Easy Eggless Pumpkin Dump Cake

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.