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. The recipe includes step-by-step photos and lots of tips.
Eggless Pumpkin Dump Cake Recipe Highlights
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.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
- Pumpkin Puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
- Pumpkin Pie Spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
- Cornstarch: You can substitute for potato starch 1:1.
- Yellow Cake Mix: Feel free to use spice cake mix for a bolder fall flavor.
- Butter: I prefer to use unsalted butter because the cake mix usually has salt added.
- Pecans: You can substitute for walnuts or omit them if you have a nut allergy.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Wet Ingredients
In a large bowl, combine canned pumpkin, evaporated milk, sugar, pumpkin spice, and 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.
Step 2 – Sprinkle the Cake Mix
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.
Step 3 – Bake
Bake until the top is set and golden brown and the edges are set.
Storing & Freezing Instructions
Store the cake well covered in the refrigerator for up to 5 days.
Freeze: 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.
Frequently Asked Questions
A dump cake is a super easy-to-make cake in which you basically dump all of the ingredients in a pan and bake.
You could use a white cake mix or pumpkin spice cake mix instead.
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.
Your dump cake is ready when the top is set and golden brown and the edges are set. The center will be wobbly. Meaning that 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.
More Eggless Pumpkin Recipes You’ll Love!
- Eggless Pumpkin Cheesecake
- Easy Eggless Pumpkin Pie
- Eggless Pumpkin Scones
- Cakey Eggless Pumpkin Cookies
- Eggless Pumpkin Bread
- Browse more recipes…
Recipe Card 📖
Easy Eggless Pumpkin Dump Cake
Ingredients
- 1 can (425 g) pumpkin pure
- 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 g) cornstarch
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (230 g) unsalted butter, melted
- 1 cup (140 g) pecans, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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. Note: 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 from the oven to a wire rack to cool completely. Allow cooling before serving.
- You can serve this cake topped with whipped cream or vanilla ice cream.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
I’ve used a cake mix precisely once in my life, a boxed brownie mix actually and was so thoroughly disgusted it ended in the trash. Anyway as I often see recipes calling for boxed cake mixes can you give me a general clue as to what’s in them?
2 C flour? baking powder, sugar, salt… Maybe I can look it up somewhere as I’d really like to try this recipe.
As an aside, if you don’t keep evaporated milk around either dairy or non, you can add powdered milk or powdered coconut or cashew milk, boil until the desired consistency.
It works and it’s much quicker than a reduction.
So to answer my own question the dry ingredients couldn’t be simpler and then there’s the extra bonus of no weird additives.
2 ¼ cups (281 g) or 2 1/2 cups all-purpose flour
1 ½ cups (300 g) granulated sugar
3 ½ or 4 teaspoons baking powder
1 teaspoon salt
then you add all your eggless ingredients obviously.
Happy Thanksgiving
Hi Laurel! I apologize for not getting back to you sooner! I’m so glad you figured it out, and thanks for sharing the breakdown of the dry ingredients. You’re absolutely right – it’s simple and free of any weird additives! I hope you have a wonderful Thanksgiving, and thanks again for your patience! 😊 Please let us know you the homemade cake mix worked in this recipe, It will be very helpful for other readers.
Having never made a poke cake before, I’d say it came out pretty well and could have been perfect if I’d chosen different subs for all the allergies around here.
I used the 2 1/4C of King Arthur GF Measure for Measure flour and chose the 4 tsp option for the Baking Powder, gluten free being as persnickety as it is.
But then I’m also allergic to corn so I used Arrowroot instead of Cornstarch and I think that’s where I went wrong because the bottom was weirdly thick and gummy. I’ve always rather thought Arrowroot was more of a thickener and generally pull back. Well should haves and all that 4 Tbsp or Tapioca as a 1 to 1 replacement would have been better. Other than that I think it needed more pecans 🙂 Upside down pie is a fund idea; anyway we peeled off the bottom and cut the top into squares for a very tasty treat. It went well with the blueberry pie, vegan kabocha cheesecake and all the cookies.
Hello Laurel! Thank you so much for sharing your experience and detailed notes—it sounds like you went above and beyond to adapt the recipe to fit everyone’s needs. Gluten-free baking can definitely be a bit tricky, especially with multiple substitutions, but it sounds like you made the best of it! Arrowroot can sometimes behave differently in recipes, and I agree, tapioca starch might give a better result next time. Adding more pecans sounds like a delicious idea—I’m all for extra nuts! 😊 I love how creative you were to turn it into a tasty treat even with the challenges. And wow, your dessert spread sounds incredible! Thank you for giving the recipe a try and for your thoughtful feedback!
Hello Laurel! Wow, I totally understand where you’re coming from with the boxed mixes! They can be hit or miss. 😊 For a general idea of what’s in a boxed cake mix, you’re right—flour, baking powder, sugar, and salt are the basic ingredients, and sometimes a little cornstarch or powdered milk to help with texture and moisture. You could also find some homemade cake mix recipes online if you want to skip the boxed version altogether!
Also, I love your tip about using powdered milk or powdered coconut/cashew milk as a substitute for evaporated milk! Such a clever and convenient idea – thanks for sharing! 💡
I made this this morning and it was amazing. I’m always looking for recipes that are eggless due to allergies, and this one did not disappoint. Thank you.
I used a spice cake mix in place of yellow and I only had cinnamon covered pecans. It was so delicious. Thank you again for offering a place to find new recipes that are eggless.
Hello Fiona! I’m so glad you both loved the cake! Thank you for sharing your wonderful feedback and review!
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.