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...!)
Servings: 12 people
Calories: 499kcal
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 9x13-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