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Easy Small Batch Pumpkin Dump Cake: Best Fall Dessert

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A perfectly portioned small-batch pumpkin dump cake with a creamy pumpkin filling and buttery, crunchy topping. Ideal for small gatherings or a cozy fall dessert.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with butter or non-stick spray.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk until completely smooth.
  3. Pour the pumpkin filling into the prepared pan and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  4. Sprinkle the entire box of yellow cake mix evenly over the pumpkin filling. Do not stir.
  5. Drizzle the melted butter evenly over the cake mix layer. If using, sprinkle chopped pecans on top.
  6. Bake for 40-45 minutes, until the top is golden brown and the filling is bubbly around the edges. If browning too quickly, tent with foil after 30 minutes.
  7. Let the cake cool in the pan on a wire rack for at least 20-30 minutes before serving.
  8. Serve warm or at room temperature. Enjoy with vanilla ice cream or whipped cream if desired.

Notes

Let the cake cool for at least 20 minutes before cutting to allow the filling to set. For a dairy-free version, use full-fat coconut milk and vegan butter. For gluten-free, use a gluten-free yellow cake mix. The cake tastes even better the next day.

Nutrition

Keywords: pumpkin dump cake, small batch, fall dessert, easy pumpkin recipe, small gathering dessert

Find it online: https://eliplate.com/easy-small-batch-pumpkin-dump-cake-best-fall-dessert/