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This Sweet Potato Dump Cake is easy to make and a total crowd-pleaser. It’s made with spiced sweet potatoes, buttery cake mix, and a crunchy pecan topping.
Easy Sweet Potato Dump Cake
Whether I’m making this for Thanksgiving, a potluck, or simply because I’m craving something cozy, this recipe always receives rave reviews, and not a single crumb is left behind. It transforms simple pantry ingredients into something that feels special. It’s one of those desserts that feels fancy, but is super easy to make in just fifteen minutes. It’s comfort food dessert at its best!
Why You’ll Love This Recipe
This dessert lives in that sweet spot between sweet potato pie and a crisp. The bottom layer is rich, cozy, and custardlike. The top is crisp, buttery, and slightly crunchy. Because we don’t stir in the cake mix, it develops that beautiful streusel-style crust.
While many recipes rely heavily on canned sweet potatoes, I’ll also show you how to make this with fresh ones (for a less sweet, more natural flavor). Plus, you’ll get troubleshooting tips so you never end up with a soggy middle or a dry top.
Ingredients
Here is everything you need to make this cake, along with a few substitution recommendations.
| Ingredient | Purpose | Substitutions / Notes |
| 2 cans (15 oz each) sweet potatoes in syrup, drained | Main body and flavor | You can use about 3 medium fresh sweet potatoes (see variation section below) |
| 12 oz evaporated milk | Adds creaminess without too much liquid | You could try half & half (but texture may shift) |
| 1 cup light brown sugar | Sweetness and caramel note | For deeper flavor, use part dark brown sugar |
| 3 large eggs (room temp) | Binds and gives structure | Doesn’t work well with egg replacers for same texture |
| 1 teaspoon vanilla extract | Flavor enhancer | Pure vanilla is better than imitation here |
| 2 teaspoons ground cinnamon | Warm spice | You can use 1½ tsp + ½ tsp pumpkin pie spice if you want more complexity |
| ½ teaspoon ground nutmeg | Earthy warmth | Optional — reduce to ¼ tsp if you prefer lighter spice |
| 15.25 oz box of yellow cake mix | Creates the crisp topping | You can use a spice cake mix for more depth or gluten-free cake mix |
| 1 cup pecans or walnuts, chopped | Crunch and contrast | Use walnuts or even pepitas if nut allergy |
| ½ cup unsalted butter, melted | Moistens and browns the top | Use salted if that’s what you have (reduce other salt elsewhere) |
How To Make Sweet Potato Dump Cake
With just a few minutes of prep time, you’ll have a cozy fall dessert in no time. Let me show you how:
- In a large bowl, mash the drained sweet potatoes until smooth (a few small lumps are okay).
- Add evaporated milk, brown sugar, eggs, vanilla, cinnamon, and nutmeg. Beat (using a hand mixer or whisk) until the mixture is smooth and well combined.
- Lightly spray or butter a 13×9-inch baking dish, then dust it with a light coating of flour, tapping out the excess. Pour the sweet potato mixture into the baking dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the top (do not stir).
- Drizzle the melted butter evenly over the entire top, trying to coat most of the dry cake mix.
- Scatter the chopped nuts over the cake mix and melted butter.
- Bake in a preheated 350°F oven for 55–60 minutes (or until the center is set and a toothpick inserted in the center comes out mostly clean). If, after about 45 minutes, the top still looks very powdery, gently drizzle a little more melted butter over the bare spots.
- Let the cake cool for at least 30 minutes before cutting (this helps it set). Serve warm or at room temperature, with whipped cream or additional nuts.
Variation: Using Fresh Sweet Potatoes
- If you prefer a less sweet, more natural version:
- The bake time is the same.
- Roast or bake 3 medium sweet potatoes (unpeeled, pricked with a fork) at 425°F until fork tender, about 40–50 minutes (or microwave until soft).
- Let them cool, then peel and mash.
- Skip any need to drain syrup.
- Use the remaining ingredients in the recipe. Because fresh sweet potatoes are less sweet than those in syrup, you may want to add ¼ cup extra brown sugar (taste the mashed mixture first).
Tried this Sweet Potato Dump Cake? Let me know how it turned out in the comments, and don’t forget to save it to your Pinterest boards for holiday baking inspiration!
Sweet Potato Dump Cake
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 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 15.25 oz yellow cake mix
- 1 cup pecans or walnuts, chopped
- ½ cup unsalted butter, melted
Serving Options
- Whipped cream
- 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 it with flour. Set aside.
Make the filling
- In a large mixing bowl, mash the drained sweet potatoes until smooth. Add evaporated milk, brown sugar, eggs, vanilla, cinnamon, and nutmeg. Beat with a hand mixer (or whisk well) until the mixture is smooth and thoroughly combined.
Assemble the cake
- Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the top. Do not stir it in.
- Drizzle the melted butter evenly over the entire surface, trying to cover as much of the dry cake mix as possible.
- Sprinkle the chopped nuts evenly over the cake mix and melted butter.
Bake
- Bake for 55–60 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean.
Cool & serve
- Allow the cake to cool for at least 30 minutes before serving.
- Top with whipped cream and extra pecans or walnuts, if desired.
Notes
Storage, Freezing & Reheating
Fridge: Once cooled, cover tightly or transfer to an airtight container. Keeps 4–5 days. Freezer: Wrap the entire pan (or individual slices) in plastic wrap + foil, or use freezer bags. Freeze up to 3 months. Thawing / Reheating: Thaw overnight in the refrigerator. Reheat in a 325°F oven for 10–15 minutes or microwave individual slices until just warmed through. Make-ahead tip: Bake it the day before, let it cool completely, and then refrigerate. Bring to room temperature (or reheat slightly) before serving for optimal texture.Serving Suggestions & Leftover Ideas
- Serve warm with whipped cream, vanilla ice cream, or a swirl of caramel sauce.
- Sprinkle extra chopped nuts or a dusting of cinnamon on top just before serving.
- You could also layer cooled cubes of the cake into parfait glasses with whipped cream or yogurt for a sweet potato trifle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Potato Dump Cake Recipe FAQs
It’s kind of both — the bottom layer is creamy like a custard, the top is crisp like a streusel or cake crust.
Yes, use a gluten-free yellow or spice cake mix. Ensure all other ingredients (like evaporated milk, nuts) are certified gluten-free.
Because the cake mix didn’t fully absorb the butter. To salvage it, gently drizzle more melted butter over bare spots mid-bake or near the end.
Yes, sprinkle mini marshmallows over the top for the last 5–10 minutes of baking. Watch closely so they don’t burn.
More Fall Desserts
- Pumpkin Dump Cake
- No-Bake Pumpkin Cheesecake Bars
- Frosted Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
