Cozy Small-Batch Pumpkin Dump Cake: Easy Fall Dessert
This small-batch pumpkin dump cake is a cozy, easy fall dessert with a spiced pumpkin layer and a buttery, crumbly cake topping. Perfect for two, it comes together in under 10 minutes of hands-on work and is sure to convert even pumpkin skeptics.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup evaporated milk (or whole milk in a pinch)
- 1 box (15.25 oz) yellow cake mix (e.g., Betty Crocker or Duncan Hines)
- 1/2 cup unsalted butter, melted (plus extra for greasing)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick spray.
- In a large mixing bowl, combine pumpkin puree, sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
- Add evaporated milk and whisk until the mixture is silky and uniform.
- Pour the pumpkin mixture into the prepared pan and spread evenly to the edges.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. Break up any large clumps with your fingers or a fork.
- If using, sprinkle chopped pecans evenly over the dry cake mix.
- Drizzle melted butter as evenly as possible over the entire surface of the cake mix and pecans.
- Bake for 35-40 minutes, until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
- Let the cake cool in the pan on a wire rack for at least 15 minutes before serving.
Notes
Use room temperature egg and milk for best results. Do not over-mix the pumpkin layer. Sprinkle cake mix evenly to avoid dry clumps. Let the cake cool for at least 15 minutes before serving to allow the layers to set. For a gluten-free version, use a gluten-free yellow cake mix. For a vegan adaptation, use a flax egg, oat milk or coconut milk, and plant-based butter. Store covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1/8 of the pan
- Calories: 380
- Sugar: 32
- Fat: 18
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
Keywords: pumpkin dump cake, small batch, fall dessert, easy pumpkin recipe, dump cake, pumpkin dessert, cozy dessert