This easy sweet potato dump cake is like sweet potato casserole, the dessert version. Buttery and sweet, with a crunchy top, you’ll be the hit of every fall potluck you’re invited to.
Sweet Potato Dump Cake
This easy sweet potato dump cake is like sweet potato casserole, the dessert version. Buttery and sweet, with a crunchy top, you'll be the hit of every fall potluck you're invited to.
Ingredients
- 15 ounce cans sweet potatoes in light syrup drained
- 1/2 cup salted butter melted
- 14- ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 package 2 layer spice cake mix or yellow cake mix
- 1/2 cup salted butter cold, cut into small pieces
- 1/2 cup chopped pecans optional
- whipped cream or vanilla ice cream to serve, if desired
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch baking pan; set aside.
- Combine drained sweet potatoes, 1/2 cup melted butter, sweetened condensed milk, vanilla, and pumpkin pie spice in a large bowl. Beat until almost smooth with an electric mixer. There may still be some small chunks of sweet potato.
- Spread sweet potato mixture evenly into the prepared pan. Sprinkle cake mix over the sweet potato mixture. Place cold butter pieces evenly over cake mix. Sprinkle with pecans, if using.
- Bake until golden brown and set, about 45 minutes. Cool at least 20 minutes in pan before serving. Serve with whipped cream or ice cream, if desired.
Notes
Cook’s Note
This sweet potato dump cake pairs perfectly with homemade spiced whipped cream. Here’s how to make it:
- Combine 1 cup chilled whipping cream, 2 tablespoons confectioners sugar and 1/2 teaspoon pumpkin pie spice or ground cinnamon in a medium bowl.
- Beat until soft peaks form.
- Cover and store in the refrigerator for 3 days.
Recipe Tip
To cook a sweet potato:
- Cut peeled sweet potatoes into 1” cubes.
- Boil for 12-15 minutes, or until very tender, drain.
