Description

A warm, buttery Sweet Potato Dump Cake made with canned sweet potatoes, spiced condensed milk, yellow cake mix, and pecans. Simple, comforting, and perfect for holidays or cozy nights at home.

Ingredients

Scale

2 (15 oz) cans sweet potatoes, drained
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 (14 oz) can sweetened condensed milk
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup chopped pecans

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread the drained sweet potatoes evenly across the bottom of the dish.
In a small bowl, mix the sweetened condensed milk with pumpkin pie spice and vanilla. Pour this mixture over the sweet potatoes.
Sprinkle the dry yellow cake mix evenly over the top—do not stir.
Drizzle the melted butter evenly over the cake mix layer.
Sprinkle chopped pecans on top.
Bake for 75 minutes, until golden and bubbly.
Let rest for 10 minutes before serving warm. Top with whipped cream or vanilla ice cream, if desired.

Notes

This is a “dump and bake” dessert—no mixing bowl required!
– Great make-ahead dessert for holidays or potlucks.
– To reduce sweetness, use unsweetened canned sweet potatoes and reduce condensed milk slightly.
– Swap pecans for walnuts if preferred.

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sweet potato, dump cake, fall dessert, holiday, family-friendly, easy dessert, comfort food