Easy Pumpkin Dump Cake with Streusel Topping A dump cake recipe is exactly what it sounds like–you simply dump all of the ingredients into a pan and bake. There isn’t a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you’d be hard-pressed to find an easier fall dessert)!

active: 10 mins
total: 1 hr 5 mins
Servings: 12
Servings: 12


  • Cooking spray
  • 2 large eggs
  • 1 (15 ounce) can pumpkin
  • 1 (12 ounce) can fat-free evaporated milk
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 cup granulated sugar, divided
  • 1 cup (about 4 ounces) white whole-wheat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons (about 3 ounces) melted unsalted butter
  • ¼ cup canola oil


    Step 1

    Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, pumpkin, evaporated milk, cinnamon, allspice, nutmeg, cloves and 1/4 cup of the sugar in a bowl. Spoon into prepared baking dish.

    Step 2

    Whisk together flour, baking powder, baking soda, salt and remaining 3/4 cup sugar in a bowl until well combined. Sprinkle mixture evenly over pumpkin mixture in baking dish. Stir together melted butter and oil in a small bowl; drizzle over flour mixture.

    Step 3

    Bake in preheated oven until set, about 45 minutes. Let cool at room temperature 10 minutes.

Nutrition Facts

Serving Size: 1 slice Per Serving: 243 calories; protein 5g; carbohydrates 30g; dietary fiber 2g; sugars 22g; fat 12g; saturated fat 4g; calcium 133mg; potassium 122mg; sodium 174mg; added sugar 17g.


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