Description

This Sweet Potato Dump Cake is the ultimate stress-free dessert for any occasion. By combining a rich, spiced sweet potato custard base with a golden, buttery yellow cake topping, this recipe delivers a perfect textural contrast. It is a reliable, crowd-pleasing treat that relies on pantry staples, making it ideal for busy weeknights or holiday gatherings. The natural starch of the sweet potatoes ensures a velvety custard layer that pairs beautifully with the crunchy, toasted pecan-topped cake crust.

Ingredients

Scale

2 (15 oz) cans sweet potato puree
12 oz evaporated milk
3 large eggs
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp fine sea salt
1 tsp pure vanilla extract
15.25 oz yellow cake mix
3/4 cup unsalted butter, melted
1 cup chopped pecans

Instructions

Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
In a large bowl, whisk together the sweet potato puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla until smooth.
Pour the custard mixture evenly into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the sweet potato custard layer.
Drizzle the melted butter evenly over the dry cake mix, ensuring as much of the powder is moistened as possible.
Top evenly with the chopped pecans.
Bake for 60 minutes or until the top is golden brown and the edges are bubbling.
Allow to cool slightly before serving.

Notes

Ensure you use unsalted butter to control the seasoning. You can substitute fresh mashed sweet potatoes for the canned puree if they are mashed until very smooth. Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for the best texture.

Prep Time: 10
Cook Time: 60
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35g
Sodium: 280mg
Fat: 16g
Saturated Fat: 8g
Carbohydrates: 52g
Fiber: 3g
Protein: 6g
Cholesterol: 65mg