Desserts Cakes Cake Mix Cake Recipes Dump Cake Sweet Potato Dump Cake 5.0 (1) 1 Review 2 Photos 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. By Kathryn Hendrix, RDN, LD Kathryn Hendrix, RDN, LD Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life. Allrecipes' editorial guidelines Published on November 18, 2023 Tested by Barrett Heald Tested by Barrett Heald Barrett Heald is a recipe tester and recipe developer in the Dotdash Meredith Test Kitchen helping to create and perfect recipes for brands, such as AllRecipes, Better Homes & Gardens, and Midwest Living Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 10 mins Cook Time: 45 mins Cool Time: 20 mins Total Time: 1 hr 15 mins Servings: 12 Yield: 1 9x13-inch cake Jump to Nutrition Facts Jump to recipe This sweet potato dump cake recipe, developed in our test kitchen by culinary expert Kathryn Standing, is perfect for all your holiday potluck needs. Sweet Potato Dump Cake Ingredients These are the ingredients you’ll need to make this easy sweet potato dump cake recipe: Canned sweet potatoes: This recipe starts with two cans of sweet potatoes in light syrup, drained. Butter: You’ll need two sticks of salted butter, divided. Sweetened condensed milk: Sweetened condensed milk is the decadent secret ingredient. Vanilla: Take the flavor up a notch with vanilla extract. Spices: Pumpkin pie spice adds spicy, warm, cozy flavor. Use store-bought pumpkin pie spice or make your own blend at home. Cake mix: Use store-bought boxed yellow cake mix or boxed spice cake mix. Pecans: Chopped pecans are optional, but they add welcome crunch and flavor. Cook’s Note This sweet potato dump cake pairs perfectly with homemade spiced whipped cream. Here’s how to make it: Combine 1 cup chilled whipping cream, 2 tablespoons confectioners sugar and 1/2 teaspoon pumpkin pie spice or ground cinnamon in a medium bowl. Beat until soft peaks form. Cover and store in the refrigerator for 3 days. How to Make Sweet Potato Dump Cake You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade sweet potato dump cake: Beat the sweet potatoes, a stick of melted butter, sweetened condensed milk, vanilla, and spice in a large mixing bowl until almost smooth. Spread the sweet potato mixture evenly into the prepared pan, then sprinkle with cake mix.Place cold butter pieces evenly over cake mix and sprinkle with pecans.Bake until golden brown and set. Test Kitchen Tips This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier: For a slightly less sweet cake, substitute three cups of canned sweet potato puree for the drained sweet potatoesYou can also use fresh sweet potatoes, if you prefer a less sweet cake. Find sweet potato cooking instructions below. Don’t forget to let the cake sit in the pan for about 20 minutes before serving, as it needs time to set completely. If you’d like to customize this cake, add marshmallows to the top in the last 5 minutes or add coconut to the cake before baking. Recipe Tip To cook a sweet potato: Cut peeled sweet potatoes into 1” cubes. Boil for 12-15 minutes, or until very tender, drain. Three medium sweet potatoes will yield approximately three cups puree. How to Store Sweet Potato Dump Cake Allow the cake to cool completely, then cover tightly and store in the refrigerator for up to five days. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 package (2 layer) spice cake mix or yellow cake mix 1/2 cup salted butter, cold, cut into small pieces 1/2 cup chopped pecans (optional) whipped cream or vanilla ice cream, to serve, if desired Directions Gather ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan; set aside. Dotdash Meredith Food Studios 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 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 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 I Made It Print Nutrition Facts (per serving) 578 Calories 22g Fat 89g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 578 % Daily Value * Total Fat 22g 28% Saturated Fat 14g 68% Cholesterol 61mg 20% Sodium 519mg 23% Total Carbohydrate 89g 32% Dietary Fiber 4g 13% Total Sugars 50g Protein 7g 14% Vitamin C 12mg 13% Calcium 254mg 20% Iron 2mg 9% Potassium 737mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.