Old-Fashioned Pumpkin Crunch Cake Recipe (no cake mix!) - NINNESCAH HOMESTEAD (2024)

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!

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

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.
3. Measure out two cups out of the dry cake mix from the bowl and set it aside for the topping.
4. 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

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!

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 disclosurehere.

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 nestingmeasuring cups,measuring spoons, a sturdywhiskandlarge bowlfor 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: