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…
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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.
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 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.