Pumpkin Dump Cake with Sweetened Condensed Milk saves the day when you want a cozy fall dessert without babysitting a mixing bowl. I keep this one in my back pocket for last-minute dinners, potlucks, and “oh no, dessert?” moments. The pumpkin stays velvety and rich, the top bakes up crunchy and buttery, and the whole thing smells like your kitchen hugged a cinnamon stick. You stir, you sprinkle, you bake, you dig in.
I’ve baked this for years and watched people sneak forkfuls straight from the pan. I swear the sweetened condensed milk works dessert magic without any extra fuss. It transforms canned pumpkin into a custard-like layer that tastes like pumpkin pie met a buttery cobbler topping. I call that minimal effort, maximum applause.
Easy Pumpkin Dump Cake with Sweetened Condensed Milk
You get all the pumpkin pie flavors with none of the crust stress. The condensed milk sweetens and thickens the pumpkin layer, so the base turns silky without extra sugar or cream. The dry cake mix on top creates a crisp, golden crumble that contrasts the creamy center. You scoop it like a cobbler and win the room.
This recipe uses pantry staples, so you avoid extra trips to the store. You assemble it in minutes, which makes it perfect for weeknights and holidays. The cake holds well, so you can serve it warm, room temp, or chilled. I vote warm with a cold scoop of vanilla ice cream and zero regrets.
Ingredients You’ll Need
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 box (15.25 oz) yellow or spice cake mix
- 3/4 to 1 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts, optional
- Whipped cream or vanilla ice cream, for serving
How to Make Pumpkin Dump Cake
- Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Whisk the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt in a bowl until smooth.
- Pour the pumpkin mixture into the prepared baking dish and smooth the top with a spatula.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Cover the surface fully and keep the layer even.
- Drizzle the melted butter evenly over the dry mix, hitting as much surface area as possible. Use a spoon to nudge dry spots and help the butter soak in.
- Sprinkle nuts over the top if you want extra crunch. Slide the pan into the oven on the center rack.
- Bake 45–55 minutes, until the top looks deep golden and the edges look set. The center can jiggle slightly, but it should not slosh.
- Cool the cake at least 20–30 minutes. Serve warm, room temp, or chilled with whipped cream or ice cream.
Baking Tips
- Warm the condensed milk can in a bowl of hot tap water before mixing, so it blends smoothly with the pumpkin.
- Use a spice cake mix when you want bigger spice notes and a shortcut on seasoning.
- Drizzle the butter slowly from end to end to coat the dry mix evenly and prevent powdery pockets.
- Line the pan with parchment if you want tidy squares and easy cleanup.
- Add a light sprinkle of flaky salt on top after baking to sharpen the pumpkin and caramel notes.
Serving
Serve warm with vanilla ice cream and a drizzle of caramel sauce. Top with cinnamon whipped cream and a shake of pumpkin pie spice. Add candied pecans and a touch of maple syrup for crunch and shine. Plate chilled slices with a dollop of Greek yogurt and honey for a not-too-sweet brunch treat.
Substitutions & Variations
- Cake mix: Swap yellow cake mix for spice cake mix if you want extra warm spices.
- Butter: Use 3/4 cup for a lighter top or 1 cup for a richer, crunchier finish.
- Nuts: Add chopped pecans or walnuts on top for crunch, or skip them for a nut-free dessert.
- Spices: Use pumpkin pie spice, or mix cinnamon, ginger, nutmeg, and cloves to taste.
- Extra texture: Sprinkle toffee bits or cinnamon-sugar over the cake mix before baking.
- Dairy-free: Use dairy-free sweetened condensed coconut milk and vegan butter to keep the same vibe.
Make-Ahead and Storage Tips
This pumpkin dump cake reheats like a champ, so I treat it as my low-stress fall dessert plan.
Make-Ahead: Bake the cake up to 2 days ahead, cool it, and cover the pan tightly. For a head start, mix the pumpkin layer and store it in the fridge up to 24 hours, and keep the dry topping and butter separate until baking.
To Refrigerate: Store cooled cake in an airtight container in the fridge for up to 4 days.
Freezing: Freeze baked squares, well wrapped, for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm in a 325°F oven for 10–15 minutes, in the air fryer at 320°F for 5–7 minutes, or microwave in 20–30 second bursts until heated through.
Pumpkin Dump Cake with Sweetened Condensed Milk
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour mixture into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
- Drizzle the melted butter evenly over the cake mix.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Allow to cool before serving.