Here’s a fresh spin on an old-school favorite: our Sweet Potato Rum Raisin Dump Cake. You’ll love the warm flavors of sweet potato, molasses-sweetened raisins, gentle spice—and that “dump-and-bake” simplicity is perfect for busy weeknights or cozy gatherings.
Overview of Recipe Content
- What it is: A wholesome, easy-to-make cake featuring sweet potato and rum-soaked raisins.
- When to serve: Ideal for fall brunches, family dinners, or festive holiday desserts.
- Why you’ll love it: Comforting, flavorful, and fuss-free.
- Flavor profile: Sweet, warmly spiced, with chunks of buttery cake and bursts of rum-soaked raisins.
- Health/nutrition angle: Sweet potato adds fiber and beta-carotene; you can lighten it up by reducing butter and sugar.
- Ingredient list:
- 2 cups (400g) cooked & mashed sweet potato
- ½ cup (80g) raisins, soaked in 2 Tbsp dark rum
- ½ cup (100g) brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- 1 box (15.25 oz/432g) yellow or spice cake mix
- ½ cup (115g) unsalted butter, melted
- Optional: ½ cup chopped pecans or walnuts
- Tools needed:
- 9×13″ baking dish
- Mixing bowl
- Measuring cups/spoons
- Spatula
- Substitutions/add-ins:
- Use either yellow or spice cake mix—spice gives a deeper flavor.
- Swap nuts for sunflower seeds to keep it nut-free.
- Omit the rum and soak in apple juice for a kid-friendly or alcohol-free version.
How to Make Sweet Potato Rum Raisin Dump Cake
- Preheat oven to 350°F (175°C).
- Soak the raisins. In a small bowl, cover them with 2 Tbsp dark rum; let sit 15–30 minutes.
- Mix the base. Combine mashed sweet potato, brown sugar, vanilla, cinnamon, and salt until smooth and fragrant—it should smell like autumn heaven!
- Assemble. Spread the sweet potato mix in a greased 9×13″ dish. Sprinkle raisins evenly on top, followed by optional nuts.
- Add cake mix. Sprinkle the dry cake mix over everything—don’t stir.
- Pour butter. Drizzle melted butter all over, ensuring the top is fully moistened.
- Bake for 35–40 minutes. The top should be golden and crisp; a toothpick in the center comes out clean.
- Cool slightly before serving. Let it rest 10 minutes so it sets up beautifully.
That’s it—no mixer, no mess, all flavor.
What to Serve with Sweet Potato Rum Raisin Dump Cake
- A scoop of vanilla or cinnamon ice cream.
- A dollop of whipped cream with a hint of nutmeg.
- A simple cup of coffee, chai, or dessert wine.
Tips for Making It Perfect
- Even butter distribution: Use a spoon to help butter drip into cake mix.
- Mash sweet potatoes well: No lumps = even texture.
- Check sweetness: Taste your sweet potato mixture before assembling and adjust if needed.
- Make ahead: Assemble, cover, and refrigerate. Bake 15 min longer than instructed.
Storage Instructions
- Room temperature: Covered, up to 2 days.
- Refrigerator: 4–5 days; reheat single slices in microwave for 20–30 sec.
- Freezer: Bake first; then cool, wrap in foil, freeze up to 3 months. Thaw overnight, reheat at 325°F until warmed through.
General Information
This is a mash-up of classic Southern dump cake—a quick and lazy way to bake—infused with the rich flavors of sweet potato and rum. Sweet potato became a Thanksgiving favorite in the 19th century, and cake mixes took off in the 1950s. So this recipe brings together nostalgia and modern ease!
Frequently Asked Questions
Q1: Can I use canned sweet potato?
Yes! Drain well and mash thoroughly before using.
Q2: Can I omit the rum?
Absolutely—swap it for warm water or juice for a kid-friendly version.
Q3: Gluten-free option?
Use a gluten-free cake mix and double-check your ingredients.
Q4: Can I double in a bigger pan?
Sure, but bake time may need to increase by 5–10 minutes.
Q5: Can I replace brown sugar?
Light brown sugar works great; coconut sugar is okay too, but flavor shifts slightly.
Conclusion
This Sweet Potato Rum Raisin Dump Cake is your new go-to when you want something effortless yet unforgettable. The rich sweetness, the buttery crisp, the warmth of spice—it’s pure kitchen happiness! Once you’ve tried this, you’ll love exploring these favorites:
Thank you for reading! Please leave a ★ review or comment—and tag your creation on Pinterest at https://www.pinterest.com/poulefrecipe/ so I can share the love!
Interactive Elements
I’d be thrilled if you left a comment below or tagged your masterpiece on Pinterest @poulefrecipe.
Nutritional Information
| Nutrient | Per Serving (1/12 cake) |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Sugar | 23 g |
| Fiber | 3 g |
| Sodium | 220 mg |
Sweet Potato Rum Raisin Dump Cake Recipe
- Total Time: 55 mins
- Yield: 12 servings 1x
Description
A cozy, easy Sweet Potato Rum Raisin Dump Cake filled with warm spices, buttery cake mix, and rum‑soaked raisins—perfect for cozy evenings or holiday treats!
Ingredients
2 cups cooked & mashed sweet potato
½ cup raisins (soaked in 2 Tbsp dark rum)
½ cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp salt
1 box yellow or spice cake mix (15.25 oz)
½ cup unsalted butter, melted
½ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. Soak raisins in rum 15–30 minutes.
3. Mix mashed sweet potato, sugar, vanilla, cinnamon, salt.
4. Spread mixture in 9×13″ pan.
5. Sprinkle raisins and nuts.
6. Evenly sprinkle dry cake mix on top.
7. Drizzle melted butter over everything.
8. Bake 35–40 minutes until golden and set.
9. Cool 10 minutes before serving.
Notes
Ensure sweet potato is well mashed for best texture.
Distribute melted butter evenly using a spoon.
Make ahead: assemble and refrigerate, bake later with extra 15 minutes.
Substitute rum with juice for alcohol‑free version.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
