Sweet Potato Dump Cake
When it comes to easy Autumn desserts, this Sweet Potato Dump Cake Recipe is a true seasonal favorite. This delightful dish is a sweet, comforting, and satisfying treat that’s perfect for any occasion, from holiday meals to coffee time with friends.
This sweet potato dump cake combines the rich, creamy filling of a traditional sweet potato casserole with the simplicity of a dump cake. It’s a great way to enjoy sweet potatoes warm, comforting flavors without the hassle of traditional sweet potato pie or casserole preparation.
The best part of this recipe? It’s a dump cake recipe and requires minimal effort! Making it a go-to
Reminiscent of a Sweet Potato Casserole, But way easier to make!
A good Sweet Potato Casserole is a side dish that evokes the warmth of a family gathering. It’s a crowd-pleaser that will have your family members asking for seconds whenever it’s served. Tradition? Yes, please!
Let’s break tradition!
The combination of sweet potatoes, warm spices, and the comforting aroma of baking is truly a winning formula, and now you can have that in an easy cake recipe!
About Dump Cakes
One thing about this dump, versus all the other dump cakes I’ve made, and there are many, is that you mix this a bit. Traditional dump cakes usually just layer everything in, like my Rhubarb Dump Cake or my Caramel Apple Dump Cake. But with this one, you mix the bottom layer first, similar to my Pumpkin Crunch Cake, and then layer everything else on top.
This
What do I need for Sweet Potato Dump Cake?
The beauty of Sweet Potato Dump Cake lies in its simplicity. With just a few readily available ingredients and minimal preparation time, you can create a
- canned yams
- evaporated milk
- dark brown sugar (Missing sugar? These alternatives do the trick)
- eggs (Missing eggs? These simple swaps will save the day)
- pumpkin pie spice
- spice cake mix: you can use a yellow cake mix instead of spice if that’s what you have
- chopped pecans
- melted unsalted butter
- large bowl
- potato masher
- whisk
- 9×13 baking pan
- nonstick cooking spray or butter to grease the pan
What to Serve with your cake
Once your Sweet Potato Dump Cake has cooled for a bit, you can serve it with a dollop of
The versatility of this
Got leftovers?
When you’re done enjoying your Sweet Potato Cake, you can store any leftovers in an airtight container at room temperature or in the refrigerator. This ensures that you can savor the goodness of this dump cake for days to come. Simply reheat it in the microwave or enjoy it cold—it’s just as delicious either way.
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Sweet Potato Dump Cake
Ingredients
- 29 oz can of yams
- 12 oz evaporated milk
- 1 cup brown sugar
- 4 eggs
- 2 tsps pumpkin pie spice
- 1 box spice cake mix
- 1 cup chopped pecans
- 1 cup butter unsalted, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- butter a 9×13 pan, or spray it with non-stick spray
- Drain the canned yams from the juice and pour into a large mixing bowl
- Mash the yams until there are no more chunks
- Add the evaporated milk, brown sugar, pumpkin spice seasoning and eggs to the yams
- Whisk together or use a hand mixer to blend these ingredients together until combined and smooth
- Pour this mixture into the prepared baking dish
- Sprinkle the dry cake mix over the top of the sweet potato mixture, do not mix
- Pour the melted butter all over the top of the cake mix
- Sprinkle the top with the chopped pecans
- Bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean, the center should no longer jiggle; it is normal if the toothpick has yam residue.
- Remove from the oven and let cool for 10 minutes
- Serve warm with your favorite ice cream or whipped cream, you can also serve it cold
