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Cake Mix Sweet Potato Dump Cake

This sweet potato dump cake is easy to throw together with a box of spice cake mix, leftover mashed sweet potatoes or canned yams! Serve warm with a caramel drizzle or with vanilla ice cream on top to melt all over for a simple dessert.

Sweet Potato Dump Cake

I’ve made this dump cake with canned yams several different ways. Typically at Thanksgiving time if I have leftover Instant Pot Sweet Mashed Potatoes it is great but canned the rest of the year. With chopped pecans on top it is moist and best served warm. (affiliate links present)

Sweet Potato Dump Cake Recipe

If you made our Sweet Potato Casserole Recipe with Canned Yams for the holidays but have an extra can left over this is a great thing to make with that as well. I like easy. I appreciate ideas in my pocket when we have unexpected guests or want to take something new to a potluck. During the cooler months this is a favorite treat.

Easy Dump Cake Recipes are just our thing. We have done this a number of ways. Using pie filling is common, frozen fruit is another, or canned can be done throughout the year. In this case it is a vegetable, but just as sweet as all the others. You may have not thought of using these other than in a dish with marshmallows on the top, there’s so much more to them.

Dump Cake with Sweet Potatoes
dump cake recipe

Yams Dump Cake

A dump cake is a type of dessert that is incredibly easy to prepare because it involves dumping or layering a few simple ingredients into a baking dish and then baking until it’s done. Typically, each one consists of three main components; a wet filling, cake mix and melted butter…..

In this case we went a step further to create a sort of crumble on the top, a bit like any of our cake mix cobbler recipes. Nuts are of course optional and if there are allergies could be left out or substituted for raisins in this case. If mini marshmallows are a must you could throw those on during the last 5 minutes to brown too. We used;

  • can of yams 29 oz., mashed or mashed sweet potatoes
  • Can evaporated milk 12 oz.
  • Brown sugar
  • 4 eggs
  • Pumpkin pie spice
  • 1 box dry cake mix – boxed cake mix spice flavor is best
  • Butter melted
  • 1 c candied pecans chopped
  • A splash of vanilla extract is optional
  • Vanilla ice cream, whipped cream or Dulce de Leche Instant Pot is great on the top

Many times I will buy several cans before the holidays because they’re so versatile when mashed. From cakes to casseroles and Sweet Potato Dumplings we love for breakfast it’s a favorite holiday flavor.

Yams Dump Cake

Leftover Sweet Potato Recipe

Just like if you were making our Sweet Potato Muffin Recipe you would want to drain and mash the taters until smooth. If you’re using leftover casserole that is already done. You’ll want to spray the pan with non stick spray and a rectangular one works well. If using a square pan it will be thicker and will likely take longer to bake.

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a 9×13 baking dish, sprayed with baking spray.
  • Drain the canned yams from the juice (or use mashed sweet potatoes) and pour into a large mixing bowl. Use a potato masher to mash the yams until there are no more chunks.
  • Add the evaporated milk, brown sugar, pumpkin spice seasoning and eggs to the yams.
    • Whisk together or use a hand mixer to blend these ingredients together until combined and smooth.
  • Pour this mixture into the prepared baking dish. Spread the cake mix evenly over the top of this wet mixture in the baking dish. Do not mix.
  • Now pour the melted butter all over the top of the cake mix.
  • Sprinkle the top with the chopped pecans.
  • Bake in the oven for 45-50 minutes, or until a toothpick inserted comes out mostly clean but with moist crumbs attached and golden brown.
  • The center should no longer jiggle and it is normal if there is yam residue on the toothpick. Remove from the oven and let cool for 10 minutes. Serve and enjoy.

Note: this will not slice and serve nicely like our Sweet Potato Cake. Instead just use a large serving spoon to scoop it out and a scoop of ice cream is nice to melt and ooze all over making each bite even more moist and tender.

Leftover Sweet Potato Recipe

Dump Cake with Sweet Potatoes

Just as we do with our pumpkin dump cake many times we will have some left over and who would want to waste that? You always want to wait until it reaches room temperature before storing. Then it is best to transfer to a smaller container to store sealed in the fridge. Warm again and enjoy within 3 days for best results.

Remember this technique with all the side dishes you have made this season. Make things that you know will save well like our Cream Corn Casserole and mashed potatoes of course. For best results when reheating add a bit of moisture on top and warm just enough, not too much to dry it out.

If you can only find yellow cake mix you’ll want to add a bit of nutmeg and maybe allspice in there to give this dessert recipe more of a spiced flavor. Jump to recipe card and get started on this one this year. It may become a new family favorite you’ll enjoy after your meal.

Sweet Potato Dump Cake Recipe

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Sweet Potato Dump Cake
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Sweet Potato Dump Cake

Made as a leftover sweet potato dump cake or with mashed canned yams it is a sweet dessert with a pecan crumble cobbler topping we love.
Course Dessert
Cuisine American
Keyword cake mix, dump cake, pecan, sweet potato, yams
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12
Calories 476kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a 9×13 baking dish, sprayed with baking spray.
  • Drain the canned yams from the juice (or use mashed sweet potatoes) and pour into a large mixing bowl. Use a potato masher to mash the yams until there are no more chunks. Add the evaporated milk, brown sugar, pumpkin spice seasoning and eggs to the yams. Whisk together or use a hand mixer to blend these ingredients together until combined and smooth.
  • Pour this mixture into the prepared baking dish. Take the bag of spice cake mix and pour evenly along the top of this wet mixture straight into the baking dish. Do not mix.
  • Now pour the melted butter all over the top of the cake mix. Sprinkle the top with the chopped pecans. Bake in the oven for 45-50 minutes, or until a toothpick inserted comes out mostly clean but with moist crumbs attached.
  • The center should no longer jiggle and it is normal if there is yam residue on the toothpick. Remove from the oven and let cool for 10 minutes. Serve and enjoy.

Video

Nutrition Facts
Sweet Potato Dump Cake
Amount Per Serving (2 oz)
Calories 476 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 104mg35%
Sodium 529mg23%
Potassium 162mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 43g48%
Protein 6g12%
Vitamin A 623IU12%
Vitamin C 1mg1%
Calcium 205mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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