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sweet potato dump cake

This delicious sweet potato dump cake combines spiced sweet potatoes with a buttery cake topping, perfect for fall desserts.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 58 oz sweet potatoes in light syrup
  • 12 oz evaporated milk
  • 0.75 cup light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 15.25 oz yellow cake mix
  • 1 cup chopped pecans plus more for topping
  • 0.75 cup unsalted butter
  • none whipped cream for topping

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
  2. 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.
  3. Pour the sweet potato mixture into the prepared baking dish.
  4. Sprinkle the cake mix evenly over the sweet potato mixture. Top with chopped pecans.
  5. Slice the butter into small pats (about 16) and spread evenly over the top.
  6. Bake for 85-90 minutes or until the top is golden brown and set. A toothpick inserted into the center should come out clean.
  7. Remove from oven and let cool for at least 15 minutes before serving.
  8. Serve topped with whipped cream and additional pecans if desired.

Notes

This dessert is perfect for fall and holiday gatherings. You can add a dash of cinnamon or nutmeg for extra flavor.