Sweet Potato Dump Cake
- 1 (15.25-oz.) pkg. butter pecan cake mix (such as Betty Crocker Super Moist)
- 3/4 cup salted butter, melted (6 oz.), divided
- 2 large eggs, divided
- 1 (15-oz.) can sweet potato puree (such as Farmer's Market Organic)
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup coarse graham cracker crumbs (from 1 sleeve)
- 1/2 cup uncooked quick-cooking oats
- 1/2 cup chopped pecans
- 1/2 cup white chocolate chips
- Preheat oven to 350u0b0F. Lightly coat a 13- x 9- glass baking dish with cooking spray. Line baking dish with parchment paper, leaving 3 inches of overhang on each side to use as "handles" later. Lightly spray parchment with cooking spray.
- Meanwhile, stir together graham cracker crumbs, oats, pecans, white chocolate chips, and remaining 1/4 cup melted butter in a medium bowl. Sprinkle mixture over baked sweet potato cake. Place back in oven, and bake until nuts and oats are toasted, about 9 minutes. Remove from oven, and let cool to room temperature on a wire rack, about 2 hours. Chill 1 hour, or up to overnight.
butter, butter, eggs, puree, cream cheese, light brown sugar, kosher salt, graham cracker crumbs, oats, pecans, white chocolate chips
Taken from www.myrecipes.com/recipe/sweet-potato-dump-cake (may not work)