This is THE pumpkin dessert with out a yellow cake mix! Old-Fashioned Pumpkin Crunch Cake recipe (no cake mix!) is made with buttery homemade cake layers and smooth pumpkin filling.
Keep reading to learn how to make a pumpkin dump cake without cake mix!
This pumpkin dessert recipe is my modern version of the original pumpkin dump cake made with a yellow cake mix and evaporated milk. My mom and grandma always made pumpkin dump cakes for Sunday desserts or autumn family gatherings, and just one bite always takes me back!
While their original recipe used a shortcut (the yellow cake mix), I am here to tell you that you can easily make a homemade pumpkin cake from scratch!
Since I wasn't using a store-bought cake mix for this dump cake, I was able to increase the ratio of crunch cake to filling and make this dessert even better!
My favorite part was always the crumble topping, but there was just never enough until now! Same delicious smooth pumpkin filling, plus extra crumble cake!
Jump to:
- Keep the pumpkin comin'!
- Ingredients for pumpkin crunch cake
- How to make pumpkin crunch cake
- Recipe
- HOW TO MAKE ALLERGY-FRIENDLY PUMPKIN CRUNCH CAKE
- How to make allergy-friendly pumpkin crunch cake
- Helpful tools for baking Pumpkin Crunch Cake
- How to store pumpkin crunch cake
- From my kitchen to yours!
- Comments
Keep the pumpkin comin'!
If you love all things pumpkin, you would love my Pumpkin Cheesecake Bars! They have a sweet and salty crust, and a pumpkin cheesecake filling.
Other pumpkin recipes you'll love are my Sourdough Pumpkin Muffins, Baked Pumpkin Spice Donuts, or even a savory Pumpkin Marinara and Shells Pasta.
Ingredients for pumpkin crunch cake
Pumpkin filling
- Pumpkin puree | Make sure not to get a can of pumpkin pie filling! This recipe is for pumpkin puree. If you are using homemade pumpkin puree, let it sit on paper towel to soak up any extra moisture before adding it to the filling.
- Milk
- Eggs
- Sugar
- Pumpkin pie spice | If you don't have pumpkin pie spice, you can substitute 1 ½ teaspoons of cinnamon, ¼ teaspoon of cloves and ¼ teaspoon of ginger.
Crunch Cake
- All-purpose flour | Switch it up! Use freshly milled or whole wheat flour. This can be made gluten-free by using a gluten free flour blend like Bobs 1:1 or King Arthur.
- Sugar
- Baking powder
- Baking soda
- Salt
- Butter, melted and divided
- Egg
How to make pumpkin crunch cake
- Preheat the oven to 350°F and evenly grease a 9X13 baking dish.
- In a large mixing bowl, combine the pumpkin crunch cake ingredients: flour, sugar, baking powder, baking soda and salt. Whisk the mixture until combined.
- Measure out 1 ½ cups out of the dry cake mix from the bowl and set it aside for the topping.
- Pour 8 tablespoons of melted butter and 1 egg into the bowl of cake mix and stir. Press the mixture into the bottom of a baking dish in an even layer.
3. Use the same mixing bowl to combine the canned pumpkin, 3 eggs, pumpkin pie spice, milk and 1 cup of sugar. Whisk it well, then pour the pumpkin mixture over the bottom layer.
4. Take the reserved crunch cake mixture and coat the top of the cake with it. Sprinkle with pecans.
5. Pour the remaining 4 tablespoons of melted butter over the top of the cake, trying to coat as much of the topping as possible with a thin drizzle of butter. It will not cover it entirely, and this is totally fine! Do not mix it in.
6. Bake the pumpkin dump cake for one hour on the bottom oven rack.
7. Let cool for at least thirty minutes to serve warm or chill for three hours before serving. Store Old-Fashioned Pumpkin Crunch Cake in the refrigerator for up to five days or see freezing instructions below.
Hint: This pumpkin dessert can be made ahead of time! Make this crunch cake the day before and store it in the refrigerator until about thirty minutes before serving. Add a dollop of ice cream and a drizzle of caramel for a delicious treat that is sure to impress!
Recipe
Pumpkin Crunch Cake Recipe (no cake mix!)
