Easy Sweet Potato Dump Cake Recipe
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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.

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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.
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!
Easy Sweet Potato Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 1x
Description
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.
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 or yellow cake mix box
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 543
- Sugar: 20.6 g
- Sodium: 360.9 mg
- Fat: 29.3 g
- Carbohydrates: 65.2 g
- Fiber: 2.4 g
- Protein: 7.5 g
- Cholesterol: 103.5 mg