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Easy Eggless Pumpkin Dump Cake with whipped cream

Easy Eggless Pumpkin Dump Cake

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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 portions
Calories 441kcal


  • 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 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


  • 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.


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 1/2 cups of evaporated milk, place 3 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.
Pumpkin Pie Spice: If you don't have pumpkin pie spice,​ you can use 1/4 teaspoon of ground ginger + cloves + nutmeg + allspice + 2 teaspoons of ground cinnamon.
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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 441kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Sugar: 18g