Equipment
- 9X13 baking dish
- mixing bowl, measuring cups & spatula
Ingredients
Pumpkin filling
- 1 15 ounce canned pumpkin puree
- 1 cup milk
- 3 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
Crunch cake
- 2 cups all-purpose flour
- 1 ½ cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 8 tablespoons butter melted
Crunch topping
- 1 ½ cups reserved crunch cake mix
- ½ cup pecans
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and evenly grease a 9X13 baking dish.
- In a large mixing bowl, combine the pumpkin crunch cake ingredients: flour, sugar, baking powder, baking soda and salt. Whisk the mixture until combined.2 cups all-purpose flour, 1 ½ cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Measure out 1 cup out of the cake mix from the bowl and set it aside for the topping.
- Pour melted butter and egg into the bowl of cake mix and stir. Press the mixture into the bottom of a baking dish in an even layer.1 egg, 8 tablespoons butter
- Use the same mixing bowl to combine the canned pumpkin, eggs, pumpkin pie spice, milk and sugar. Whisk it well, then pour the pumpkin mixture over the bottom layer.1 15 ounce canned pumpkin puree, 1 cup milk, 3 eggs, 1 cup sugar, 2 teaspoons pumpkin pie spice
- Take the reserved dry crunch cake mixture and coat the top of the cake with it. Sprinkle with pecans.½ cup pecans, 1 ½ cups reserved crunch cake mix
- Pour the remaining melted butter over the top of the cake, trying to coat as much of the topping as possible with a thin drizzle of butter. It will not cover it entirely, and this is totally fine! Do not mix it in.4 tablespoons butter
- Bake the pumpkin dump cake for one hour on the bottom oven rack.
- Let cool for at least thirty minutes to serve warm or chill for three hours before serving. Store Old-Fashioned Pumpkin Crunch Cake in the refrigerator for up to five days.
Notes
HOW TO MAKE ALLERGY-FRIENDLY PUMPKIN CRUNCH CAKE
- To make this pumpkin crunch cake gluten-free, substitute Bobs 1:1 Gluten-free four or King Arthur Gluten-Free flour for the all-purpose flour.
- A dairy-free alternative would be to substitute a non-dairy milk and dairy-free butter substitute.
- If you are a nut-free household, simply leave out the pecans. You won't miss them!
DOES PUMPKIN CRUNCH CAKE NEED TO BE REFRIGERATED?
Yes! It can be left out to cool and for serving, but any leftovers should be stored in the refrigerator in an air tight container or covered with plastic wrap. Due to the pumpkin filling, it is not recommended to store it at room temperature.HOW LONG CAN I KEEP THIS PUMPKIN CRUNCH CAKE IN THE FRIDGE?
The very best way to store leftover pumpkin crunch cake is in it’s original baking pan. Tightly cover the cake with plastic wrap and pop it in the fridge! This Old-Fashioned Pumpkin Crunch Cake can be stored in the refrigerator for up to five days.HOW TO FREEZE PUMPKIN CRUNCH CAKE
To freeze this pumpkin crunch cake, bake it in a foil 9X13 pan. Allow the cake to cool completely, about three hours. Tightly wrap the foil pan in plastic wrap, followed by two layers of tin foil. Write the date and name of the cake on the foil and store it in the freezer for up to three months. To defrost, place it in the refrigerator the night before and let it thaw naturally.Nutrition
How to make allergy-friendly pumpkin crunch cake
This recipe can be made allergy friendly 3 ways.
- To make this pumpkin crunch cake gluten-free, substitute Bobs 1:1 Gluten-free four or King Arthur Gluten-Free flour for the all-purpose flour.
- A dairy-free alternative would be to substitute a non-dairy milk and dairy-free butter substitute.
- If you are a nut-free household, simply leave out the pecans. You won't miss them!
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Helpful tools for baking Pumpkin Crunch Cake
I love my plain 9X13 glass baking dish. This one comes in a set with the most common sizes as well as travel-friendly neutral toned lids.
A few of my other favorite baking tools include a set of nesting measuring cups, measuring spoons, a sturdy whisk and large bowl for mixing the cake batter.
