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Sweet Potato Dump Cake

A simple yet extraordinary dessert combining creamy sweet potatoes and warm spices with a buttery crunch, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 15 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 29 ounces each sweet potatoes in light syrup, drained Libby's is recommended for its rich flavor
  • 1 can 12 ounces evaporated milk
  • 3/4 cup light brown sugar, packed 150 g
  • 3 large eggs, room temperature Take out earlier for an even texture
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice Or make your own blend
  • 1 package 15.25 ounces yellow cake mix Duncan Hines or Betty Crocker work great
  • 1 cup chopped pecans, plus more for topping Optional if you're nut-free
  • 3/4 cup unsalted butter, cut into pats 1 1/2 sticks or 170 g
  • Whipped cream, for topping For added decadence

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
  2. In a large bowl, add your drained sweet potatoes and mash them until smooth.
  3. Add the evaporated milk, brown sugar, eggs, vanilla extract, and pumpkin pie spice to the mashed sweet potatoes. Stir until well combined and creamy.
  4. Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
  5. Sprinkle the cake mix evenly over the top without mixing it in.
  6. Top with chopped pecans.
  7. Slice the room-temperature butter into small wedges and place them evenly on top of the pecans.
Baking
  1. Bake in the oven for 85-90 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Remove from the oven and let cool for at least 15 minutes before serving.
Serving
  1. Serve warm topped with whipped cream and extra pecans.

Notes

Store leftovers in an airtight container for up to 5 days. Can be served cold, but warmed is preferred. You can prepare the sweet potato mixture ahead of time and store it in the fridge for a day before baking.