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Pumpkin Dump Cake without Cake Mix

Pumpkin Dump Cake without Cake Mix

This pumpkin dump cake that doesn’t use a cake mix is perfect for fall and holiday baking. It is quick and easy to make and since it contains pumpkin it is delicious this time of year.

My mom has been making pumpkin dump cake for years, but like peach dump cake we never called it dump cake. We kept it simple and just called it pumpkin dessert. I think it actually has quite a few names, but whatever you call it it is so good!

Pumpkin Dump Cake without Cake Mix

My mom always added chopped nuts to hers. I don’t do that because of my daughter’s nut allergy, but you could easily add some chopped nuts to the topping on this.

This can easily be made with a cake mix. That is the original way to make it, but it is also really good made from scratch without the mix. And it is really easy.

Making it without the mix works great for those times that you might not have a mix. I think it is also slightly healthier made without a mix.

Now, I am not saying this is a healthy dessert. It is not. But cake mixes contain a lot of ingredients, when you make it without the mix you know exactly what goes into it.

Pumpkin Dump Cake without the Mix

What I love about dump cakes is how easy they are to make. These go together in no time. If you need a quick and easy dessert dump cakes are about as easy as you can get.

If you are gluten free be sure to check out the gluten free pumpkin dump cake without the cake mix that I shared today as well.

(And yes the pictures are basically the same. I have made this dessert several times now and every time I make it, it gets devoured in no time. My son loves this. Since the gluten free version and the regular version look the same I am just used the same pictures for now. Of course I am sure my son would not mind if I made it one more time to take more pictures.)

Pumpkin Dump Cake without the Mix__

Pumpkin Dump Cake without Cake Mix
Recipe type: Dessert
Pumpkin Dump Cake without Cake mix is the same basic recipe that people have been making for years, made a little better by making it from scratch.
  • 1 - 15 ounce can pumpkin ( Not pumpkin pie filling, just canned pumpkin)
  • 1- 12 ounce can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice ( or use 2 teaspoons cinnamon in place of pumpkin pie spice)
  • 1¼ cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, melted
  1. In a bowl whisk together the pumpkin, evaporated milk, eggs, 1 cup sugar, and pumpkin pie spice until well combined.
  2. Spread into a 9x13 pan.
  3. In a separate bowl combine flour, 1 cup sugar, baking powder, baking soda, and salt.
  4. Sprinkle flour mixture over pumpkin mixture.
  5. Drizzle melted butter over flour mixture. Shake pan slightly to distribute butter a little better over flour mixture.
  6. Bake at 350 degrees for 50-55 minutes.
  7. Serve with whipped cream or ice cream if desired.


Lynn's Kitchen Adventures


  1. Looks so delicious, thanks for sharing this! I’m saving this recipe for later this year, if I can wait that long.

  2. This isn’t gluten free.

  3. sondra spencer says

    This is a great recipe! My grands love it! I love that it doesn’t use a boxed cake mix!

  4. This was excellent. I looked and looked for a pumpkin dump cake or cobbler recipe without cake mix. It took me about 30 minutes to find this, but I’m glad I didn’t give up. My daughter and I made this together this afternoon, and it’s perfect and easy-peasy! Thank you! 🙂

  5. Tried it and it was VERY eggy (tasted like egg) it kind of hardened after being in the refrigerator and didn’t taste as bad, but no one liked it and I ended up throwing the whole thing away.

  6. Cheryl lynn Milton says

    I always have a problem with some dry spots when i do it this way. Will it work if i combine the ingredients a ljust until the flour is coated?

    • I have not tried that so I am not sure how it will work. If I have dry spots after I drizzle the butter sometimes I use a spoon to press the dry part into the batter. You might try that. Mixing the ingredients might work, I just haven’t tried it. I hope that helps.

  7. is there something i can sub for evaporated milk? hoping to make this without having to go to the grocers!

    • I have not tried it in this recipe, but in some recipes, milk and half-and-half or milk and cream can be substituted. Evaporated milk is thicker and creamier than just milk. All milk might work, but I am not sure. If you have cream or half-and-half I would try it mixed with milk. If you try it I would love to hear how it works.

  8. How do you think it work if I use Stevia instead of real sugar?

    • I am sorry that I did not respond more quickly. I took a few days off from online work. I have not tried stevia in this. If it works in similarly, I would say try it and see. I really have not baked much with stevia, so I am not sure.

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