How to store pumpkin crunch cake
Does pumpkin crunch cake need to be refrigerated?
Yes! It can be left out to cool and for serving, but any leftovers should be stored in the refrigerator in an air tight container or covered with plastic wrap. Due to the pumpkin filling, it is not recommended to store it at room temperature.
How long can I keep this pumpkin crunch cake in the fridge?
The very best way to store leftover pumpkin crunch cake is in it’s original baking pan. Tightly cover the cake with plastic wrap and pop it in the fridge!
This Old-Fashioned Pumpkin Crunch Cake can be stored in the refrigerator for up to five days.
How to freeze pumpkin crunch cake
To freeze this pumpkin crunch cake, bake it in a foil 9X13 pan. Allow the cake to cool completely, about three hours. Tightly wrap the foil pan in plastic wrap, followed by two layers of tin foil.
Write the date and name of the cake on the foil and store it in the freezer for up to three months. To defrost, place it in the refrigerator the night before and let it thaw naturally.
From my kitchen to yours!
I hope you enjoy this recipe! If you try it, please leave a star rating and review! Here are a few other favorite fall recipes I know you'll love!
Happy baking!
-Meg
Looking for other seasonal recipes like this? Try these:
Jenny
Step 3 says to measure out 2 C of the cake mix and reserve for the topping. Step 6 says to use 1 C of the cake mix and a 1/2 C of pecans for the topping. Is that a typo? I'm thinking I should use it all?
Meg
You're right! I increased everything I wrote this post and forgot to update it. It's fixed now, thank you for letting me know! I really appreciate it!
Cheryl Behrens
It’s still incorrect and we are craving this cake LOL
Do you pull and reserve 1 cup or 2?😁
Meg
It's two cups of reserved cake mix! More is definitely better in this case!
Jerry
When I Reserved my 2 cup mixture it was in a powder form!! Did I miss a ingredient or step?
Meg
This is correct! You sprinkle the dried mixture over the top, and then drizzle with the remaining melted butter (step 7). As it bakes, the butter soaks into some of the mixture and creates a streusel topping.
Donna
Can this recipe be together, then placed in the refrigerator and baked the next day?
Meg
I would go ahead and bake it before refrigerating it. This cake actually gets better the next day as the topping and bottom layer begin to mix together a bit.
Cindy
Great recipe, but your website made my computer almost blow up with the amount of ads on this page
Meg
I'm so glad you liked the recipe! And it looks like you missed the 'jump to recipe' button at the top of the blog post. I have it on all of my recipe posts. When you use it, it takes you straight to the recipe card below. Hope this helps!
Rose
Loved it.. didn’t expect this to be so good!!!! We ate it warm with homemade whipped cream!
Meg
I'm so glad you loved it! Now you're making me hungry and I need to make it again. Thanks for leaving a rating and review! I really appreciate it!
Lovetobake
Love, love, love this cake!! My only question is whether it would work to mix the melted butter and the reserved cake mix before sprinkling on top to make a more crumbly streusel topping. Has anyone tried that?
Meg
I would love to know if this works!! I think it sounds delicious. Please give it a try and let us know!
Malia Bode
Aloha 🌺
I need to have your updated recipe for this Pumpkin crunch cake
(No cake mix)
Reading comments with dry cake mix has 1 cup put on the side for topping of cake and then read
2 cups so need correct recipe
as how much is correct for
the recipe
I found was 2023
Making this soon
If you could please reply soon😁
Much Mahalo
Malia
Meg
Hi Malia,
The original recipe was written for just 1 reserved cup of cake mix. I bumped it up to 1 1/2 cups because everyone loves the crumbly topping so much! I know there was some back and forth in the comments early on, so I had my team of recipe testers try it both ways. After we all tried it and compared notes, it seemed like the 2 cups of reserved cake mix made a bottom layer that was a bit too thin. When I split the difference to 1.5 cups, it seems more balanced. It is correct as written, even though some of the comments don't really fit with the updated recipe anymore. I have a policy of not deleting comments (even if they aren't positive), and I can see how this time it created confusion. Your message helps me to see that I need to clarify a paragraph in the blog post itself explaining how the recipe was tweaked over the years. Thanks for reaching out!