Sweet Potato Dump Cake
A spiced canned sweet potato filling topped with dry yellow cake mix, pecans and pats of butter, baked until golden and set. Cool 15 minutes before serving.
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Ingredients
- 2 cans sweet potatoes 29 ounces each, packed in light syrup, drained
- 1 can evaporated milk 12 ounces
- 3/4 cup light brown sugar packed
- 3 eggs large, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 package yellow cake mix 15.25 ounces, used dry
- 1 cup pecans chopped
- 3/4 cup unsalted butter 1 1/2 sticks, cut into about 16 small pats
- whipped cream for serving
Instructions
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick spray.
- Mash the drained sweet potatoes in a large bowl. Stir in the evaporated milk, brown sugar, eggs, vanilla extract and pumpkin pie spice until well combined.
- Pour the sweet potato mixture into the dish. Sprinkle the dry cake mix evenly over it, then add the chopped pecans.
- Cut the butter into about 16 small pats and spread them evenly across the cake mix.
- Bake for 85 to 90 minutes, until the top is golden brown, the cake is set and a toothpick inserted into the center comes out clean. Because the filling contains eggs, check that the center reaches at least 160°F with a food thermometer.
- Cool for at least 15 minutes before serving. Top with whipped cream and, if you like, more chopped pecans.
Notes
The total includes 15 minutes of cooling. The whipped cream for serving is not counted in the nutrition. Do not stir the layers.
Nutrition
Serving: 1servingCalories: 517kcalCarbohydrates: 71.7gProtein: 7.2gFat: 23.3gSodium: 353mgFiber: 3.7gSugar: 45.1g
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