Sweet Potato Dump Cake Recipe
This cozy Sweet Potato Dump Cake layers spiced sweet potato filling with buttery cake mix and toasted pecans. It’s easy, crowd-pleasing comfort in every warm, golden slice.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup mashed sweet potato puree packed and smooth
- 12 fl oz evaporated milk one can
- 0.5 cup granulated sugar
- 0.33 cup light brown sugar packed
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.5 tsp fine sea salt
- 2 tsp vanilla extract
- 15.25 oz yellow cake mix, dry about 1 box
- 0.75 cup unsalted butter, melted cooled slightly
- 0.75 cup chopped pecans optional, for crunch
Instructions
Preparation Steps
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk sweet potato puree, evaporated milk, both sugars, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.
- Spread the sweet potato mixture evenly in the prepared pan.
- Sprinkle the dry cake mix evenly over the filling. Do not stir.
- Drizzle melted butter all over the surface, covering as much cake mix as possible.
- Scatter pecans over the top for a crunchy finish.
- Bake 45–55 minutes, until the top is deep golden and the edges are bubbling. Rest 15 minutes before serving.
Notes
Variation: Swap in spice cake mix for extra warm flavor, or add a handful of mini marshmallows during the last 5 minutes for a toasty topping. Storage: Refrigerate leftovers in an airtight container up to 4 days; rewarm in a 300°F oven until the topping crisps.
This recipe is an original creation inspired by classic Sweet Potato Dump Cake Recipe flavors. All ingredient ratios and instructions are independently developed.