Sweet Potato Dump Cake Recipe
Made as a leftover sweet potato dump cake with cake mix or with canned yams mashed, this is an easy dessert with a pecan crumble cobbler topping we love.
Servings: 12
Ingredients
- 1 can yams 29 oz., mashed or mashed sweet potatoes
- 1 can evaporated milk 12 oz.
- 1 cup brown sugar
- 4 large eggs
- 2 tsp pumpkin pie spice
- 1 box cake mix spice flavor is best
- 1 cup butter melted
- 1 cup candied pecans chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside a 9x13 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
Serving: 2oz | Calories: 476kcal | Carbohydrates: 61g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 529mg | Potassium: 162mg | Fiber: 1g | Sugar: 43g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg