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This mini pumpkin dump cake without cake mix has a soft, spiced pumpkin layer under a crisp, buttery topping, all made from scratch. It bakes in a small dish, the right size for one or two.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Cool Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Equipment: 5×5-inch baking dish
- Cook Method: Oven
- Servings: 4 squares (for 1 to 2)
- Difficulty: Easy
- Flavor Profile: The pumpkin layer tastes like sweet, spiced pie filling, and the topping tastes like buttery, sugary cake.
Golden and crunchy on top, soft and spoonable underneath, it looks like a tiny pumpkin cobbler fresh from the oven, and one small dish is exactly the right amount to bake for yourself.
Why You’ll Love This Small Pumpkin Dump Cake
Pumpkin dump cake is one of my favorite fall desserts, and this small one is made for one or two people from the start. The pumpkin layer bakes up soft and spoonable, close to the filling of a pumpkin pie, and the top turns golden and crisp where the butter melts into it. I cut it into four squares, though you can slice it however you like.
The cake topping is made from scratch with flour, sugar, baking powder, and butter, so nothing comes out of a box, and I think it tastes better than any boxed-mix version. The filling uses whole milk instead of evaporated milk, so a carton from the refrigerator is all you need.
If you like pumpkin pie but don’t want to make a crust, this is the dessert. There’s nothing to roll out, and the filling stirs together with a spoon, so you don’t even need a mixer. I developed it for a 5-inch baking dish, which makes it the right size to bake for yourself on an ordinary night and serve warm with a scoop of ice cream.
Looking for more single serving pumpkin recipes? Try my pumpkin pie for one, small batch pumpkin bars, or small batch pumpkin muffins. And for another dump cake, there’s my mini cherry dump cake.
Table of Contents
Pumpkin Dump Cake Ingredients
Everything in this small pumpkin dump cake from scratch is a pantry or refrigerator staple, and there’s no cake mix on the list. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Pumpkin purée: Use canned pure pumpkin. Do not use pumpkin pie filling. Pie filling comes already sweetened and spiced, so it doubles the sugar and spice in this recipe and the pumpkin layer ends up far too sweet. The can labeled “100% pure pumpkin” is the one you want, and canned pumpkin and pumpkin purée are the same thing. Leftover purée goes into pumpkin soup for one. Leftover pumpkin can be used in small batch pumpkin pie bars or small batch pumpkin cookies.
Whole milk: Whole milk is the only liquid in the pumpkin layer, and it keeps the filling soft, creamy, and easy to spoon. Most dump cake recipes call for evaporated milk, which is thicker and bakes into a firmer, denser layer, and since I prefer the softer texture, whole milk is what I use. It also means you can make this pumpkin dump cake without evaporated milk. If you only have 2% or a non-dairy milk, either will work, though the filling won’t be as rich.
Egg: The egg turns the pumpkin and milk into a soft custard that thickens as it bakes, so the filling spoons out in a layer instead of staying loose and wet. It does the same job here that it does in a pumpkin pie.
Granulated sugar: Sugar works in both layers. In the filling it sweetens the pumpkin, and whisked into the flour for the topping it’s part of what bakes up sweet and crisp once the butter melts in.
Spices: Cinnamon, nutmeg, and allspice give the pumpkin layer its classic pie flavor. If you’d rather measure from one jar, 1 teaspoon of pumpkin pie spice replaces all three.
All-purpose flour and baking powder: Whisked together with the sugar, these two make the homemade cake mix that stands in for a boxed one. We developed this topping for this cake alone and haven’t tested it as a stand-alone cake mix, so I can’t say how it would behave in a regular cake. If self-rising flour is all you have, use it and leave out the baking powder.
Salted butter: Room-temperature butter, cut into pieces and laid over the dry topping, melts down into it as the cake bakes and turns the top golden and crisp. The salt in the butter also seasons the topping, so if you use unsalted, add a small pinch of salt.
Chopped walnuts (optional): A handful of chopped walnuts or pecans adds crunch to the top. Use any extra in banana nut bread for one.
Recipe Varitions
A few simple changes let you dress up this small batch pumpkin dump cake or make a larger one, and every version keeps the from-scratch topping.
Pumpkin Pecan Dump Cake
Scatter 2 tablespoons of chopped pecans over the butter before the cake goes in the oven. They toast as the topping bakes and give you the buttered pecan crunch most people picture when they think of pumpkin dump cake.
Pumpkin Toffee Dump Cake
Sprinkle 2 tablespoons of toffee bits over the dry topping before you add the butter. The toffee melts into the top as it bakes and leaves pockets of caramel in the crisp layer.
Gluten-Free Pumpkin Dump Cake
Swap the all-purpose flour for the same amount of a measure-for-measure gluten-free flour blend. The pumpkin layer is already gluten-free, so the flour is the only change. If you’re baking for someone with celiac disease, check that your baking powder is labeled gluten-free.
