Sweet potatoes, cake mix, sweetened condensed milk, butter, and spices come together for the easiest cozy dessert you’ll ever bake!
Okay, real talk — have you ever had one of those days where you want to bake something but your energy level is basically…meh? Same. That’s exactly how I stumbled into this Sweet Potato Dump Cake Recipe — and honestly, I’ve never looked back.
It all started when I promised (read: was guilt-tripped) into bringing dessert to a family potluck. I had visions of a towering layer cake…until real life kicked in. No time, no patience, and, let’s be honest, no willpower to mess with frosting bags.
So I grabbed a couple cans of sweet potatoes, a dusty box of cake mix from the pantry, and just kinda winged it. I dumped everything into a pan, popped it in the oven, and prayed. When I pulled it out? Buttery, spicy, golden brown magic. I’m not exaggerating when I say my cousin literally licked the serving spoon.
Why You’ll Love This Sweet Potato Dump Cake Recipe?
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Super low effort. Dump, sprinkle, bake, done. That’s the vibe.
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Crazy delicious. Think sweet potato pie…but with less work and more crunchy topping.
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Party trick material. People will think you spent hours making it. (You didn’t.)
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Ultimate cozy vibes. It’s like a fall candle exploded in your kitchen — but in a good way.
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Endlessly customizable. Want pecans? Marshmallows? A drizzle of caramel? Go wild.
Basically, this recipe is lazy baking at its absolute finest — and your tastebuds will totally forgive you.
Ingredient Notes:
If your kitchen’s got these, you’re halfway there:
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Canned Sweet Potatoes: Saves time and dishes. Win-win.
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Sweetened Condensed Milk: The secret to a dreamy, creamy base.
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Pumpkin Pie Spice: Your shortcut to all the cozy flavors without busting out 10 spice jars.
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Cake Mix: I love a good spice cake, but yellow cake is a solid backup.
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Butter: Melted for the filling, cubed for the topping. (More butter = more better.)
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Pecans: Optional but highly recommended if you love a little crunch.
Pro tip: Keep canned sweet potatoes and a box of cake mix tucked away at all times. Instant emergency dessert insurance.
How To Make Sweet Potato Dump Cake?
Step 1. Preheat and Prep.
Fire up your oven to 350°F. Grease a 9×13-inch baking dish (or line it if you’re feeling fancy and hate scrubbing).
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Step 2. Make the Sweet Potato Layer.
In a big ol’ bowl, dump your drained sweet potatoes, melted butter, sweetened condensed milk, vanilla, and pumpkin pie spice. Beat it together until it’s mostly smooth — some little chunks are cool. They’re like sweet potato Easter eggs hiding in there.
Step 3. Assemble the Cake.
Spread that golden sweet potato goodness into your dish. Then sprinkle the dry cake mix evenly over the top. Scatter those cold butter cubes all over like you’re sprinkling magic. Throw some pecans on if you’re feeling it.
Step 4. Bake to Glory.
Slide it into the oven and bake for about 45 minutes until the top is golden brown, buttery, and smells so good your neighbors might “accidentally” drop by.
Step 5. Cool and Devour.
Let it cool for at least 20 minutes (I know, I know — it’s hard). Serve it warm, preferably with a mountain of whipped cream or a giant scoop of vanilla ice cream melting into the nooks and crannies.
Storage Options:
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Fridge: Stash it in an airtight container for up to 5 days. Warm it up a little before digging in, unless you’re a cold cake rebel (no judgment).
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Freezer: Freeze slices wrapped tight in foil, then in a zip-top bag. Good for about 2 months. Pro tip: It’s actually really good cold, straight from the fridge.
Variations and Substitutions:
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Marshmallow Topping: Throw mini marshmallows on top during the last 10 minutes of baking. Hello, s’mores vibes!
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Different Cake Mixes: Butter pecan, carrot, even chocolate cake mix works if you’re feeling wild.
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Nut-Free Version: Skip the pecans — maybe sprinkle on crushed graham crackers instead for crunch.
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Extra Spicy: Add a sprinkle of cinnamon and nutmeg if you want extra oomph.
What to Serve with Sweet Potato Dump Cake?
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Whipped Cream: Duh.
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Ice Cream: Vanilla is classic, but butter pecan? Ooooh baby.
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Coffee: A big mug of strong coffee cuts the sweetness just right.
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Caramel Drizzle: Because we’re living our best lives here.
Frequently Asked Questions:
Can I use fresh sweet potatoes?
Yep! Cook and mash about 2 cups worth. (But I won’t tell if you stick to the cans.)
Is spice cake mix necessary?
Nope! Yellow cake mix totally works, especially if you add a pinch of pumpkin pie spice yourself.
Can I make it the night before?
Absolutely. In fact, it’s even better the next day when the flavors have had a chance to hang out and party.
If you end up baking this Sweet Potato Dump Cake Recipe, I hope it brings you the same cozy, buttery joy it brought me that first chaotic potluck night. Drop me a comment and let’s swoon over how easy (and dangerously good) it is together!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Dump Cake Recipe
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 extract
- 1 tablespoon pumpkin pie spice
- 1 2-layer size spice cake mix or yellow cake mix
- 1/2 cup salted butter cold and cut into small pieces
- 1/2 cup chopped pecans optional
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
Preheat the Oven and Prepare the Pan:
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish thoroughly with butter or nonstick spray and set aside.
Prepare the Sweet Potato Base:
- In a large mixing bowl, combine the drained sweet potatoes, melted butter, sweetened condensed milk, vanilla extract, and pumpkin pie spice. Using an electric mixer on medium speed, beat the ingredients together until mostly smooth, allowing for a few small chunks of sweet potato to remain.
Assemble the Cake:
- Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the dry cake mix evenly over the sweet potato layer without stirring. Distribute the cold butter pieces evenly over the top of the cake mix. If using, scatter the chopped pecans over the surface.
Bake:
- Transfer the dish to the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and the filling is set.
Cool and Serve:
- Allow the cake to cool in the pan for at least 20 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
