sweet potato cake
Indulge your sweet tooth with this delightfully easy and satisfying Sweet Potato Dump Cake recipe. Layers of sweet potatoes, warm spices, and a buttery cake topping come together in one heavenly dessert, perfect for any occasion, especially holidays.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 29 oz can yams drained, or sweet potatoes
- 12 oz can evaporated milk
- 1 cup brown sugar
- 4 large eggs
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix standard 15.25 oz size
- 1 cup chopped pecans
- 1 cup unsalted butter melted (2 sticks)
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
- Drain the canned yams thoroughly and place them in a large mixing bowl. Use a potato masher to mash the yams until they are smooth.
- To the mashed yams, add the evaporated milk, brown sugar, pumpkin pie spice, and eggs. Whisk all ingredients together until the mixture is completely smooth and well combined.
- Pour the sweet potato mixture evenly into the prepared baking dish. Then, sprinkle the dry cake mix over the top of the sweet potato layer.
- Melt the unsalted butter and pour it slowly and evenly over the dry cake mix. Finally, sprinkle the chopped pecans over the buttery cake mix layer.
- Bake for 50-60 minutes, or until the cake layer is golden brown and a toothpick inserted into the center comes out clean (it's okay if it has some yam residue).
- Let the cake sit for 10 minutes before serving. This allows it to set slightly.
Notes
This dump cake is incredibly versatile! Feel free to add a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce before serving for an extra treat. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.