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
Scale
- 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