Sweet Potato Dump Cake
This easy Sweet Potato Dump Cake uses a cake mix and canned sweet potatoes to create a sweet treat with all the warm flavors of fall.
Servings: 12
Calories: 361kcal
Ingredients
- ¼ cup Sugar
- 3 Eggs
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Nutmeg
- ½ teaspoon salt
- 1 can Evaporated Milk 12 ounces
- 1 29 oz can Sweet Potatoes drained, mashed
- 1 Cake Mix Butter Pecan or Spiced
- 1 ½ sticks Unsalted Butter melted
- ¾ cup Pecans chopped
Instructions
- Preheat oven to 350℉. Spray 9x13 pan with baking spray.
- Whisk sugar, eggs, cinnamon, vanilla, nutmeg, and salt. Whisk until spices are well incorporated.
- Add the can of evaporated milk. Whisk.
- Stir in the drained, mashed sweet potatoes.
- Pour into prepared 9x13 pan.
- Sprinkle dry cake mix over the sweet potato mixture. Be sure mixture is completely covered with cake mix. DO NOT STIR.
- Drizzle melted butter over the top of dry cake mix as evenly as possible. DO NOT STIR.
- Sprinkle pecans over top.
- Bake at 350℉ for 35-40 minutes or until top is golden brown and sweet potato mixture is set.
- Let cool. Serve with whipped cream.
Nutrition
Calories: 361kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 533mg | Potassium: 140mg | Fiber: 1g | Sugar: 26g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
