Sweet Potato Dump Cake
This easy Sweet Potato Dump Cake is a delicious holiday dessert made with canned sweet potatoes, buttery yellow cake mix, brown sugar, and melted butter. The sweet potato filling becomes soft and creamy while the cake mix turns into a golden, buttery topping.
Perfect for Thanksgiving, Christmas, or a cozy family dessert!
Easy dessertHoliday recipe9×13-inch pan
Ingredients
Serves 12–16 • Preparation: 15 minutes • Baking: 45–55 minutes
Sweet potato filling
- 4 cans (approximately 29 oz each) canned sweet potatoes or yams, drained.
- ½ cup light brown sugar, packed.
- ½ teaspoon ground cinnamon.
- ¼ teaspoon ground nutmeg (optional).
- 1 teaspoon vanilla extract.
- ¼ teaspoon salt.
- 4 tablespoons melted butter.
Cake topping
- 1 box (15.25 oz) yellow or butter cake mix.
- ¾ cup (1½ sticks) unsalted butter, melted.
- ½ cup chopped pecans (optional).
The photo shows several cans of yams, brown sugar, butter, and a butter cake mix. The exact amounts are not visible, so the quantities above are a practical recipe version for a 9×13-inch baking dish.
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Drain the canned yams well. Place them in a large bowl and gently mash with a fork or potato masher, leaving some small chunks for texture.
Add the brown sugar, cinnamon, nutmeg, vanilla, salt, and 4 tablespoons of melted butter. Stir until everything is combined.
Spread the sweet potato mixture evenly in the prepared baking dish. Smooth the top with a spatula or the back of a spoon.
Sprinkle the dry cake mix evenly over the sweet potato layer.
Do not prepare the cake mix according to the box instructions. Use it dry, straight from the package.
Slowly drizzle the melted butter over the entire surface of the cake mix. Try to cover as much of the dry mix as possible.
Sprinkle the chopped pecans over the top if using.
Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and the sweet potato filling is bubbling around the edges.
If some dry cake mix remains on top, give it a few extra minutes or cover loosely with foil if the top is browning too quickly.
Let the cake rest for 15–20 minutes before serving. Spoon it into bowls and enjoy warm with vanilla ice cream or whipped cream.
Tips for the perfect dump cake
- Use canned yams: They save time and make this recipe simple. Drain them well so the filling is not too watery.
- Cover the cake mix with butter: This helps the topping become golden and crisp.
- Don’t overmix: The layers are what make a dump cake special.
- Add pecans: They give the dessert a delicious crunchy topping.
- Make it extra cozy: Serve warm with a scoop of vanilla ice cream.
Storage
Store leftover sweet potato dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm.
You can also freeze the baked cake in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before serving.
Frequently Asked Questions
Can I use fresh sweet potatoes?
Yes! Cook and mash approximately 4–5 pounds of sweet potatoes until tender. Allow them to cool before preparing the filling.
Can I use spice cake mix instead of yellow cake mix?
Absolutely. Spice cake mix adds extra cinnamon and warm holiday flavor.
Can I make this dessert ahead of time?
Yes. Prepare and bake it a day ahead, then refrigerate. Warm it in the oven before serving.
Can I make it without nuts?
Yes. Simply leave out the pecans.
Recipe card
Sweet Potato Dump Cake
Buttery cake topping • Creamy sweet potato filling
Prep time
15 min
Cook time
45–55 min
Servings
12–16
Oven
350°F / 175°C
Ingredients
- 4 cans canned yams, drained
- ½ cup brown sugar
- ½ tsp cinnamon
- 1 tsp vanilla
- 4 tbsp melted butter
- 1 box yellow cake mix
- ¾ cup melted butter
- Optional: pecans
Method - Preheat oven to 350°F and grease a 9×13-inch dish.
- Mash yams with brown sugar, cinnamon, vanilla, salt, and 4 tbsp butter.
- Spread into the dish.
- Sprinkle dry cake mix evenly over the filling.
- Drizzle with ¾ cup melted butter.
- Bake 45–55 minutes until golden and bubbling.
- Rest 15–20 minutes and serve warm.
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