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Pumpkin Dump Cake with Sweetened Condensed Milk

This pumpkin dump cake with sweetened condensed milk is all things fall wrapped in one easy and delicious dessert. No one will be able to resist the layers of creamy, soft pumpkin filling and crunchy cake crust with pecans.

pumpkin dump cake with sweetened condensed milk

Pumpkin dump cake with sweetened condensed milk

Fall desserts are some of my favorites, and this pumpkin dump cake with sweetened condensed milk is no exception. It’s a fun twist on traditional pumpkin pie, but so much easier and quicker to make.

Pumpkin blended with condensed milk and warming spices, all topped with a buttery cake layer and crunchy pecans… it’s such a delicious and cozy autumn treat.

Dump cakes are a great alternative to pies because they are so simple and quick to throw together. If you need an easy Thanksgiving dessert, this quick recipe is definitely the way to go!

pumpkin dump cake ingredients

Ingredients

Pumpkin dump cake with sweetened condensed milk combines all the things you love about pumpkin pie, and the ingredient line-up could not be simpler. This is just an overview; full ingredient amounts are listed in the recipe card below.

  • Pumpkin: You need 1 can pumpkin puree. Make sure to buy pure pumpkin, not pumpkin pie filling. You can also use fresh pumpkin puree. Just keep in mind that homemade pumpkin puree contains more water than canned, and the filling might turn out softer.
  • Sweetened condensed milk makes the pumpkin pie layer wonderfully sweet and rich. My recipe calls for 1 can of full-fat sweetened condensed milk.
  • Eggs help to bind the filling. Let them sit out on the counter to warm up to room temperature so they incorporate better.
  • Pumpkin pie spice: To make your own pumpkin pie spice, combine 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground nutmeg + 1/8 tsp ground cloves.
  • Vanilla extract gives the pumpkin pie filling more sweetness and complexity.
  • Spice cake mix makes up the delicious top layer. I like to use Duncan Hines Signature Spice Cake Mix or Betty Crocker Super Moist Cake Mix.
  • Melted butter is needed to moisten the cake mix. Both salted and unsalted butter is fine.
  • Pecans (optional) add a lovely crunch and nutty bite to the cake layer. I chopped some up and left some whole.

Kitchen tools

  • Mixing bowl to combine the pumpkin pie filling.
  • Whisk to blend the ingredients together.
  • Baking dish: You need a 9 in x 13 in / 23 cm x 33 cm deep baking dish. The oval pan I used has roughly that size.
pumpkin dump cake recipe

How to make pumpkin dump cake

Pumpkin dump cake with sweetened condensed milk is super easy to make and takes just about 10 minutes prep time. Here’s the rundown:

#1: Prepare for baking

Preheat the oven to 350°F / 180°C / gas mark 4. Grease a 9 in x 13 in / 23 cm x 33 cm baking dish with melted butter or cooking spray. Set aside.

step 2 mix pumpkin filling

#2: Mix pumpkin filling

Add the canned pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice to a large mixing bowl. Whisk by hand until everything is fully combined and smooth.

step 3 assemble dump cake

#3: Assemble dump cake

Pour the pumpkin mixture into the prepared baking dish and spread into an even layer. Then sprinkle the spice cake mix evenly over the pumpkin layer. Slowly pour the melted butter over the cake mix.

step 4 bake dump cake

#4: Bake

Bake the pumpkin dump cake for 50 minutes to an hour, until the top looks golden brown and the center is cooked through.

#5: Serve

Let the dump cake cool slightly. It tastes best slightly warm or at room temperature. Serve it with a scoop of vanilla ice cream or whipped cream and caramel sauce. Enjoy!

pumpkin pie dump cake with spice cake mix

Baking tips

Check out my tips below to make sure your pumpkin dump cake with sweetened condensed milk comes out flawless.

  • Mix cake mix and butter: When you pour the melted butter over the cake mix, make sure there are no large pockets of dry mix. If there are, use a spoon to gently disperse the butter and submerge the cake mix. A few small dry spots are fine. 
  • Baking time: Pumpkin pecan dump cake is meant to be gooey and moist, so it can be hard to determine when it’s done. You can tell the cake is ready when the top crust looks golden brown. It’s okay to see some crispy spots and some areas that still look a little wet.
  • Clean slices: To cut clean slices with nice edges, the pumpkin pie layer needs to chill in the refrigerator for several hours. Of course, you can serve the dessert right away – just keep in mind that it will be softer and the dessert more like fruit cobbler.
pumpkin pecan dump cake

Variations

If you’d like to try something different with your easy pumpkin dump cake recipe, don’t let anyone stop you. It’s fun to experiment!

