This cake mix free easy Pumpkin Dump Cake combines a soft pumpkin custard bottom with a delicious buttery topping to create a totally moreish dessert!
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I’ve never really been a huge fan of pumpkin pie. But other pumpkin desserts? Well, that’s another story!
And this Pumpkin Dump Cake, sometimes also called Pumpkin Crunch Cake, is one of my all-time favorite pumpkin recipes.
What Makes This Recipe Special
- It doesn’t use a cake mix. Most pumpkin dump cake recipes call for a yellow or spice cake mix. My recipe replaces the cake mix with just four simple ingredients, making it cheaper and healthier!
- It’s budget-friendly. This dessert is made with simple inexpensive ingredients making it a great budget recipe!
- It’s quick and easy to mix up. You only need 10 minutes of prep time to get this ready to pop into the oven.
- It’s delicious! The combination of the pumpkin custard with the crunchy, buttery topping is just so tasty!
Ingredients Needed For Pumpkin Dump Cake
- Pure Pumpkin Puree. You can make your own pumpkin puree or use store-bought. In fact, pureed cooked butternut squash will work too! Just make sure to not use pumpkin pie filling!
- Evaporated Milk. Half and half or whipping cream can be used instead if preferred
- Eggs.
- Sugar.
- Salt.
- Pumpkin Pie Spice.
- Flour. I use all-purpose flour.
- Baking Powder.
- Butter. Salted or unsalted butter will work fine.
How to Make the Best Dump Pumpkin Cake Recipe
STEP 1: Whisk together the cake ingredients.
STEP 2: Pour into a greased 9×13 baking dish.
STEP 3: In the same bowl, combine all of the topping ingredients except the butter.
STEP 4: Sprinkle the topping on in an even layer. Then drizzle the melted butter on top.
STEP 5: Bake for 45 to 60 minutes at 350 degrees. Cool completely before serving.
Expert Tips and FAQs
Add Nuts. If desired, add up to 1 cup of chopped pecans on top of the cake layer before drizzling the butter.
Serving Ideas. While this dump cake is delicious by itself, you can top it with vanilla ice cream or whipped cream.
Boxed Cake Mix. You can use a storebought yellow cake mix in place of the cake topping dry ingredients if you prefer.
Unlike a traditional cake, all of the ingredients are “dumped” together without having to mix in a certain order or steps.
The major difference is that most dump cakes use a cake mix while a cobbler is topped with a mixture that is more doughy, similar to pie crusts or biscuits.
Store leftover pumpkin dump cake covered in the refrigerator for up to 4 days. To freeze, let it cool completely and wrap it in a layer of plastic wrap then foil. It will stay fresh for up to 3 months.
More Easy Dessert Recipes You’ll Love
- Easy Apple Dumpling Dessert
- Simple Apple Dump Cake from scratch – fresh apples, no cake mix!
- No Bake Pumpkin Cheesecakes
- Best Ever Chocolate Cake (no eggs, no butter, no milk)
- Quick and Easy Caramel Icing
Easy Pumpkin Dump Cake
Ingredients
- 15 oz. can pure pumpkin puree (not pumpkin pie filling!)
- 12 oz. can evaporated milk
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp. salt
- 3 tsp. pumpkin pie spice
TOPPING
- 2 1/3 cup flour
- 1 1/4 cup sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3/4 cup butter, melted
Instructions
- Combine first 6 ingredients. (I like to use a whisk.)
- Pour into a greased 9×13 baking dish.
- In same bowl that you used before, combine the topping ingredients, minus the butter.
- Sprinkle topping evenly on top of batter and then drizzle the melted butter over top of everything.
- Bake at 350 degrees for 45 to 60 min. Cake should look set and top should be golden brown. Cool completely.
Notes
Andrea
This recipe looks wonderful. I needed a pumpkin dump cake with no nuts. Is the topping fairly soft or is it really crunchy? My husband can’t eat anything that’s too crunchy. Thanks!
Lydia Beiler
So sorry for the slow reply, Andrea! The topping is sort of medium crunchy…I wouldn’t say super crunchy but definitely not soft either. However, if you let it set a day or two, it does become softer. I hope that’s enough to help you make a decision!
Barb
Oh my this dessert was not only a hit but it was so easy! My only regret is I ate way too much.
Lydia Beiler
I understand that regret all to well, Barb. 🙂 But so happy that the recipe was such a hit!
Julie Prins
Do you think it would work to substitute powdered eggs?
Lydia Beiler
I don’t have any experience with powdered eggs, but if they work in things like pumpkin pie, then they should be just fine here.
Dana
What a delicious cake! I don’t often have cake mix in the pantry, so I loved that this recipe is from scratch. I loved that I could throw it together so quickly and have a delicious dessert.
Lydia Beiler
It really is so quick to make even with the homemade cake mix! Delighted that you enjoyed it, Dana!
Sharina
This makes a perfect fall dessert! This pumpkin dump cake recipe is so easy to make and it turned out so beautiful and decadent! Highly recommended! Thanks Lydia for this wonderful recipe!
Lydia Beiler
You are welcome, Sharina! Glad you enjoyed it!
Journa Liz Ramirez
I love this recipe! It’s easy to make and so delicious. My family enjoyed it so much and can’t get enough of it. Thanks, Lydia, for this highly recommended recipe. We’ll surely make this on repeat.
Lydia Beiler
I’m so glad that you and your family enjoyed it!
Jenna
This is such a great way to use up leftover pumpkin puree after Thanksgiving. Thanks for sharing!
Lydia Beiler
For sure! And it’s also a great Thanksgiving dessert if you want an alternative to pumpkin pie.