Buy Now → Pumpkin 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
Scale
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 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.
Find it online: https://jennifercooks.com/pumpkin-dump-cake/