Pumpkin Dump Cake | JenniferCooks.com
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Pumpkin Dump Cake

Pumpkin Dump Cake is our family’s alternative recipe to Pumpkin Pie.  With a rich pumpkin pie filling, Pumpkin Dump Cake has a buttery, cakey pecan topping that’s delicious anytime of year!
Course: Dessert
Cuisine: American
Servings: 8
Author: Jennifer Locklin


  • 1 15-ounce can pumpkin
  • 1 14-ounce can EAGLE BRAND(R) Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 box butter or vanilla cake mix
  • 1 cup chopped pecans optional
  • 1 cup 2 sticks unsalted butter, melted


  • Preheat oven to 350F degrees.
  • Spray a 9x13 baking dish with nonstick cooking spray.
  • In a medium bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
  • Whisk together until well-blended.
  • Pour pumpkin mixture into the baking dish.
  • Sprinkle dry cake mix on top of the pumpkin mixture.
  • Sprinkle pecans over the top of the cake mix.
  • Drizzle melted butter over the top.
  • Bake for about 50-55 minutes.
  • The center might be a little jiggly when done. It will continue to set up as it cools.
  • Let it cool for at least 30 minutes before slicing and serving.


This is delicious served with vanilla ice cream or whipped cream!