This pumpkin dump cake with sweetened condensed milk has a creamy, spiced pumpkin filling beneath a buttery vanilla cake mix topping and chopped pecans. It's an easy fall dessert for a potluck or family table: 10 minutes of prep, a 50-55-minute bake, and at least 30 minutes of cooling before serving.
The filling goes together with a whisk, and the topping stays in separate layers-no cake batter to make and no crust to roll. Use a 9-by-13-inch baking dish for 12 servings. Warm portions are soft enough to spoon into bowls; chilling gives the pumpkin layer more structure.
What Is Pumpkin Dump Cake?
Pumpkin dump cake is a layered baked dessert with pumpkin-pie-style filling and a cake-mix topping. In this version, pumpkin puree, sweetened condensed milk, eggs, and spices form the bottom layer. Dry vanilla cake mix, pecans, and melted butter bake above it, giving each serving a creamy base and buttery crunch.
Why You'll Love This Recipe
- Quick prep: The filling needs a bowl and whisk, and the dry cake mix goes straight on top.
- Two textures: Soft pumpkin filling sits underneath golden crumbs and chopped pecans.
- A pan to share: The 9-by-13-inch dish makes 12 servings.
- Flexible serving: Enjoy it warm with vanilla ice cream or chilled with whipped cream.
Recipe at a Glance
Flavor: pumpkin, cinnamon, ginger, nutmeg, vanilla cake mix, and pecans. Texture: creamy underneath, buttery and crumbly on top. Difficulty: easy. Prep: 10 minutes. Bake: 50-55 minutes. Cool: at least 30 minutes. Plan on at least 1 hour 30-35 minutes overall. Refrigerated leftovers keep up to 4 days; frozen portions keep up to 2 months. A good fit for fall gatherings or a Thanksgiving dessert table.
The Story Behind the Dish
My love for dump cake recipes started with my mom's cherry dump cake, a staple at family potlucks. The simplicity of combining a box cake mix with sweetened fruit and butter was pure genius. Over the years, I've experimented with variations, but this pumpkin pie dump cake has become my go-to fall dessert.
That same layered approach works here with a pumpkin-pie-style filling. If you enjoy the fruit version, my cherry dump cake is another easy dessert to keep in your recipe box.
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Ingredients You'll Need
- Pumpkin puree: One 15-ounce can of plain pumpkin. Pumpkin pie filling already contains sweeteners and seasonings, so it does not belong in this tested formula.
- Sweetened condensed milk: One 14-ounce can gives the filling sweetness and a creamy consistency. Do not substitute evaporated milk.
- Eggs: Two large eggs help the pumpkin layer set.
- Spices and salt: 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon kosher salt season the filling.
- Vanilla cake mix: Use one box, dry. Do not add the package's water, eggs, or oil. Yellow cake mix is an option.
- Pecans: 1 cup, chopped, for the topping. Chopped walnuts may replace them, or omit the nuts.
- Salted butter: 1 cup, melted, poured across the topping.
- Nonstick cooking spray: For coating the baking dish.
For a spice blend substitution, replace the cinnamon, ginger, and nutmeg with 2 teaspoons pumpkin pie spice. Keep the salt as written.
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Tools That Make It Easier
- 9x13-inch Baking Pan: The best size for evenly baking this dessert.
- Large Mixing Bowl: For blending the pumpkin mixture.
- Whisk: Essential for achieving a smooth pumpkin filling.
- Rubber Spatula: Helps spread the mixture evenly across the baking pan.
- Measuring Cups and Spoons: For precise spice measurements.
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Buy Now → How to Make Pumpkin Dump Cake
1. Prep and mix the filling
Position an oven rack in the center and heat the oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Whisk the eggs in a large bowl, then whisk in the sweetened condensed milk, cinnamon, ginger, nutmeg, and salt. Add the pumpkin puree and whisk until evenly combined.
2. Build the layers
Spread the pumpkin filling evenly in the prepared dish. Break up any large lumps in the dry cake mix and distribute it over the filling. Do not stir the layers. Scatter the chopped pecans over the cake mix, then slowly pour the melted butter across the topping, covering as much dry mix as possible.