Make A Larger Pumpkin Dump Cake
To make a bigger pumpkin dump cake without cake mix, double every ingredient and bake it in a 6×8-inch baking dish. Start checking at 45 minutes and then every 5 minutes after, since the larger cake takes longer to bake through. Two 5×5-inch dishes work too.
How To Make Pumpkin Dump Cake From Scratch
These photos show how this mini pumpkin cake comes together. See the recipe card below for exact amounts and full instructions.
- Heat the oven to 350°F (175°C) and grease a 5×5 inch baking dish.
- In a medium bowl, stir the pumpkin purée, milk, sugar, cinnamon, nutmeg, and allspice until smooth.
- Add the egg and stir until no streaks remain, then pour the filling into the dish.
- In a small bowl, whisk the flour, sugar, and baking powder together.
- Sprinkle the dry mix over the pumpkin filling in an even layer so none of the pumpkin shows through.
- Set the dish on a rimmed baking sheet, then lay the butter pieces over the topping and scatter the nuts on top, if using.
- Bake for 40 to 45 minutes, until the top is golden and slightly crunchy. The pumpkin layer underneath will stay soft, and a toothpick won’t come out clean, so go by the color of the top.
- Let the cake cool for 15 minutes, then serve warm, spooned onto a plate or straight from the dish.
Expert Tips
Use the 5×5-inch dish. This recipe was built for a 5-inch square dish, where the pumpkin layer bakes up thick enough to spoon. In a larger dish the filling spreads thin and dries out before the top browns.
Dot the butter evenly over the top. Cut room-temperature butter into small pieces and space them across the dry mix so every section of the topping has a piece nearby. The butter spreads as it melts, and evenly spaced pieces give you an evenly golden, crisp top.
Judge doneness by the top. The cake is done when the topping is golden and slightly crunchy. The pumpkin layer stays soft, so a toothpick will never come out clean, and waiting for one overbakes the cake.
Let it cool for 15 minutes. The filling is very hot straight from the oven, and the pumpkin layer thickens a little as it cools, which makes it easier to spoon out cleanly.
Bake it on a rimmed sheet pan. Set the dish on a rimmed baking sheet before it goes in the oven. It catches any bubbling over and makes the hot dish easier to pull out.
Troubleshooting
If your pumpkin dump cake isn’t turning out quite right, here’s how to fix the most common issues.
Why doesn’t a toothpick come out clean on pumpkin dump cake?
The pumpkin layer in a dump cake stays soft, so a toothpick never comes out clean. The base is a custard, and a toothpick will always pick up some filling. Judge doneness by the top instead: once it’s golden and slightly crunchy, the cake is done.
Why does my pumpkin dump cake have dry, powdery spots on top?
Dry spots on a dump cake topping are patches the butter didn’t reach. The dry mix only crisps where butter melts into it. Next time, cut the butter into smaller pieces and space them evenly across the whole surface, including the corners.
Why is my pumpkin dump cake loose or watery?
A loose pumpkin layer usually needs more time, either in the oven or cooling on the counter. The layer firms up as it cools, so give it the full 15 minutes before spooning into it. If the top wasn’t golden when you pulled it, it came out early. Thinner milk also makes a thinner filling; whole milk gives the richest, most set layer.
Serving Suggestions
This single serving pumpkin dessert is best eaten warm, and something cold or creamy on top makes it even better.
- Vanilla Ice Cream For One: A scoop melting into the warm topping is the classic way to serve any dump cake.
- Small Batch Whipped Cream: Lighter than ice cream and ready in a couple of minutes.
- Homemade Caramel Sauce: A drizzle over the top goes great with the spiced pumpkin.
Frequently Asked Questions
Yes. This pumpkin dump cake is made without cake mix. The topping is a homemade mix of flour, sugar, and baking powder, with butter laid over the top, and it bakes up golden and crisp the same way a boxed mix does.
Cover leftover pumpkin dump cake and refrigerate it for up to 4 days. Reheat in the microwave or a low oven before serving.
I haven’t tested freezing this pumpkin dump cake, so I can’t promise how it holds up. The pumpkin layer is a soft custard, and custards often turn watery after thawing, which is why I keep leftovers in the refrigerator instead.
Pumpkin dump cake is best served warm, about 15 minutes out of the oven, when the topping is still crisp. Leftovers reheat well.
Yes. Bake the pumpkin dump cake a day ahead, let it cool, and refrigerate it covered. Reheat it before serving so the topping crisps back up.
A dump cake gets its name from the method. The filling goes into the dish, the dry topping is sprinkled over it, and butter goes on top, with no batter to mix and no layers to stir together.
Both. This mini pumpkin cake is developed for one person and baked in a 5×5-inch dish, and it cuts into four squares, which is the right amount for two people to share for dessert. If you’re baking for yourself, eat a square warm and refrigerate the rest for the next few days.