  • Cake mix: You can use other cake mix flavors in this easy pumpkin dump cake recipe. Vanilla, butter, or yellow cake mix will work well. Blend 2 teaspoons of pumpkin pie spice or ground cinnamon into the cake mix to get the same spiced aroma.
  • Different nuts: Chopped walnuts, hazelnuts, and almonds are great substitutions for pecans. You can also skip the nuts if preferred.
  • Chocolate chips: Chocolate and pumpkin go so well together. Semi-sweet chocolate chips are a great stir-in idea, but other chocolate varieties are equally delicious.

Serving suggestions

You can serve this pumpkin dump cake with sweetened condensed milk warm out of the oven, at room temperature, or cold. It tastes delicious with fluffy vanilla ice cream or sweetened whipped cream. We love it with a drizzle of caramel sauce or maple syrup.

pumpkin pie dump cake

Storage instructions

How to store pumpkin dump cake

Cover leftovers with plastic or tin foil and store in the refrigerator. It will last for 3 to 4 days.

I love the taste and texture of this pumpkin condensed milk cake cold. Feel free to reheat individual portions in the microwave in 30-second bursts until warmed through.

Freeze pumpkin dump cake with condensed milk

You can freeze the whole pumpkin dump cake right in the baking pan or place individual portions in freezer-friendly containers. Freeze for up to 3 months and let defrost in the fridge overnight.

Make pumpkin dump cake ahead of time

Pumpkin dump cake is a great dessert to make ahead of busy holidays. Simply bake the cake, then let cool and refrigerate for up to 2 days in advance.

pumpkin dump cake

Pumpkin Dump Cake Recipe

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This pumpkin dump cake with sweetened condensed milk is all things fall wrapped in one easy and delicious dessert. No one will be able to resist the layers of creamy, soft pumpkin filling and crunchy cake crust with pecans.

Ingredients

  • 1 can (15 oz / 425 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 can (14 oz /400 g) sweetened condensed milk
  • 3 large eggs, at room temperature
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 box (15.25 oz / 430 g) spice cake mix
  • 1 1/2 cups / 340 g / 12 oz butter, melted
  • 1 1/2 cups / 190 g / 6.6 oz pecans (I used 1 cup chopped and 1/2 cup whole pecans)

Instructions

  1. Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Grease a 9 in x 13 in / 23 cm x 33 cm baking dish with melted butter or cooking spray. Set aside.
  2. Mix pumpkin filling. Add the canned pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice to a large mixing bowl. Whisk by hand until everything is fully combined and smooth.
  3. Assemble dump cake. Pour the pumpkin mixture into the prepared baking dish and spread into an even layer. Then sprinkle the spice cake mix evenly over the pumpkin layer. Slowly pour the melted butter over the cake mix.
    Tip: Make sure there are no large pockets of dry mix. If so, use a spoon to gently mix the butter and cake mix. A few small spots are fine. Finally, add the pecans on top.
  4. Bake. Bake the pumpkin dump cake for 50 minutes to an hour, until the top looks golden brown and the center is cooked through.
  5. Serve. Let the dump cake cool slightly. It tastes best slightly warm or at room temperature. Serve it with a scoop of vanilla ice cream or whipped cream and caramel sauce. Enjoy!
  6. Chill. If you aren’t serving the cake right away, let it cool to room temperature before transferring it to the refrigerator. Reheat individual portions in the microwave.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 109mgSodium: 523mgCarbohydrates: 40gFiber: 1gSugar: 21gProtein: 4g

Reasons to love pumpkin dump cake with sweetened condensed milk

  • Taste: Perfectly spiced pumpkin and a buttery crust – everything you love about pumpkin pie combined in one amazing fall dessert.
  • Texture: You get a lovely contrast of textures from the creamy filling and crunchy pecan cake topping.
  • Time: The recipe only takes one hour from start to finish.
  • Ease: It’s so easy that everyone can do it! If you find pumpkin pies intimidating, try this pumpkin dump cake instead.
pumpkin dump cake with condensed milk

More pumpkin desserts

If you loved this easy recipe, I know you’ll love our other pumpkin desserts too. They’re easy to make and will have your whole family hooked.

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