Sweet Potato Dump Cake

A warm and comforting dessert that blends sweet potatoes with cake mix and pecans for a delightful flavor experience, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings: 12 servings

Course: Dessert

Cuisine: American, Southern

Calories: 350

For the cake

2 cans cans sweet potatoes in light syrup Look for options without additives, such as Libby’s or Del Monte.
1 can evaporated milk Natural brands tend to have a better flavor.
3/4 cup light brown sugar, packed Use fresh brown sugar for a deeper caramel flavor.
3 large eggs Make sure they are at room temperature.
2 teaspoons vanilla extract Real vanilla extract makes a noticeable difference.
2 teaspoons pumpkin pie spice Captures the essence of fall.
1 package yellow cake mix Duncan Hines recommended for consistent texture.
1 cup chopped pecans Fresh or lightly toasted for extra crunch.
3/4 cup unsalted butter Use room temperature or slightly melted butter.
as needed Whipped cream For topping.

Preparation

Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
In a large mixing bowl, mash the sweet potatoes until smooth.
To the mashed sweet potatoes, add the evaporated milk, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Stir until just combined.
Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
Sprinkle the cake mix evenly over the sweet potato layer.
Top with chopped pecans and distribute small pats of butter evenly over the top.

Baking

Bake for 85-90 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool for at least 15 minutes before serving.
Top with whipped cream and additional chopped pecans if desired.

Storage: Keep at room temperature for up to 3 days or in the fridge for up to a week. This cake also freezes well for up to 3 months.