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Sweet Potato Dump Cake

Sweet Potato Dump Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 65 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🍠 2 (15 ounce) cans sweet potatoes in light syrup, drained
    • 🧈 1/2 cup salted butter, melted
    • 1 (14-ounce) can sweetened condensed milk
    • 1 tablespoon vanilla extract
    • 1 tablespoon pumpkin pie spice
    • 1 (2-layer) package spice cake mix or yellow cake mix
    • 🧈 1/2 cup salted butter
    • 🌰 1/2 cup chopped pecans (optional)

STEPS

1

Gather ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan; set aside.

2

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.

3

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.

4

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.

NUTRIENTS

Per 1 serving

🔥

556

Calories

  • 7g
    Protein
  • 87g
    Carbs
  • 21g
    Fats

💡 Use fresh sweet potatoes instead of canned for enhanced flavor.Sprinkle a pinch of sea salt on top for contrasting flavors.Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.Store leftovers in an airtight container in the fridge for up to 3 days.