Sweet Potato Cobbler Cake has this incredible ability to make any day feel like a cozy hug. I remember the first time I tried making a homemade sweet potato cobbler cake; the house filled with the most amazing aroma of cinnamon and warm, baked sweet potatoes, and my family devoured it. It’s become my go-to for an easy sweet potato cobbler cake because it’s so forgiving and always turns out wonderfully moist. This dish is pure comfort food, perfect for sharing with loved ones, especially during those cooler months. Let’s get cooking!
Why You’ll Love This Sweet Potato Cobbler Cake
- Incredible melt-in-your-mouth flavor that’s both comforting and decadent.
- Super quick prep time, making it perfect for busy weeknights.
- A healthier dessert option with the natural goodness of sweet potatoes.
- Budget-friendly ingredients that are easy to find at any grocery store.
- Guaranteed to be a family favorite, even for picky eaters.
- You’ll achieve a wonderfully moist sweet potato cobbler cake every time.
- This moist sweet potato cobbler cake is incredibly forgiving, even if you’re new to baking.
- A delightful way to enjoy a sweet potato dessert cake without all the fuss.
Sweet Potato Cobbler Cake Ingredients
Gathering these simple sweet potato cobbler cake ingredients is the first step to baking this delightful dessert. You’ll need:
- 2 cups canned sweet potatoes or yams, drained and cut into pieces – Make sure to drain most of the liquid; this keeps your cobbler cake from getting too wet.
- 1 box Butter Pecan Cake Mix (or substitute yellow, spiced, or cinnamon cake mix) – This is the secret to an easy topping that bakes up beautifully.
- 1/2 cup butter, softened (or substitute neutral oil or vegan butter) – Softened butter is crucial for creating that perfect crumbly topping texture.
- 1 teaspoon vanilla extract – Adds a lovely warmth and depth of flavor.
- 1 teaspoon pumpkin spice (or substitute ginger, allspice, nutmeg, or cinnamon) – This spice blend really brings out the cozy, fall flavors in the sweet potato.
How to Make Sweet Potato Cobbler Cake
Learning how to make sweet potato cobbler cake is surprisingly simple, and the results are incredibly rewarding. Get ready for a dessert that smells as amazing as it tastes!
- Step 1: First, preheat your oven to 350°F (175°C). This is the perfect temperature to get that lovely golden-brown crust and bubbly filling. Lightly grease a 9×13 inch baking dish.
- Step 2: Open your canned sweet potatoes and carefully drain off about half of the liquid. Pour the remaining sweet potatoes into your prepared baking dish. Cut them into smaller pieces right in the dish; this helps them cook evenly.
- Step 3: Sprinkle the pumpkin spice and vanilla extract over the sweet potatoes. Gently toss them together to coat. You’ll start to smell that wonderful, warm aroma already!
- Step 4: Now, for the topping. In a separate mixing bowl, combine the butter pecan cake mix with the softened butter. I like to use my hands for this part; it feels more rustic and helps ensure everything is well combined. Mix until the texture resembles coarse crumbs or a soft dough.
- Step 5: Evenly clump this delicious cake mixture over the seasoned sweet potatoes in the baking dish. Gently spread it out to cover the entire surface. Don’t worry if it’s not perfectly smooth; a little unevenness adds to the charm of this cobbler cake.
- Step 6: Bake in the preheated oven for approximately 50 minutes. You’re looking for the topping to be a beautiful golden brown and the sweet potato filling to be bubbly around the edges. The scent filling your kitchen is your cue that this sweet potato cobbler cake is almost ready!
- Step 7: Once baked, carefully remove the cobbler cake from the oven. Let it cool for at least 10-15 minutes before serving. This resting time allows the filling to set slightly, making it easier to scoop and enjoy. This is a key part of how to make sweet potato cobbler cake perfectly.
Pro Tips for the Best Sweet Potato Cobbler Cake
Want to elevate your sweet potato cobbler cake game? I’ve picked up a few tricks over the years that make all the difference in achieving that perfect, comforting dessert.
- For the topping, don’t overmix the cake mix and butter. You want it to resemble coarse crumbs, not a smooth batter. This ensures a lovely, textured topping.
- If you can’t find butter pecan cake mix, a yellow or spice cake mix works beautifully. Consider adding a handful of chopped pecans to the topping for extra crunch.
- Baking time can vary slightly depending on your oven. Keep an eye on it after 45 minutes; the edges should be bubbly and the topping golden brown.
- Letting the cobbler cake cool for a bit before serving is crucial. It allows the filling to set, preventing a soupy mess and ensuring you get that delightful cobbler cake texture.
What’s the secret to a perfect sweet potato cobbler cake?
The real magic lies in the balance of moist sweet potato filling and the buttery, crumbly topping. Using softened butter for the topping and not overmixing creates that desirable texture, ensuring a truly wonderful moist sweet potato cobbler cake.
Can I make sweet potato cobbler cake ahead of time?
Yes, you can assemble the cobbler cake a few hours ahead of baking. Cover the dish tightly and keep it at room temperature. If you plan to store it overnight, refrigerate it and add a few extra minutes to the baking time. For more make-ahead dessert ideas, check out these make-ahead recipes.
How do I avoid common mistakes with sweet potato cobbler cake?
To prevent a dry sweet potato cobbler cake, make sure you don’t drain ALL the liquid from the canned sweet potatoes; a little moisture is good. Also, avoid over-baking, as this can dry out both the filling and topping. Learn more about preventing common baking mistakes at this baking tips page.
