Easy Pumpkin Dump Cake (no cake mix)
This cake mix free easy Pumpkin Crunch Cake combines a soft pumpkin custard bottom with a delightfully delicious crunchy topping to create a totally addictive dessert!
Servings: 24 pieces
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
- 1 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.
- Eat warm with milk, whipped cream or ice cream.
Notes
Using a Cake Mix: If you prefer to use a store-bought cake mix for the topping, just ignore all the Topping ingredients (except the butter!) and instead replace them with a yellow cake mix. Then, drizzle with the butter as instructed
Storage: Store baked dump cake in the refrigerator for up to 4 days.
