Fall desserts don’t get any easier than this pumpkin dump cake. The silky and sweet bottom layer is made with pumpkin puree and condensed milk that’s topped with buttery baked yellow cake mix for a firm top crust. Think of it as a cross between pumpkin pie and cake!
This pumpkin pie filling dump cake is made in just one dish, takes less than ten minutes of hands-on time, and requires just a quick whisk and layering technique.
As a busy mom who loves a sweet treat but doesn’t have tons of time in the kitchen, dump cakes have quickly become my favorite desserts for entertaining.
Between this easy pumpkin dessert and my even easier Apple Dump & Bake Cake, I’ve got Autumn baking covered! And honestly, I’m considering making my life easier and making this for my Thanksgiving dessert instead of pie this year!
P.S. This Homemade Pumpkin Whipped Cream is really good on this cake!
Yellow Cake Mix Pumpkin Dump Cake Ingredients
You can easily make this with a pumpkin spice cake mix instead of yellow cake mix, but I like the contrast of the buttery rich yellow cake and pumpkin pie layer, so I go with yellow every time! Similarly, white box cake mix works, too.
The pecans are optional but do add a nice nutty flavor, welcomed crunch, and warming aroma, so I highly recommend adding them if you like nuts.
If you don’t have any pumpkin pie spice on hand you can use cinnamon, or check out my post on every pumpkin pie spice substitute to make your own out of what you have in your pantry.
Pumpkin Dessert with Cake Mix Tips and Tricks
How to Make Pumpkin Dump Cake with Condensed Milk
Start by greasing the dish with a little butter. Then dump in the pumpkin puree, condensed milk, pumpkin pie spice, and eggs. Whisk that all together until smooth and flatten it with a spatula.
Then, add an even layer of the yellow cake mix (as is- do NOT mix up the batter as directed on the box of the mix!). Melt the butter (I do so in the microwave in 20-seond intervals in my Pyrex measuring cup) and pour it over top.
Sprinkle on your pecans and it’s ready to bake! Be patient; allow it to set for about 30 minutes before slicing into it for easy removal and to avoid a sloppy slice.
How I Store and Reheat Pumpkin Dump Cake with Pumpkin Puree
I usually store my dump cake right in the casserole dish that I baked it in. Cover it with aluminum foil and place it right in the refrigerator until you’re ready to enjoy some leftovers.
If you would rather use a spatula to transfer it into a storage container with a lid you absolutely can! Either way, it will stay fresh covered in the fridge for up to 5 days.
In my opinion, dump cake is always best served warm. You can stick the whole thing back in the oven at 350ยฐF right in the dish with the aluminum foil still on. Make sure to check it after 10 minutes, and increase the reheating time as needed.
You can also just easily microwave individual servings on a plate to warm them up. Youโll likely need about 30-45 seconds on high per serving to get the chill off.
Pumpkin Dump Cake with Yellow Box Cake Mix
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 2 (15 oz) cans pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon pumpkin pie spice
- 2 large eggs
- 1 (15.25 oz) box yellow cake mix
- ยฝ cup chopped pecans (optional)
- ยพ cup unsalted butter (+ more for greasing pan)
Instructions
- Preheat oven to 350ยฐF and grease a 9×13 casserole dish.
- Add the pumpkin puree, condensed milk, pumpkin pie spice, and eggs to the dish and whisk to combine. Once smooth, flatten it out with a spatula.2 (15 oz) cans pumpkin puree, 1 (14 oz) can sweetened condensed milk, 2 large eggs, 1 tablespoon pumpkin pie spice
- Add the dry box cake mix (as is) on top and spread it out in an even layer. Sprinkle the pecans on top.1 (15.25 oz) box yellow cake mix, ยฝ cup chopped pecans
- In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. Then, pour the butter over the cake mix and pecans, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.ยพ cup unsalted butter
- Bake at 350ยฐF for 45-50 minutes until the cake layer is firm. Allow to set for a at least 30 minutes. Serve warm.
Pro Tips
- There is no need for frosting here, but it is really good with a dollop of whipped cream (especially this Homemade Pumpkin Whipped Cream!).
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