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–+ servings
A slice of pumpkin crunch cake (no cake mix!) on a white plate served ala mode.

Pumpkin Crunch Cake Recipe (no cake mix!)

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.  It uses simple ingredients and requires only 10 minutes of hands-on time!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
cooling time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 20 servings
Calories 223 kcal

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
 

  1. Preheat the oven to 350°F and evenly grease a 9X13 baking dish.
  2. 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
  3. Measure out 1½ cup out of the cake mix from the bowl and set it aside for the topping.
  4. Steps of making a pumpkin crunch cake (with out cake mix) recipe is mixing melted butter and 1 egg into the bowl of cake mix and pressing the mixture into the bottom of a baking dish in an even layer.
    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
  5. Use the same mixing bowl to combine the canned pumpkin, three eggs, pumpkin pie spice, milk and 1 cup of sugar.  The next step of making a pumpkin crunch cake no cake mix is to whisk it well, then pour the pumpkin mixture over the bottom layer.
    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
  6. The next step of making a pumpkin dump cake, also known as a pumpkin crunch cake, with no cake mix is pouring the pumpkin layer over the crust.
    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
  7. 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
  8. Bake the pumpkin dump cake for one hour on the bottom oven rack.  
  9. The finished pumpkin crunch cake no cake mix baked and ready to be served!
    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

This recipe can be made allergy friendly 3 ways.
  1. 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.
  2. A dairy-free alternative would be to substitute a non-dairy milk and dairy-free butter substitute.
  3. 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

Calories: 223kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 248mgPotassium: 48mgFiber: 0.4gSugar: 26gVitamin A: 286IUVitamin C: 0.05mgCalcium: 61mgIron: 1mg
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