If you’re a fan of pumpkin desserts, you need to put this easy Pumpkin Dump Cake Recipe on your fall baking list.
I mean, it can hardly be considered baking, but it sure tastes delightful! This is a pumpkin dump cake without eggs, or stirring, which makes it the easiest recipe ever.
If you’re a fan of dump cake recipes, and you want a seasonal treat, make this immediately!
This post was originally published on October 17, 2019 and has now been updated with more tips and better step by step instructions to make this fall dessert perfectly every time.
Like other dump cakes, this one uses just a few ingredients, is layered into a baking dish, is topped with dry cake mix, and doused in melted butter before baking in the oven.
This is not a cake. It doesn’t rise like a traditional cake. And I resent the recipes that Google shows who call their cakes a dump cake that include stirring and what not. It’s disrespectful.
Why This Recipe Works
A pumpkin toffee dump cake is the easiest fall dessert you could possibly make.
With just a few minutes of prep, you end up with a delicious dessert that is great for a crowd or treating your family at the end of a meal. Plus it has all the seasonal flavors you want with very little work!
If you look around at the interwebs for Pumpkin Dump Cake Recipe, you’ll find one million and one of them.
And about 99% of them require you to add extra ingredients and actually stir. Are you as appalled as I am? As a dump cake purist, I do my best to keep things as simple as possible.
My Strawberry Shortcake Dump Cake does require stirring (but the angel food cake mix gets all foamy and awesome – you really just have to bite the bullet and stir that one).
A traditional dump cake is not cake-y, it’s a moist and delicious spoonful of gooey goodness. So stop trying to elevate this cake by adding eggs! Sheesh.
I didn’t even realize I had a dump cake soapbox. Sorry about that.
This eggless Pumpkin Dump Cake is a great dessert for Thanksgiving, Friendsgiving or any gathering during autumn.
You may also like my Sweet Potato Dump Cake or Pumpkin Sheet Cake for fall gatherings. Or you can serve a classic Cherry Pineapple Dump Cake. (I’ll link all my pumpkin recipes at the bottom of this post).
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Ingredient Notes
If I don’t want to stir a dump cake, I sure as heck don’t want to cut, clean and cook my own pumpkin to puree. Canned pumpkin is the way to go, my friend.
Also, have you been hearing the kerfuffle about canned pumpkin not really being pumpkin but just your everyday basic squash with some coloring? I won’t dwell on that.
I like the plain canned pumpkin so I can add my own spices like cinnamon, nutmeg and ginger, but you could use pumpkin pie filling and keep things super easy.
You can also substitute a Pumpkin Pie blend if you have it. That would certainly keep things simple.
I also add brown sugar because brown sugar is delicious (hello, Brown Sugar Pie…). Light or dark is fine.
If you use pie filling that comes spiced up, you would not add extra sugar or spices unless you taste it and think it needs more.
Because canned pumpkin is smooth, feel free to add texture in the way of nuts, candies, etc. I added pecans and toffee bits because those flavors pair really well with the creaminess of pumpkin.
If you’ve checked out any of my other dump cake recipes (which you totally should, because they’re delicious!) you’ll know I go ham on the butter.
2 sticks of melted butter may seem like a lot, but I think it gives the best flavor and covers the dry cake mix the best.
I like to use yellow cake mix on account of its extra buttery flavor. But a white cake mix or even spice cake mix would work with minor flavor changing.
How to Make a Eggless Pumpkin Dump Cake
Preheat the oven to 350 degrees.
In a 9 x 13 baking dish, use a spatula to spread 2 cans of pumpkin evenly-ish across the bottom. Or one large can. Whatever you can find.
Remember, a dump cake isn’t fussy. Which is why I love them so much. This Chocolate Caramel Dump Cake… You guys…
Sprinkle evenly with brown sugar. Do your best to sprinkle the cinnamon, nutmeg and ginger evenly across the top as well.
But my best friend, who was over the day I made this, says it could be even better if you mix the sugar, spices and pumpkin.
She’s an avid scratch baker. I’m a let’s just get this done as fast as possible so I can watch Real Housewives and that tastes delicious just like that kind of baker.
