Pumpkin Dump Cake with Sweetened Condensed Milk hits that sweet spot between easy and irresistible. If you’ve ever wanted a dessert that feels like a warm hug but doesn’t require a degree in baking, this one’s for you. The best part? Dumping ingredients into a pan and letting the oven do its thing sounds like a win-win, right?

Ingredients You’ll Need

Before you start, gather these simple ingredients. They’re probably hanging out in your pantry or fridge already.

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
1 box yellow cake mix (don’t worry, no flour measuring here)
1 teaspoon pumpkin pie spice (or just cinnamon if you’re in a pinch)
2 large eggs
1/2 cup melted butter
Optional: chopped nuts or chocolate chips for a little extra crunch or sweetness

How to Make Pumpkin Dump Cake with Sweetened Condensed Milk

This recipe is as straightforward as it gets, but here’s how I do it to get that perfect balance of creamy and cakey.

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice. Stir until everything is smooth and well blended.
Pour this pumpkin mixture into a greased 9×13 inch baking dish.
Sprinkle the dry cake mix evenly over the pumpkin layer—don’t mix it in, just let it sit on top.
Drizzle the melted butter over the cake mix. This step is key for that golden crust.
Add nuts or chocolate chips if you’re feeling fancy.
Bake for about 50-60 minutes until the top is golden and the pumpkin layer is set.

Ever notice how dump cakes somehow taste better than their complicated cousins? I think it’s the no-fuss approach that makes them so comforting.

Variations and Substitutions

Want to switch things up? Here are a few ideas that have worked for me or friends who’ve tried this recipe.

Swap the yellow cake mix for spice cake mix for a deeper flavor.
Use coconut oil instead of butter for a slightly tropical twist.
Add a splash of vanilla extract to the pumpkin mixture for extra warmth.
For a nut-free version, skip the nuts or replace them with seeds like pumpkin or sunflower.
If you like it less sweet, try half the sweetened condensed milk and add a bit of maple syrup or honey instead.

Have you ever tried adding a pinch of cayenne to pumpkin desserts? It adds a surprising kick that wakes up your taste buds.

Pro Tips for Pumpkin Dump Cake

Here are some little nuggets of wisdom I’ve picked up after making this dessert a bunch of times.

Use room temperature eggs and butter to help everything mix more smoothly.
Don’t skip the butter drizzle on top; it’s what turns the cake mix into a crispy, golden topping.
If your cake looks too brown on top but isn’t set inside, cover it loosely with foil and keep baking.
Let it cool for at least 15 minutes before serving so the layers can settle.
This cake tastes even better the next day, so if you can wait, do it!

Leftovers

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven to bring back that fresh-baked feeling. Sometimes I even eat it cold with a scoop of vanilla ice cream—don’t judge, it’s a thing.

Nutrition Information

Here’s a rough idea of what you’re getting in a serving of Pumpkin Dump Cake with Sweetened Condensed Milk:

Calories: 360 kcal
Carbohydrates: 50 g
Protein: 5 g
Fat: 15 g
Fiber: 3 g
Sugar: 35 g

So, what do you think? Is this the kind of dessert you’d throw together on a lazy afternoon or impress guests with minimal effort? I’m betting yes.

Pumpkin Dump Cake with Sweetened Condensed Milk

A simple and delicious pumpkin dump cake made with sweetened condensed milk, perfect for an easy dessert.

Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 can 15 oz pumpkin puree
1 can 14 oz sweetened condensed milk
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup melted butter
1/2 cup chopped pecans

Method

Preheat oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and salt until smooth.
Pour the pumpkin mixture into a greased 9x13 inch baking dish.
Evenly sprinkle the flour over the pumpkin mixture.
Drizzle the melted butter evenly over the flour layer.
Sprinkle chopped pecans on top if using.
Bake in preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Let the cake cool before serving.

Notes

This dump cake is a quick and easy dessert with a moist pumpkin filling and a crisp buttery topping. Pecans add extra texture but can be omitted if desired.