This Sweet Potato Dump Cake is simple to prepare and always a crowd-pleaser. Layers of spiced sweet potatoes are topped with buttery cake mix and crunchy pecans for a dessert that’s comforting and easy to make.
Easy Sweet Potato Dump Cake
Perfect for Thanksgiving, potlucks, or any time you want a cozy dessert, this recipe turns basic pantry items into something special. It feels elegant but takes only about fifteen minutes of active prep. The result is a comforting dessert with a creamy, custard-like base and a golden, slightly crunchy top.
Why You’ll Love This Recipe
This dish sits between sweet potato pie and a fruit crisp. The filling is rich and smooth, while the dry cake mix on top bakes into a streusel-like crust. You can make it with canned sweet potatoes for convenience or fresh sweet potatoes for a less sweet, more natural flavor. Troubleshooting tips below help avoid a soggy center or an overly dry top.
Ingredients
Everything you need for this dump cake, with substitution ideas where helpful.
| Ingredient | Purpose | Notes / Substitutions |
| 2 cans (15 oz each) sweet potatoes in syrup, drained | Main body and flavor | Or about 3 medium fresh sweet potatoes (see variation) |
| 12 oz evaporated milk | Adds creaminess | Half-and-half can work, but texture may change |
| 1 cup light brown sugar | Sweetness and caramel notes | Use some dark brown for deeper flavor |
| 3 large eggs (room temp) | Binds and gives structure | Egg replacers won’t give the same texture |
| 1 tsp vanilla extract | Flavor enhancer | Pure vanilla gives best flavor |
| 2 tsp ground cinnamon | Warm spice | Or 1½ tsp cinnamon + ½ tsp pumpkin pie spice |
| ½ tsp ground nutmeg | Earthy warmth | Optional — reduce if you prefer lighter spice |
| 15.25 oz box yellow cake mix | Creates the crisp topping | Try spice or gluten-free cake mix for variation |
| 1 cup pecans or walnuts, chopped | Crunch and contrast | Use walnuts or pepitas for nut-free preference |
| ½ cup unsalted butter, melted | Moistens and browns the top | Salted butter is fine—adjust salt elsewhere |
How To Make Sweet Potato Dump Cake
A few minutes of prep and a short bake time yield a comforting fall dessert. Follow these steps:
- Preheat oven to 350°F. Lightly spray or butter a 13×9-inch baking dish and dust it with a thin coating of flour, tapping out the excess.
- In a large bowl, mash the drained sweet potatoes until smooth with a few small lumps allowed. Add evaporated milk, brown sugar, eggs, vanilla, cinnamon, and nutmeg. Beat with a hand mixer or whisk until smooth and well combined.
- Pour the sweet potato mixture into the prepared dish and spread evenly.
- Sprinkle the dry cake mix evenly over the top—do not stir.
- Drizzle the melted butter evenly over the cake mix, trying to coat most of the dry mix.
- Scatter the chopped nuts over the top.
- Bake 55–60 minutes, until the center is set and a toothpick comes out mostly clean. If the top still looks powdery after 45 minutes, drizzle a little more melted butter over bare spots and continue baking.
- Cool at least 30 minutes before cutting to help it set. Serve warm or at room temperature with whipped cream or extra nuts.
Variation: Using Fresh Sweet Potatoes
- For a less sweet, more natural flavor, use fresh sweet potatoes.
- Roast or bake 3 medium sweet potatoes (pricked and unpeeled) at 425°F until fork tender, about 40–50 minutes, or microwave until soft.
- Let cool, peel, and mash. No draining needed. Because fresh potatoes are less sweet than those packed in syrup, taste the mashed potatoes and add up to ¼ cup extra brown sugar if desired.
- Proceed with the remaining recipe as written; bake time remains the same.
Tried this Sweet Potato Dump Cake? Share how it turned out in the comments and save the recipe for holiday baking inspiration.
Sweet Potato Dump Cake
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Equipment
- mixing bowls
- whisk
- measuring cups & spoons
- 9×13 baking dish
- spatula
- cutting board
- knife
Ingredients
Ingredients
- 2 cans (15 oz each) sweet potatoes in syrup, drained
- 12 oz can evaporated milk
- 1 cup light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 15.25 oz yellow cake mix
- 1 cup pecans or walnuts, chopped
- ½ cup unsalted butter, melted
Serving Options
- Whipped cream
- Extra pecans or walnuts
Instructions
Prep the pan
- Preheat the oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick spray, then dust with flour. Set aside.
Make the filling
- Mash the drained sweet potatoes in a large bowl until smooth. Add evaporated milk, brown sugar, eggs, vanilla, cinnamon, and nutmeg. Beat until smooth and well combined.
Assemble the cake
- Spread the sweet potato mixture evenly in the prepared dish.
- Sprinkle the dry cake mix evenly over the top—do not stir.
- Drizzle the melted butter across the surface to moisten the cake mix.
- Scatter the chopped nuts evenly on top.
Bake
- Bake 55–60 minutes, until the center is set and a toothpick inserted into the middle comes out mostly clean.
Cool & serve
- Allow the cake to cool at least 30 minutes before serving.
- Top with whipped cream and extra nuts if desired.
Notes
Storage, Freezing & Reheating
Serving Suggestions & Leftover Ideas
- Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- Sprinkle extra chopped nuts or a dusting of cinnamon before serving.
- Layer cooled cubes into parfait glasses with whipped cream or yogurt for a sweet potato trifle.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Sweet Potato Dump Cake Recipe FAQs
It’s a bit of both — the bottom layer is creamy like a custard, while the top bakes into a crisp, streusel-like crust.
Yes. Choose a gluten-free yellow or spice cake mix and ensure other ingredients like evaporated milk and nuts are certified gluten-free.
The cake mix didn’t fully absorb the butter. Gently drizzle more melted butter over bare spots halfway through or near the end of baking to help it brown and set.
Yes — add mini marshmallows for the last 5–10 minutes of baking and watch closely to prevent burning.
More Fall Desserts
- Pumpkin Dump Cake
- No-Bake Pumpkin Cheesecake Bars
- Frosted Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
