Sweet Potato Dump Cake
This sweet potato dump cake recipe will soon become a holiday staple. The creamy sweet potato filling with buttery cake mix topping and crunchy pecans is a delight combination. The dump cake is great as a side dish as well as an easy dessert!
Servings 12
Calories 549kcal
Equipment
- 9x13 inch baking dish
- Potato Masher
Ingredients
- 29 ounce can of yams
- 12 ounce can of evaporated milk
- 1 cup brown sugar
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 1 spice cake mix box
- 1 cup chopped pecans
- 1 cup unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. Coat the interior of a 9x13 baking dish, nonstick cooking spray.
- Drain the canned yams and dump into a large mixing bowl. Mash the yams with a potato masher until there are no more chunks.
- Add the evaporated milk, brown sugar, pumpkin spice seasoning and eggs to the mashed yams. Whisk or blend with hand mixer until the mixture is well combined and smooth.
- Pour the sweet potato mixture into the prepared baking dish.
- Sprinkle the bag of spice cake mix evenly over the top of the wet mixture. Do not mix.
- Drizzle the melted butter over the top of the cake mix evenly, taking care to not miss spots. Sprinkle the top with the chopped pecans.
- Bake in the oven for 50-60 minutes, or until a toothpick inserted comes out clean of cake mix (sweet potato residue is fine). The center should no longer jiggle.
- Remove from the oven and allow to cool for at least 10 minutes before serving.
Nutrition
Calories: 549kcal | Carbohydrates: 72g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 397mg | Potassium: 520mg | Fiber: 4g | Sugar: 44g | Vitamin A: 13792IU | Vitamin C: 14mg | Calcium: 228mg | Iron: 2mg