Friday, April 9, 2010

Sourdough Sweet Potato Dump Cake

Once a year I buy a bushel of sweet potatoes from a local farmer. I substitute 2 slow-baked (about 3 hours on 300 degrees) sweet potatoes for the canned version in this recipe. I also omitted all the optional ingredients...this is already a rich cake without the extras. For the cake mix I used the Pineapple Upside Down Cake mix because it has no eggs or milk in the mix. Yumm

1 box cake mix (yellow, white, or spice)
1 can sweet potatoes or pumpkin
1 stick butter or margarine
1 can crushed pineapple (optional)
1/2 cup coconut (optional)
1/2 cup pecans (optional)

Grease a 9 x 13 baking dish. Mash sweet potatoes. Stir in pecans and or pineapple. Spread in baking dish. Sprinkle with coconut. Sprinkle cake mix over top. Melt butter and pour over top of cake mix. Bake at 350 degrees for 45 minutes to an hour.

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