Sweet Potato Dump Cake

This Sweet Potato Dump Cake layers spiced sweet potatoes, yellow cake mix, and pecans, topped with butter for a golden crust. It’s as easy to throw together as it is SO delicious (I kept going back for more)! Once baked and set, serve it warm with a dollop of whipped cream and more chopped pecans. It is definitely going to be added to my Thanksgiving menu this year!

• 2 cans (29 ounces each) sweet potatoes in light syrup, drained
• 1 can (12 ounces) evaporated milk
• ¾ cup (150 g) light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 package (15.25 ounces) yellow cake mix
• 1 cup (113 g) chopped pecans, plus more for topping (optional)
• ¾ cup (1 ½ sticks / 170 g) unsalted butter
• whipped cream, for topping