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 (I kept going back for more)! Once baked and set, serve it warm with a dollop of whipped cream and more chopped pecans. It is definitely going to be added to my Thanksgiving menu this year! If you enjoy this dessert, I am sure you will also love my Caramel Apple Dump Cake too!

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Ingredients & Substitutions

• Sweet Potatoes: Look for two 29-ounce cans of sweet potatoes in light syrup. Drain them before mashing. Or, if you are feeling motivated, freshly cooked and mashed sweet potatoes would also work.
• Evaporated Milk: Evaporated milk is milk with 60% of the water removed. It’s also called unsweetened condensed milk and helps make the sweet potato dessert creamy and rich. Don’t use sweetened condensed milk, which has added sugar. You can use heavy cream instead, but it’s thicker and might change the texture.
• Yellow Cake Mix: The yellow cake mix is the key to the crumbly top layer of the dessert. You could try this recipe with vanilla cake mix, butter pecan, or spiced cake mix, too.
• Butter: Pats of butter is spread over the top of the dessert. When baked, it helps give the dessert a golden, crisp top.
• Pecans: I love the nutty crunch in each bite from the chopped pecans. That is one of my favorite parts of the dessert! If you don’t have pecans, walnuts, almonds, or even pumpkin seeds would work. Or, leave out the nuts if preferred. Have a few extra on hand for the topping.

How To Serve Sweet Potato Dump Cake

When I serve this dessert, I like to offer whipped topping and more chopped pecans for topping. But, there are other delicious toppings you could offer, too! Here are a few ideas:

1. Ice cream (Check out my no-churn vanilla ice cream!)
2. Maple syrup
3. Cream cheese frosting
4. A drizzle of caramel sauce
5. A sprinkle of cinnamon or pumpkin pie spice

How To Store Sweet Potato Dump Cake

To store the sweet potato dump cake, first, let it cool completely. Next, store it in the refrigerator, covered, for up to 4-5 days. If you are not going to eat all of the dessert within a week, freeze it!

Freezing Sweet Potato Dump Cake

To freeze this sweet potato dump cake, first, let it cool completely. Next, wrap the cake with plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to serve (or enjoy yourself), let the dessert thaw in the refrigerator overnight. This is a great way to get a head start on your holiday menus!

5 from 3 votes

Sweet Potato Dump Cake

Prep Time 10 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 35 minutes mins

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 (I kept going back for more…!)

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Ingredients

• ▢ 2 cans (29 ounces each) sweet potatoes in light syrup, drained
• ▢ 1 can (12 ounces) evaporated milk
• ▢ ¾ cup (150 g) light brown sugar, packed
• ▢ 3 large eggs, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 package (15.25 ounces) yellow cake mix
• ▢ 1 cup (113 g) chopped pecans, plus more for topping (optional)
• ▢ ¾ cup (1 ½ sticks / 170 g) unsalted butter
• ▢ whipped cream, for topping

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
• To a large bowl, add 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 cake mix in an even layer over the top of the sweet potato mixture. Top with chopped pecans.
• Slice the butter into small pats (about 16) and spread them out 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 topped with whipped cream and chopped pecans.

Nutrition

Serving: 1portion | Calories: 499kcal

Course: Dessert

Keyword: Sweet Potato Dump Cake

Servings: 12 people

Calories: 499

Author: Amanda Rettke–iambaker.net

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What the Test Kitchen had to say about this recipe:

Autumn

This is a great recipe for the holidays–easy and delicious.

Elizabeth

Oh my gosh, this is SO GOOD! And, I could even make this! Next time, I am adding even more pecans to the top.

Annabelle

As someone who is not a fan of sweet potatoes, I liked this dessert. It reminds me a little of a pumpkin pie.

Bella

This is a really great dessert for fall. Even if you don't like sweet potatoes (which I don't), I think people will like this. I actually did.

Selena

This is a simple dessert to put together and has a great blend of sweet and spice. The pecans give it a nice crunch, and the whipped cream makes it feel indulgent. Perfect for a cozy dessert!