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Sweet Potato Dump Cake

Sweet Potato Dump Cake Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 (29 oz) can sweet potatoes in light syrup, drained
  • 1 (12 oz) can evaporated milk
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 (15.25 oz) box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)

Method
 

  1. Preheat oven to 350°F (175°C). In a large bowl, mash drained sweet potatoes until mostly smooth. Stir in evaporated milk, eggs, sugar, and pumpkin pie spice until blended. Pour into an ungreased 9x13-inch baking dish and spread evenly.
  2. Sprinkle dry cake mix evenly over the top. Do not stir. Drizzle melted butter evenly over cake mix, aiming to cover most of the surface. If using, scatter pecans on top.
  3. Bake for 45 to 50 minutes, until the top is deep golden brown and the edges are bubbling. A toothpick inserted near the center should come out with moist crumbs.
  4. Cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Letting the cake rest for 20 minutes helps it slice cleanly. If you need to make it ahead, bake and cool completely, then cover and refrigerate overnight; reheat in a warm oven to restore the crisp top.