3. Bake until the edges are set
Bake for 50-55 minutes, until the topping is golden brown and the filling is set around the edges. The center should have a slight wobble without looking liquid. If the pecans brown before the filling sets, loosely cover the dish with foil for the remaining baking time.
4. Cool, then serve
Rest the baking dish on a wire rack for at least 30 minutes so the filling can firm up. Spoon into bowls while warm, or refrigerate after cooling for firmer portions. Serve warm with vanilla ice cream or chilled with whipped cream.
Helpful Tips Before You Start
Even layers and good butter coverage help the topping bake consistently. Break up large cake-mix lumps before sprinkling, and pour the butter slowly across the whole surface instead of pooling it in one spot.
A Few Easy Mistakes to Avoid
- Using the wrong canned pumpkin or milk: Buy plain pumpkin puree and sweetened condensed milk. Pumpkin pie filling and evaporated milk change this formula.
- Stirring after adding the cake mix: Leave the layers separate so you keep a creamy bottom and crumbly top.
- Judging only by the pecans: The nuts can brown before the filling is set. Check the edges and center, and use a loose foil cover if needed.
- Serving immediately: The filling needs at least 30 minutes to firm up. Warm servings are naturally softer than chilled portions.
A Few Things That Make This Recipe Better
Check the topping and filling separately: a golden surface does not tell you whether the pumpkin underneath has set. Look for set edges and a slight center wobble, rather than a liquid-looking middle. Cooling is part of getting the texture right, so include it in your serving plan.
What to Serve with Pumpkin Dump Cake
Serve warm pumpkin dump cake with vanilla ice cream, or add whipped cream to a chilled portion. My stabilized whipped cream is a useful topping option when you're planning dessert ahead. Coffee, hot tea, or spiced apple cider balance the sweet, buttery topping; Red Hots apple cider is another cozy drink to consider.
Questions You Might Have
Do I prepare the cake mix first?
No. Sprinkle the dry mix directly over the pumpkin filling, add the pecans, and pour the melted butter over the top. Do not add the ingredients listed on the cake-mix box or stir the layers together.
Can I use evaporated milk or pumpkin pie filling?
No. This recipe is tested with sweetened condensed milk and plain pumpkin puree. Evaporated milk does not have the same sweetness or consistency, and pumpkin pie filling adds seasonings and sweeteners that the recipe does not account for.
Can I change the cake mix or leave out the pecans?
Yellow cake mix can replace vanilla cake mix. You may substitute chopped walnuts for the pecans or omit the nuts. Keep the remaining ingredients and layering method the same.
Why is the center still soft?
The filling should have a slight wobble after baking, with set edges and no liquid-looking center. Give it at least 30 minutes on a wire rack before serving. Warm portions are spoonable; refrigerating the cooled cake makes them firmer.
Keeping Leftovers Fresh
- Refrigerate: Cover and refrigerate within 2 hours of baking. Keep refrigerated for up to 4 days.
- Reheat: Microwave individual portions in short intervals until warmed through.
- Freeze: Once cooled, portion into airtight freezer-safe containers and freeze for up to 2 months.
- Thaw and warm: Thaw overnight in the refrigerator, then reheat in a 300°F oven until warmed through. Loosely cover with foil if needed. The topping may soften after freezing.
Can You Make It Ahead?
Yes. Bake the cake, allow it to cool, and refrigerate within 2 hours of baking. Serve chilled with whipped cream, or warm individual portions before serving. Keep the total refrigerated storage time within 4 days. The topping is likely to be softer after storage than when freshly baked.
For the clearest contrast between the pumpkin filling and buttery topping, choose your serving temperature deliberately: warm for a softer spoon dessert, chilled for firmer portions.
More Recipes You Might Like
Easy One-Bowl Amish Pumpkin Bread Recipe
This easy one-bowl Amish pumpkin bread is moist, warmly spiced, and makes two loaves-one to enjoy now and one to freeze or share.