Best Ways to Serve Sweet Potato Cobbler Cake
This versatile sweet potato cobbler cake is delicious served in so many ways! For a truly comforting experience, I love serving it warm, right out of the oven, with a generous dollop of vanilla bean ice cream or a spoonful of freshly whipped cream. The contrast of the warm, spiced cake with the cold, creamy topping is pure bliss. It’s also a fantastic pairing with a strong cup of coffee or a glass of milk for an afternoon treat. If you’re looking for a heartier sweet potato dessert cake, consider serving a slice alongside a simple green salad or even with a side of roasted turkey for a unique holiday meal twist. You can find more food-related tips here.
Nutrition Facts for Sweet Potato Cobbler Cake
Here’s a look at the nutritional breakdown for one serving of this delightful cobbler cake. It’s a treat that offers a good balance of flavors and comforting elements.
- Calories: 250 kcal
- Fat: 12 g
- Saturated Fat: 7 g
- Protein: 3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 200 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional guidelines, consult resources like the MyFitnessPal website.
How to Store and Reheat Sweet Potato Cobbler Cake
Once your delicious sweet potato cobbler cake has cooled, proper storage is key to keeping it fresh and tasty. For the best results, allow the cobbler cake to cool completely on a wire rack. This prevents condensation from making the topping soggy. Once cooled, you can store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. If you want to keep your sweet potato cobbler cake longer, freezing is a great option! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it again, reheating is simple. For refrigerated portions, a quick 15-20 minutes in a 350°F (175°C) oven – similar to the original sweet potato cobbler cake baking time – should warm it through perfectly. Frozen slices can be reheated directly in the oven, though they might need a bit longer, so keep an eye on them. For more storage tips, see these food storage tips.
Frequently Asked Questions About Sweet Potato Cobbler Cake
What is sweet potato cobbler cake?
A sweet potato cobbler cake is a delightful dessert that marries the comforting, spiced flavors of sweet potato pie with the ease of a cake. It typically features a base of cooked sweet potatoes, often seasoned with warm spices, topped with a cake-like crumble or batter that bakes up golden and delicious. It’s a fantastic way to enjoy the classic taste of sweet potato in a simpler, more accessible format. Discover more about different types of desserts.
Can I use fresh sweet potatoes instead of canned for my cobbler cake?
Absolutely! If you prefer using fresh sweet potatoes, you’ll need about 2 medium-sized ones (around 1.5 lbs). Peel them, cut them into chunks, and boil or steam them until they are very tender. Then, mash them well and drain any excess moisture before using them in the recipe. The texture might be slightly different, but the flavor will be just as wonderful. Learn about the benefits of eating sweet potatoes.
My sweet potato cobbler cake came out dry. What went wrong?
A dry sweet potato cobbler cake is usually a result of over-baking or not enough moisture in the filling. Make sure you’re not draining all the liquid from the canned sweet potatoes, as that liquid adds essential moisture. Also, keep a close eye on the baking time; once the topping is golden brown and the filling is bubbly, it’s likely done. Over-baking will dry it right out.
What are some good variations for this sweet potato cobbler cake?
You can easily customize this sweet potato cobbler cake! Try adding a handful of chopped pecans or walnuts to the cake topping for extra crunch. For a different flavor profile, swap the pumpkin spice for cinnamon and ginger, or add a touch of orange zest to the sweet potato mixture. It’s a very adaptable sweet potato dessert cake! Explore more dessert variations.
Variations of Sweet Potato Cobbler Cake You Can Try
Once you’ve mastered the basic sweet potato cobbler cake, don’t be afraid to get creative! There are so many ways to adapt this recipe to suit your tastes and dietary needs. For those looking for a dairy-free or vegan option, a vegan sweet potato cobbler cake is easily achievable. Simply use a vegan butter substitute or coconut oil for the topping and ensure your cake mix is dairy-free. You can also make a fantastic gluten-free sweet potato cobbler cake by using a gluten-free baking mix instead of a traditional one. For a flavor twist, try adding a bit of orange zest to the sweet potato mixture or replacing the pumpkin spice with a blend of cinnamon and cardamom for a different aromatic profile.
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Sweet Potato Cobbler Cake: 1 Cozy Dessert
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A delightful Sweet Potato Cobbler with Cake Mix that transforms chilly days into comforting embraces. This recipe combines the natural sweetness of canned sweet potatoes with a buttery pecan cake mix for an easy and impressive dessert, perfect for any gathering.
Ingredients
- For the Filling: 2 cups Canned Sweet Potatoes/Yams, drained and cut into pieces
- For the Topping: 1 box Butter Pecan Cake Mix (can substitute with yellow, spiced, or cinnamon cake mix), 1/2 cup Butter (Softened, can substitute with neutral oil or vegan butter), 1 teaspoon Vanilla Extract, 1 teaspoon Pumpkin Spice (can replace with ginger, allspice, nutmeg, or cinnamon)
Instructions
- Preheat your oven to 350°F (175°C). Gather all your ingredients.
- Open the canned sweet potatoes and drain half the liquid. Pour into a 9×13 baking dish and cut into small pieces.
- Sprinkle pumpkin spice and vanilla extract over the sweet potatoes and mix gently.
- In a mixing bowl, combine cake mix and softened butter until a soft dough forms.
- Clump the cake mixture evenly over the sweet potatoes, spreading it gently.
- Bake for about 50 minutes until the top is golden brown and the filling is bubbly.
- Let the cobbler cool for a few minutes before serving.
Notes
- For best flavor, use real butter in the topping.
- Sweet potato cobbler can be enjoyed warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
