This Easy Eggless Pumpkin Dump Cake is bursting with pumpkin goodness! You will need just a handful of pantry staples and 10 minutes (probably less) to prep it, and you’ll be enjoying this sweet fall-inspired treat in no time.
Eggless Pumpkin Dump Cake Recipe
Need a quick and easy holiday dessert? I’ve got you covered … this Easy Eggless Pumpkin Dump Cake is a win!
Perfectly spiced pumpkin pie layer topped with a crunchy and buttery cake mix and toasted pecans—a No-Fuss and luscious dessert for any occasion.
You will need just a handful of pantry staples and 10 minutes (probably less) to prep it; you’ll be enjoying this sweet fall-inspired treat in no time. This is a perfect dessert to share with friends and family.
This Easy Eggless Pumpkin Dump Cake may just become my new easy go-to dessert recipe!
A big dollop of whipped cream or a scoop of vanilla ice cream makes this dump cake even better.
EGGLESS PUMPKIN DUMP CAKE INGREDIENTS
You’ll need:
- Pumpkin Puree
- Evaporated Milk
- Granulated Sugar
- Pumpkin Pie Spice
- Cornstarch
- Yellow Cake Mix
- Unsalted Butter
- Pecans
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EGGLESS PUMPKIN DUMP CAKE
- In a large bowl, combine canned pumpkin, evaporated milk, sugar, pumpkin spice, sugar; Mix until well blended.
- Sprinkle the cornstarch on top and mix until well incorporated and no lumps.
- Pour the pumpkin mixture into your prepared baking dish.
- Sprinkle a package of dry yellow cake mix over the top, spreading evenly.
- Top with chopped pecans and evenly drizzle the melted butter over the entire cake.
- Bake until the top is set and golden brown and the edges are set.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
FREQUENTLY ASKED QUESTIONS
What Is a Dump Cake?
A dump cake is a super easy-to-make cake, in which you basically dump all of the ingredients in a pan and bake.
What If I Don’t Have Yellow Cake Mix?
You could use a white cake mix or pumpkin spice cake mix instead.
How Can I Substitute Evaporated Milk?
The evaporated milk in this recipe is used as a thickening agent, so I wouldn’t recommend skipping it. However, you can make your own evaporated milk at home.
To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, occasionally whisking, until the amount of milk has been reduced in half, about 30 minutes.
How Do I Know When My Eggless Pumpkin Dump Cake Is Ready?
Your dump cake is ready when the top is set, and golden brown and the edges are set. The center will be wobbly. Meaning, when you nudge your cake, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling; if it comes out moist but clean, it’s ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
Storing & Freezing Instructions
Store the cake well covered in the refrigerator for up to 5 days.
This cake can be frozen for up to 2 months. Make sure it’s well covered to avoid freezer burn. To serve, thaw overnight or at room temperature until ready to eat.
LOOKING FOR MORE EGGLESS PUMPKIN DESSERTS?
- Eggless Pumpkin Cheesecake
- Easy Eggless Pumpkin Pie
- Eggless Pumpkin Scones
- Cakey Eggless Pumpkin Cookies
- Eggless Pumpkin Bread
- Browse more recipes…
Easy Eggless Pumpkin Dump Cake
Ingredients
- 1 can (425 g) pumpkin puree
- 1 can (354 ml) evaporated milk
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon (6 g) pumpkin pie spice (see notes)
- 1/3 cup (50 gr) cornstarch
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (230 g) unsalted butter, melted
- 1 cup (140 g) pecans, chopped
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease a 9-x-13-inch (35-x-24-cm) baking pan with baking spray.
- In a large bowl, combine canned pumpkin, evaporated milk, sugar, pumpkin spice, sugar; Mix until well blended. Sprinkle the cornstarch on top and mix until well incorporated and no lumps.
- Pour the pumpkin mixture into your prepared baking dish.
- Sprinkle a package of dry yellow cake mix over the top, spreading evenly.
- Top with chopped pecans and evenly drizzle the melted butter over the entire cake.
- Bake for about 45-50 minutes, or until the top is set and golden brown and the edges are set. The center will be wobbly. Meaning, when you nudge your cake, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling comes out moist but clean. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
- Remove pan to a wire rack to cool completely. Allow cooling before serving.
- You can serve this cake topped with whipped cream or vanilla ice cream.
- Eggless Pumpkin Cheesecake
- Eggless Pumpkin Scones
- Eggless Pumpkin Cake
- Eggless Pumpkin Snickerdoodles
- Easy Eggless Pumpkin Pie
- Cakey Eggless Pumpkin Cookies
- Eggless Pumpkin Muffins
- Eggless Pumpkin Bread
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
This sounds like the perfect recipe for the fall. I love all things pumpkin flavored and I can’t wait to try this easy pumpkin dump cake!
Hi Scarlet! We also love pumpkin. Thanks so much for stopping by.