Sweet Potato Dump Cake
This Sweet Potato Dump Cake layers spiced sweet potatoes, yellow cake mix, and pecans, topped with butter for a golden crust. It's as easy to throw together as it is SO delicious!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cans sweet potatoes in light syrup (drained) 29 ounces each
- 1 can evaporated milk 12 ounces
- 0.75 cup light brown sugar, packed
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 package yellow cake mix 15.25 ounces
- 1 cup chopped pecans plus more for topping (optional)
- 0.75 cup unsalted butter, sliced into pats 1 ½ sticks / 170 g
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray.
- In a large bowl, add the drained sweet potatoes and mash them. Then, add evaporated milk, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Stir until well combined.
- Pour the sweet potato mixture into the prepared baking dish.
- Sprinkle the yellow cake mix in an even layer over the top of the sweet potato mixture. Top with chopped pecans.
- Arrange the sliced butter pats evenly over the top of the cake mixture.
- Bake for 85-90 minutes, or until the top is golden brown and the cake is set. A toothpick inserted into the center should come out clean.
- Remove the cake from the oven and let it cool for at least 15 minutes before serving.
- Serve warm, optionally topped with whipped cream and extra chopped pecans.
Notes
This dump cake is incredibly easy to make and perfect for fall gatherings or holidays like Thanksgiving. The sweet potato base provides a unique flavor and moisture that pairs wonderfully with the sweet cake mix and crunchy pecans.