MIX)

Steps:

• Preheat oven to 350°F (or as instructed on cake mix box).
• Mash the sweet potatoes in a bowl.
• Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
• Add cake mix and apple pie spice. Mix on medium speed until smooth.
• Pour into pan of choice. I used a bundt.

YUMMY SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with greased parchment paper.
• Combine milk and 2 tablespoons orange juice in a bowl; set aside at room temperature for at least 10 minutes.
• Mix orange zest, flour, baking powder, baking soda, allspice, cinnamon, and sea salt together in a bowl.
• Beat white sugar, butter, and brown sugar together in a large bowl using an electric mixer on high speed until creamy. Reduce speed to low; slowly add 1/3 of the beaten eggs and mix until well incorporated. Repeat process until all eggs are added. Add sweet potatoes and almond extract; mix until smooth.
• Stir flour mixture into butter mixture 1/3 at a time, alternating with milk-juice mixture. Beat on low speed until just incorporated. Divide batter evenly between prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool in pans for 10 minutes; invert onto rack to cool completely, about 15 minutes.

SWEET POTATO APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Coat 9x5-inch loaf pan with cooking spray.
• In bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; reserve.
• In small separate bowl, combine apple and raisins; toss with 2 T. of the flour mixture; set aside.
• On medium speed, beat butter and brown sugar until combined. On medium-low speed, beat in eggs and potatoes until blended. (Mixture may look curdled.).
• On low speed, alternately beat in reserved flour mixture with apple cider until blended.
• Stir in reserved apple mixture. Transfer to loaf pan and bake for 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool on rack in pan for at least 10 minutes, then carefully transfer from pan to rack and cool completely.