If you don’t mind the extra step, I would mix the spices together and then mix those and the sugar with the pumpkin.
You can still do this right in the baking dish though. DO NOT dirty another dish! Yuck.
Sprinkle on pecans and toffee bits.
Sprinkle the cake mix over the top.
Top with melted butter (and a few extra pecans if you want to for presentation and a little extra crunch)
Bake for about an hour in a 350-degree oven.
There really isn’t anything better than a Pumpkin Dump Cake Recipe with yellow cake mix for fall!
If you are lazy like I am, this pumpkin dump cake with no eggs recipe is delicious as is.
My youngest son LOVED this dump cake! And so did I! I’m not a huge pumpkin fan (although I’ve ended up with quite a few pumpkin recipes) so I wasn’t expecting to like it as much as I did.
I’ve gotta give some love to all that butter, though. The butter and cake mix double whammy is one of my favorite flavor combos!
And when mixed with a little pumpkin, it’s such a treat! Plus it’s just SO easy to make!
Make this yummy eggless Pumpkin Dump Cake for all your fall dessert needs! Or just make it so you can eat it straight from the dish with a spoon. There’s no wrong way to eat this cake.
Tips
- If you feel like you want to mix in the spices to make sure they are balanced throughout, you can easily mix it right in the baking dish.
- Dump cakes are very forgiving so you can easily modify to suite your tastes. Add maple syrup, vanilla, other spices like nutmeg, etc.
- A drizzle of caramel sauce never hurt nothin’. And it would be delightful on this dump cake recipe.
Frequently Asked Questions
I like to serve Pumpkin Dump Cake at just above room-temperature (I know, that is kind of hard to gauge). Top with a little whipped cream and sprinkle a few extra chopped pecans or toffee bits.
Dump Cakes aren’t like traditional cakes and don’t really have a binder (like eggs) to keep it all together. You can serve this pumpkin dessert on a small dessert plate or in a bowl, just know it will be a spooned dessert and not a slice.
If you have leftovers, you can store them in an air-tight container in the refrigerator for a few days. Try it cold and if you like it, go at it. If you want to reheat it, you should reheat a portion at a time.
Pumpkin Recipes
- You’ll go crazy over this Salted Caramel Pumpkin Pie Milkshake.
- Kick up your holidays with a delicious Fireball Pumpkin Pie.
- A Pumpkin Spice Trifle is another tasty dessert for a crowd.
Related Dessert Recipes
- These Kitchen Sink Oreo Balls have a little bit of everything!
- If you haven’t had Apple Butterscotch Cookies stop what you’re doing and make them right now!
- This yummy Wine Cake is straight from the 70’s and totally delicious.
Easiest Ever Pumpkin Dump Cake
Ingredients
- 30 ounces canned pumpkin not pie filling, just pumpkin puree
- 1/2 cup brown sugar or more if you like things on the sweeter side
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup pecans chopped
- 1/2 cup toffee pieces
- 15 ounce box Yellow Cake Mix (or as close to that size as you can find)
- 1 cup butter
Instructions
- In a 9 x 13 baking dish, use a spatula to spread 2 regular cans (or 1 large can) of pumpkin evenly across the bottom.
- Sprinkle evenly with brown sugar.
- Do your best to sprinkle the cinnamon, nutmeg and ginger evenly across the top.
- Sprinkle on pecans and toffee bits.
- Sprinkle the cake mix over the top.
- Top with melted butter.
- Top with a few extra pecans if you want to for presentation and a little extra crunch
- Bake for about an hour in a 350-degree oven.
Notes
- If you feel like you want to mix in the spices to make sure they are balanced throughout, you can easily mix it right in the baking dish.
- Dump cakes are very forgiving so you can easily modify them to suit your tastes. Add maple syrup, vanilla, other spices like nutmeg, etc.
- Serve warm-ish or room temperature, plain or whipped cream.
- A drizzle of caramel sauce never hurt nothin’. And it would be delightful on this dump cake recipe.
- If 1 cup of butter feels like too much, you can use 1/2 cup instead. I LOVE butter. What can I say?
If I want to bake pumpkin dump cake in a individual cup cake instead of 9 x 13″ pan, how long I should bake and what temperature?
Thank you.