Sweet Potato Dump Cake

Styled plate with a slice of dump cake topped with whipped cream and pecans, with whipped cream bowl in background.

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Sweet Potato Dump Cake is a simple, crowd-pleasing dessert with spiced sweet potatoes, buttery cake mix, and a crunchy pecan topping everyone will love.

Prep Time15

Total Time1 15

Course: Appetizer

Cuisine: American

Keyword: cake recipe

Servings: people

Author: Jillian Wade

Equipment

mixing bowls
whisk
Measuring cups & spoons
9x13 baking dish
Spatula
Cutting board
Knife

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

US Customary - Metric

Instructions

Prep the pan

Preheat the oven to 350°F. Lightly spray a 13x9-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