Pumpkin dump cake and pumpkin crunch cake are the same dessert under two names: a spiced pumpkin layer with a dry cake topping and butter baked over it. “Crunch cake” usually points to a version with nuts on top, and this recipe can go either way.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serving pumpkin dump cake, please rate the recipe and leave a comment below to tell me how it turned out.
Mini Pumpkin Dump Cake Without Cake Mix
Equipment
Ingredients
For the pumpkin layer
- ½ cup canned pumpkin purée
- ¼ cup whole milk
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 large egg
For the topping
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- 2 tablespoons salted butter , room temperature and cut into pieces
- 2 tablespoons chopped walnuts (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 5-inch square baking dish.
- Make the pumpkin layer: In a medium bowl, stir ½ cup pumpkin purée, ¼ cup milk, ¼ cup sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice until smooth.
- Add the egg and stir until no streaks remain.
- Pour the filling into the prepared dish.
- Make the topping: In a small bowl, whisk ⅓ cup flour, ⅓ cup sugar, and ¼ teaspoon baking powder.
- Sprinkle the dry mix over the pumpkin filling in an even layer so none of the pumpkin shows through.
- Set the dish on a rimmed baking sheet. Dot the butter pieces evenly over the topping and scatter the walnuts on top, if using.
- Bake for 40 to 45 minutes, until the top is golden and slightly crunchy. The pumpkin layer will stay soft, and a toothpick will not come out clean.
- Let cool for 15 minutes, then serve warm, spooned onto a plate or straight from the dish.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I use canned pumpkin instead of puree?
Yes, canned pumpkin and pumpkin puree are the same thing, so you can use it exactly as written in the recipe.
Can you freeze this recipe once it’s baked
I haven’t tested freezing this recipe, so I can’t say for sure how well it would hold up. My guess is that the texture might change a bit after thawing, especially in the pumpkin layer.
Joanie, I have 2 questions. If one uses self rising flour, omits the salt and baking powder in all recipes, will the results be the same? Can pumpkin pie spice be used instead of cinnamon, allspice and nutmeg. Thank you very much. 😊
If you’re using self-rising flour, you can leave out the salt and baking powder in most recipes and the results should be similar, though textures can vary slightly depending on the brand. And yes, you can use pumpkin pie spice in place of the individual spices — just use the total combined amount called for in the recipe.
Hi Joanne, I love your recipes an I want to make this one. Because I am lactose intolerant I don’t use whole milk. Also, you stated that using plant based milk, which I do will make the cake less rich. So, I was wondering if evaporated milk would work.
Yes, evaporated milk can be used as a substitute, but it will change the texture of the cake slightly. Since evaporated milk has had about 60% of its water removed, it is more concentrated than whole milk. This means that using it in place of whole milk could result in a denser cake, as there is less moisture to contribute to the cake’s structure and tenderness.
If the goal is to maintain a texture closer to one made with whole milk, I’d recommend diluting the evaporated milk slightly by mixing it with water (typically a 1:1 ratio) to bring it closer to the consistency of regular milk. Otherwise, using it straight from the can may lead to a slightly firmer cake layer.
For the pumpkin part only: this makes a perfect mini pumpkin pie.
For the cake mix part only: If you use Joanie’s mini white cake recipe as a guide, but using the amounts of sugar and flour given in this recipe, you can make a mini white cake.
I want to make this but don’t have the spices on hand! I do have cinnamon and pumpkin pie spice! Will this work? If so, how much? Love your recipes!
I’m so glad you’re enjoying the recipes! Yes, you can absolutely use what you have on hand. Use 1 teaspoon of pumpkin pie spice in place of the individual spices, and you’re all set! Pumpkin pie spice already includes cinnamon, so no need to add extra. The 1 teaspoon should provide all the warm flavors needed for the cake. Hope you enjoy!
The recipe turned out great but I did have to bake it longer. The next time I’ll try to use the convection part of my oven. I did double the recipe, so maybe that’s why it took longer.
I love recipes where I don’t have to use my electric mixer because it’s too heavy for me to get out and I don’t have a hand mixer. Can you suggest any other recipes you have that don’t require the big electric mixer?
I’m glad the recipe turned out well! Doubling it and using a larger baking dish does mean a longer bake time, so checking for doneness at the original time and then every 5 minutes is a good approach. As for recipes without an electric mixer, most of our recipes can actually be made by hand, even if a mixer is recommended. So feel free to give them a try—many should work just fine with simple mixing!
when I tried to double the recipe – pumpkin puree remains 4 oz – it should be 8 oz ?
8 ounces.
If I’m using the 2X recipe what size baking dish works best?
If double the recipe, use either two 5×5 inch baking dishes or one 6×8 inch baking dish.
Good recipe.
Thank you!