Name: Pumpkin Dump Cake with Sweetened Condensed Milk
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 can (15 ounces) pure pumpkin puree; 1 can (14 ounces) sweetened condensed milk; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1/4 teaspoon fine sea salt; 1 box (about 15.25 ounces) yellow cake mix; 3/4 cup chopped pecans or walnuts; 3/4 cup unsalted butter, melted and slightly cooled; whipped cream or whipped topping; vanilla ice cream; caramel sauce; extra ground cinnamon for sprinkling

Pumpkin Dump Cake with Sweetened Condensed Milk tastes like a cross between ultra-creamy pumpkin pie and a buttery crumb cake, with almost no effort. It works perfectly for busy home cooks who want a cozy fall dessert on the table in about an hour with minimal dishes. I tested this version on my own family of pumpkin fanatics, and not a single crumb survived the night.

Why Choose This Pumpkin Dump Cake with Sweetened Condensed Milk

This pumpkin dump cake uses sweetened condensed milk to give the filling a rich, custardy texture without extra sugar guesswork. You stir everything in one bowl, sprinkle on a cake mix, drizzle on butter, and the oven does the rest.

It tastes like you spent all afternoon baking, but you only invested about 10 to 15 minutes of hands-on time. Cleanup stays easy, the ingredient list stays simple, and the flavor hits that cozy fall dessert craving every single time.

“This Pumpkin Dump Cake with Sweetened Condensed Milk tasted like pumpkin pie and crumb cake had a baby, and I scraped the pan clean. ★★★★★”

Ingredients You’ll Need

Here is everything you need for this pumpkin dump cake with sweetened condensed milk.

Pumpkin filling

1 can (15 ounces) pure pumpkin puree
- Use 100% pumpkin, not pumpkin pie mix. I like Libby’s for consistent texture.
1 can (14 ounces) sweetened condensed milk
- Any brand works; Eagle Brand and store brands both taste great.
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
- If you do not have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
1/4 teaspoon fine sea salt

Cake layer

1 box yellow cake mix (about 15.25 ounces)
- Spice cake mix also works and gives a stronger fall flavor.
3/4 cup chopped pecans or walnuts (optional but highly recommended)
3/4 cup unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for best flavor.

Optional toppings

Whipped cream or whipped topping
Vanilla ice cream
Caramel sauce
Extra cinnamon for sprinkling

Pantry shortcuts and substitutions

Use canned pumpkin and boxed cake mix to keep this dessert weeknight friendly.
Swap yellow cake mix with spice, butter pecan, or white cake mix if that is what you have.
Skip the nuts if you need a nut free dessert, or use pepitas (shelled pumpkin seeds) for crunch.
Use lactose free sweetened condensed milk if you need a gentler option for dairy sensitive guests.

Equipment list

9×13 inch baking dish (glass or metal both work)
Large mixing bowl
Whisk or sturdy spatula
Measuring cups and spoons
Small bowl or microwave safe cup to melt butter
Cooling rack or heat safe surface

Tips & Tricks

Grease the baking dish lightly with butter or nonstick spray so slices lift out cleanly.
Use room temperature eggs so they blend smoothly with the pumpkin and sweetened condensed milk.
Whisk the pumpkin filling until it looks silky and uniform, with no streaks of egg or spice.
Sprinkle the dry cake mix evenly over the pumpkin layer and do not stir; that keeps the layers distinct.
Drizzle the melted butter slowly and evenly over the cake mix so more of the top turns golden and crisp.
Add nuts only on half the pan if you have mixed preferences at the table.
Bake until the center barely jiggles and the top looks golden and set; that usually takes 45 to 55 minutes.
Let the cake cool at least 20 to 30 minutes so the pumpkin layer sets and slices hold their shape.
Serve warm for a softer, spoonable dessert or chilled for a firmer, bar style texture.
Line the pan with parchment if you want extra easy cleanup and neat squares.

How to Make Pumpkin Dump Cake with Sweetened Condensed Milk

Mix the pumpkin filling

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
In a large bowl, add pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, pumpkin pie spice, and salt.
Whisk everything together until the mixture looks smooth, creamy, and evenly colored. Scrape the bowl so no pockets of spice or egg hide at the bottom.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

Add the cake mix and toppings

Open the box of cake mix and sprinkle the dry mix evenly over the pumpkin layer. Use your hand or a spoon to spread it gently, but do not stir it into the pumpkin.
Sprinkle chopped nuts evenly over the cake mix if you use them. They toast in the oven and add crunch and flavor.
Melt the butter in a microwave safe cup or small saucepan. Let it cool for a minute so it does not scorch any spots on the top.
Drizzle the melted butter slowly over the entire surface, trying to moisten as much of the cake mix as possible.

Bake the dump cake

Place the baking dish on the middle rack of the oven. Bake for 45 to 55 minutes.
Check at 40 minutes and rotate the pan if one side browns faster. The cake finishes baking when the top looks golden and the center only has a slight jiggle.
Remove the pan from the oven and place it on a cooling rack or heat safe surface. Let it cool at least 20 to 30 minutes before you cut into it.
Serve the pumpkin dump cake with sweetened condensed milk warm, at room temperature, or chilled, with your favorite toppings.

Serving ideas and timing

Scoop warm portions into bowls and top with vanilla ice cream for a hot and cold contrast.
Chill the cake for at least 3 hours if you want clean, bar style slices that hold up on a dessert platter.
Add a swirl of whipped cream and a light sprinkle of cinnamon or nutmeg right before serving.
Plan about 10 to 15 minutes of prep time and 45 to 55 minutes of baking time, so the dessert lands on the table in about an hour.

What to Serve with it?

Pumpkin dump cake with sweetened condensed milk pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Add a drizzle of caramel sauce and a sprinkle of chopped nuts for extra texture. Serve it with hot coffee, chai, or spiced herbal tea for a cozy dessert moment. I also like to plate small squares with fresh apple slices or berries to add a bit of brightness to the plate.

Storage Options

Cool leftovers completely, then cover the pan tightly or transfer slices to an airtight container and refrigerate for up to 4 days.
Freeze individual slices on a parchment lined tray until firm, then move them to a freezer bag or container and keep them for up to 2 months.
Reheat single portions in the microwave in 15 to 20 second bursts until warm, or use a 300°F oven for 10 to 15 minutes to warm several pieces at once.
Serve chilled straight from the fridge if you like a firmer, pumpkin pie style texture with a dense, custardy bite.