Name: Sweet Potato Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 75 min
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; 1 tablespoon pumpkin pie spice; 1 box (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

Sweet Potato Dump Cake

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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.

Kathryn Hendrix, RDN, LD

Published on November 18, 2023

Tested by

Barrett Heald

a slice of sweet potato dump cake plated and topped with a dollop of whipped cream.

Prep Time:

10 mins

Cook Time:

45 mins

Cool Time:

20 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

1 9x13-inch cake

Jump to Nutrition Facts

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 potatoes
You 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

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Ingredients

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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

Nutrition Facts (per serving)

578	Calories
22g	Fat
89g	Carbs
7g	Protein

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.

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