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Indulge your sweet tooth in a delightfully easy and satisfying dessert with this Sweet Potato Dump Cake recipe. Layers of sweet potatoes, warm spices, and a buttery cake topping come together in one heavenly dessert. Whether you’re celebrating a special occasion or simply craving a comforting treat, this dump cake is a delicious way to satisfy your sweet cravings with minimal effort.

wooden spoon scooping into sweet potato dump cake

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You all know I love a good dump cake! I’ve already shared my recipes for apple pie dump cake, fruit cocktail dump cake, lemon-lime dump cake, and cherry pineapple dump cake but today’s dump cake recipe is perfect for fall: sweet potato dump cake!

Like our sweet potato casserole bites, this easy dessert recipe is a great alternative to traditional Thanksgiving desserts like pumpkin or sweet potato pie or to simply enjoy year-round.

Why I love this recipe

This is a simple dessert made with just a few ingredients. Like most dump cakes it comes together quickly with minimal effort making it a great recipe for the kids to help make. Plus, it tastes delicious: a fall-spiced creamy filling topped with a golden brown buttery cake crust. Ready to get baking?

Ingredients

You only need a few simple ingredients for this

canned yams – you can also cook and mash fresh sweet potatoes if desired
evaporated milk
brown sugar
eggs
pumpkin pie spice – make your own by mixing together ground cinnamon, ground nutmeg, ground ginger, and ground cloves in equal parts
boxed cake mix – spice cake mix or yellow cake mix
chopped pecans
butter

Step by step

Preheat the oven and spray a 9 by 13 inch baking dish with nonstick cooking spray.
Drain the yams and place in a large bowl. Use a potato masher to mash them until they are smooth.
Add evaporated milk, brown sugar, pumpkin pie spice, and eggs. Whisk until smooth.

Pour the mixture into the prepared dish, then top with the dry cake mix.
Melt butter and pour over the cake mix, then top with pecans.
Bake for 50-60 minutes or the cake layer is cooked and until a toothpick inserted in the middle comes out with no batter on it (it may have yam residue.)
Let sit 10 minutes before serving.

Serving suggestions

I like to pair this dump cake with a scoop of vanilla ice cream, whipped cream, or drizzle of caramel sauce.

wooden spoon holding scoop of sweet potato dump cake

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

If you try this recipe please comment and rate it below, I love hearing from you!