Sweet Potato Dump Cake
Sweet Potato Dump Cake is a straightforward dessert that blends creamy sweet potato filling with the simplicity of a spice cake mix topping.
Servings: 12 servings
Calories: 598kcal
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 9x13 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
Nutrition
Serving: 1 serving | Calories: 598kcal | Carbohydrates: 74g | Protein: 8g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 467mg | Potassium: 880mg | Fiber: 4g | Sugar: 42g | Vitamin A: 721IU | Vitamin C: 13mg | Calcium: 163mg | Iron: 3mg