Mini Pumpkin Dump Cake

This Mini Pumpkin Dump Cake is a simple and delicious dessert, perfect for fall. It’s made from scratch with a spiced pumpkin filling and topped with a buttery homemade cake mix. There’s no need for a boxed cake mix—this recipe uses basic pantry ingredients to create a rich, small pumpkin cake that’s easy to make. It’s the ideal size for one or two people to enjoy.

Looking for more single serving and small batch canned pumpkin recipes? Try our moist Pumpkin Muffins, spiced Pumpkin Bars, creamy Pumpkin Cheesecake, or crunchy Pumpkin Spice Granola. Each one is perfectly portioned!

Why You’ll Love This Recipe

• Easy to make: This small pumpkin dump cake recipe comes together quickly with just a few simple ingredients.
• Made from scratch: Unlike traditional dump cakes, this version skips the boxed mix for a homemade topping.
• Rich pumpkin flavor: The pumpkin layer is perfectly spiced.
• Perfect for one or two: This mini pumpkin dump cake is just the right size if you’re not looking for leftovers.
• No fancy equipment needed: All you need is a bowl and a spoon to mix the ingredients.

You’ll love this pumpkin cake recipe for its rich, spiced pumpkin layer and buttery homemade topping that bakes up tender and crisp. A dump cake is a simple dessert where the ingredients are “dumped” into the baking dish without much mixing—typically made with a boxed cake mix. However, our version is made entirely from scratch, so you get all the deliciousness without the processed ingredients. The warm, comforting flavors combined with the perfect small size make it an ideal dessert when you want something quick, easy, and without leftovers. It’s a wonderful balance of textures and flavors you won’t be able to resist!

Ingredient Notes

If you have any ingredients leftover from this easy pumpkin dump cake recipe, check out our Leftover Ingredients Recipe Finder.

• Canned pure pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling or mix. Pumpkin pie filling is pre-sweetened and spiced, which will change the flavor and sweetness of this recipe. Pure pumpkin gives you complete control over the flavors. If you have leftover canned pumpkin, you can use it to make Pumpkin Soup, Pumpkin Cookies, or even a small Pumpkin Pie, in addition to the recipes mentioned above.
• Milk: I recommend using whole milk for a rich, creamy texture. Whole milk helps create a smoother filling, but you can use another type of milk if needed, like 2% or a non-dairy option. If you use a lower-fat milk or non-dairy option, the filling will likely be less rich compared to using whole milk. Whole milk provides more fat, which contributes to the creamy texture and richness of the filling. Lower-fat or non-dairy alternatives can still work, but the result might not be as smooth or indulgent.
• Granulated sugar: Sweetens both the pumpkin filling and the homemade cake mix topping.
• Egg: Adds structure and helps bind the pumpkin filling, giving it the right consistency.
• Ground cinnamon, ground nutmeg, and ground allspice: These warm spices bring out the best in the pumpkin, adding depth and complexity to the filling. Together, they create the classic fall flavors that make this cake irresistible.
• All-purpose flour: The base for the homemade cake mix topping.
• Baking powder: Helps the topping rise and become tender and fluffy.
• Salted butter: Adds richness and moisture to the topping. As it bakes, the butter melts over the cake, creating a tender, golden, crisp finish. If you prefer to use unsalted butter, I recommend adding a pinch of salt to balance the flavors.
• Chopped walnuts or pecans (optional): For a little extra texture and flavor, you can scatter chopped nuts over the top. They add a delightful crunch that pairs well with the soft pumpkin filling. Extra nuts can be used in a Maple Muffin, a Deep Dish Chocolate Chip Cookie, or Banana Nut Bread.

Expert Tips

• Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and flavor.
• For a gluten-free dump cake, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
• Let the cake cool slightly before serving because the pumpkin filling is extremely hot right out of the oven. Allowing it to cool not only makes it easier to enjoy, but it also helps the flavors meld together for an even better taste.

Frequently Asked Questions