Pumpkin Whoopie Pies with Cream Cheese Filling
Celebrate Fall with these Spiced Pumpkin Whoopie Pies. Sweet and tangy vanilla cream cheese filling is sandwiched between soft, cake-like spiced pumpkin cookies in this easy whoopie pie recipe. I first ate Pumpkin Whoopie Pies when I lived in Houston back in 2011. One of my friends and neighbors made some and brought them over,
Easy Pumpkin Bars with Maple Cream Cheese Frosting
Looking for the best pumpkin bars recipe? Try these easy pumpkin bars with a decadent maple cream cheese frosting! Perfect for fall, these moist and flavorful bars are a crowd-pleaser and simple to make.
Pumpkin Streusel Muffins with Vanilla Bean Glaze
If you're a fan of pumpkin spice and craving that cozy fall flavor, this Pumpkin Streusel Muffin recipe is for you! These moist, tender muffins, packed with real pumpkin and topped with a buttery, crumbly streusel, are the perfect way to welcome pumpkin spice season. Whether you're enjoying them with a cup of coffee or serving them at a potluck, these muffins are bound to disappear in no time!
Pumpkin Doughnut Muffins
Cake-like Pumpkin Doughnut Muffins dipped in butter and rolled in cinnamon and sugar. Get your pumpkin spice fix with this tried and true recipe! OK, I admit it, I'm in love with these Pumpkin Doughnut Muffins! I got the original recipe for doughnut muffins from my friend Kristi over at ishouldbemoppingthefloor.com and they are fantastic!
For another layered cake-mix dessert, try blueberry dump cake. If you're deciding between a pie and this easy bake, start with classic pumpkin pie.
PrintPumpkin Dump Cake with Sweetened Condensed Milk
This easy pumpkin dump cake combines creamy, spiced pumpkin with a buttery pecan topping. Made with cake mix, it takes just 10 minutes to prep for the oven.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Ingredients
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon kosher salt
1 box vanilla cake mix
1 cup chopped pecans
1 stick salted butter, melted
Nonstick cooking spray, for the baking dish
Instructions
Prep
- Position an oven rack in the center and heat the oven to 350°F. Coat the inside of a 9-by-13-inch baking dish with cooking spray.
- Whisk the eggs in a large bowl. Add the condensed milk, cinnamon, ginger, nutmeg, and salt, then whisk in the pumpkin until evenly combined.
Assemble
- Transfer the pumpkin filling to the baking dish, spreading it into an even layer.
- Break up any large lumps in the dry cake mix, then distribute it over the filling. Keep the layers separate; do not stir.
- Scatter the pecans over the cake mix. Slowly pour the melted butter across the topping, covering as much of the dry mix as possible.
Bake
- Bake for 50-55 minutes, until the topping is golden brown and the filling is set around the edges. The center should have a slight wobble without appearing liquid.
- If the pecans brown before the filling sets, loosely cover the dish with foil for the remaining baking time.
Cool and Serve
- Rest the dish on a wire rack for at least 30 minutes before serving so the filling can firm up.
••Spoon into bowls while warm, or refrigerate after cooling for firmer portions.
Notes
Substitutions
- Use yellow cake mix or spice cake mix in place of vanilla cake mix.
- Replace the cinnamon, ginger, and nutmeg with 2 teaspoons pumpkin pie spice.
- Substitute chopped walnuts for the pecans, or omit the nuts.
- Use plain pumpkin puree, not sweetened pumpkin pie filling. Sweetened condensed milk and evaporated milk are not interchangeable in this recipe.
Serving Suggestions and Pairings
- Serve warm with vanilla ice cream or chilled with whipped cream.
- Pair with coffee, hot tea, or spiced apple cider.
Storage
- Cover and refrigerate within 2 hours of baking. Store refrigerated for up to 4 days.
- Reheat individual portions in the microwave in short intervals until warmed through.
Freezing
- Once cooled, portion into airtight freezer-safe containers and freeze for up to 2 months.
••Thaw overnight in the refrigerator. Reheat in a 300°F oven until warmed through, loosely covering with foil if needed. The topping may soften after freezing.
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