This easy sweet potato dump cake is like sweet potato casserole, the dessert version. Buttery and sweet, with a crunchy top, you'll be the hit of every fall potluck you're invited to.
Ingredients
- 2 (15 ounce) cans sweet potatoes in light syrup: (drained)
- salted butter: 0.5 cup (melted)
- (14-ounce) can sweetened condensed milk: 1 piece
- vanilla extract: 1 Tbsp
- pumpkin pie spice: 1 Tbsp
- (2 layer) spice cake mix or yellow cake mix: 1 pack
- salted butter: 0.5 cup (cold, cut into small pieces)
- pecans: 0.5 cup (chopped, optional)
- whipped cream or vanilla ice cream, to serve: (if desired)
Metric Conversion
Stages of cooking
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Gather ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan; set aside. Dotdash Meredith Food Studios
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Combine drained sweet potatoes, 1/2 cup melted butter, sweetened condensed milk, vanilla, and pumpkin pie spice in a large bowl. Beat until almost smooth with an electric mixer. There may still be some small chunks of sweet potato. Dotdash Meredith Food Studios
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Spread sweet potato mixture evenly into the prepared pan. Sprinkle cake mix over the sweet potato mixture. Place cold butter pieces evenly over cake mix. Sprinkle with pecans, if using. Dotdash Meredith Food Studios
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Bake until golden brown and set, about 45 minutes. Cool at least 20 minutes in pan before serving. Serve with whipped cream or ice cream, if desired. Dotdash Meredith Food Studios
