Easy Eggless Pumpkin Dump Cake Recipe (2024)

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By: Oriana Romero/Published: /Updated: / 4 Comments

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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.

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Easy Eggless Pumpkin Dump Cake Recipe (4)

Table of Contents hide

1.Eggless Pumpkin Dump Cake Recipe Highlights

2.Ingredients You’ll Need

6.Frequently Asked Questions

7.More Eggless Pumpkin Recipes You’ll Love!

8.Recipe Card 📖

9.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.

Easy Eggless Pumpkin Dump Cake Recipe (5)

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:

Easy Eggless Pumpkin Dump Cake Recipe (6)

Ingredients Notes & Substitutions

  • Pumpkin Puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommendLibby’s100% Pure Pumpkin.
  • Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post aboutHow 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.

Easy Eggless Pumpkin Dump Cake Recipe (7)
Easy Eggless Pumpkin Dump Cake Recipe (8)
Easy Eggless Pumpkin Dump Cake Recipe (9)
Easy Eggless Pumpkin Dump Cake Recipe (10)

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.

Easy Eggless Pumpkin Dump Cake Recipe (11)
Easy Eggless Pumpkin Dump Cake Recipe (12)
Easy Eggless Pumpkin Dump Cake Recipe (13)

Step 3 – Bake

Bake until the top is set and golden brown and the edges are set.

Easy Eggless Pumpkin Dump Cake Recipe (14)

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.

Easy Eggless Pumpkin Dump Cake Recipe (15)

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 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.

Easy Eggless Pumpkin Dump Cake Recipe (16)

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 Recipe (17)

Easy Eggless Pumpkin Dump Cake

Easy Eggless Pumpkin Dump Cake Recipe (18)Oriana Romero

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.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 12 portions

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 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

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.

Oriana’s Notes

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.

★Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 441kcalCarbohydrates: 26gProtein: 4gFat: 24gSaturated Fat: 12gSugar: 18g

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Course Dessert

Cuisine American

Calories 441

Keyword cake dump eggfree Eggless pumpkin

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 aboutEggless Baking.

Welcome to my eggless kitchen!

Easy Eggless Pumpkin Dump Cake Recipe (19)Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…

Easy Eggless Pumpkin Dump Cake Recipe (2024)

FAQs

What is the biggest mistake to avoid when making a dump cake? ›

However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.

Is dump cake supposed to be gooey? ›

Yes! Is dump cake supposed to be runny? Compared to other kinds of cakes, dump cake does bake up a little less caky and little more gooey thanks to all of the delicious fruit. It has a similar consistency to a fruit cobbler or crisp and is served by the scoop rather than the slice!

What is another name for a dump cake? ›

For the uninitiated, a dump cake (also sometimes called a drop cake) is exactly what it sounds like: a cake that asks you to dump all of its ingredients into a vessel, give things a quick stir, and bake.

What is the nutritional value of pumpkin dump cake? ›

Nutrition Facts

1 piece: 371 calories, 19g fat (8g saturated fat), 65mg cholesterol, 339mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 6g protein.

Why do you not mix dump cakes? ›

Again, do NOT mix.

It might look silly and feel counter-productive, but it's the trick to ensuring a crusty, crumbly, buttery top, and a gooey interior. Alternatively, some recipes will call for melting the stick of butter and drizzling it evenly over the entire portion of dry cake mix instead of using cold butter.

How do you tell if a dump cake is done? ›

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Do you dump cake from pan before or after cooling? ›

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

What happens if you stir a dump cake? ›

For some reason, nearly every dump cake recipe insists that the ingredients are not to be stirred. (In fact, most recipes add extra emphasis to this instruction by writing it in all-caps: DO NOT STIR!!!) The result of this laissez-faire approach is a half-baked cake.

Why is my dump cake still powdery? ›

If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake. When assembling your dump cake recipe, be sure to spread the cake mix in a thin even layer and space the pats of butter evenly across the top.

Why are they called sad cakes? ›

This cake is called sad cake because the cake looks sad. It actually "falls" during baking and is a flat cake. It may be sad looking, but it is moist, chewy, and sweet. It does not need frosting.

Why is it called buckle cake? ›

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle.

What is sinking cake? ›

The sinking of your cake during cooling occurs due to various factors, such as excessive mixing of the batter, inadequate leavening agents, and oven temperature fluctuations. These issues can result in an uneven rise and subsequent collapse in the center of the cake as it cools down.

Where did dump cake originate? ›

The origins of the dump cake are somewhat unclear. It has been suggested that the name originated with a recipe published by Duncan Hines in 1980, though the name is attested in a number of American community cookbooks and periodicals from the 1970s and 60s.

Can you substitute pumpkin pie filling for pumpkin puree? ›

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

Are pumpkin puree and pumpkin pie mix the same? ›

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

What are the common errors in cake making? ›

Common Baking Mistakes (And How to Fix Them)
  • Baking at the wrong temperature. ...
  • Not measuring ingredients. ...
  • Checking on your items too frequently. ...
  • Your ingredients are at the wrong temperature. ...
  • Your dough isn't rising. ...
  • Nothing is baking evenly. ...
  • Your dough or batter is too tough.

What are the three common causes of failure in cakes? ›

Below we go in-depth about these cake mistakes:
  • Underbaked. The number one culprit of a sunken cake is underbaking. ...
  • Too Much or Too Soft of Butter. Another common cake mistake is using a type of butter that's the wrong temperature. ...
  • Opened Oven Door Too Much. ...
  • Overmixed.

What are three faults in cake making? ›

Common Cake Baking Mistakes
  • Too Dense. If you've ever baked a dense cake that never seems to rise properly, there are a few reasons why this can happen. ...
  • Cake Overflows. ...
  • A Sunken Cake. ...
  • Stuck to the Pan. ...
  • Crusty Edges. ...
  • Cake Batter is Too Stiff. ...
  • Fruit Falling to the Bottom. ...
  • Cake Sides Caving In.
May 23, 2022

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