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This mini pumpkin dump cake is made from scratch with a spiced pumpkin filling and a buttery homemade topping. Baked until golden and crisp, it’s the perfect easy dessert for fall.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in minutes with simple ingredients.
- Homemade Topping: No boxed mix here, this recipe uses a made-from-scratch cake topping.
- Rich Pumpkin Flavor: Warm spices and real pumpkin make every bite delicious.
- Perfectly Portioned: A mini pumpkin dump cake that’s just the right size for one or two people.
- Simple Prep: No special equipment needed, just a bowl and a spoon.
Pumpkin dump cake is a simple dessert where a spiced pumpkin filling is topped with a cake mix layer and baked until golden.
I love making this version because it’s completely from scratch, so you get all the flavor without the processed ingredients.
The soft pumpkin base and buttery crisp topping make it one of my favorite easy fall desserts to bake in a smaller size.
Looking for more single serving and small batch canned pumpkin recipes? Try our moist small batch pumpkin muffins, spiced small batch pumpkin bars, creamy pumpkin cheesecake for one, or crunchy pumpkin spice granola.
Ingredients
If you have any ingredients leftover from this easy pumpkin dump cake recipe, check out our Leftover Ingredients Recipe Finder.
- Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, which changes the flavor. Leftover pumpkin can be used in recipes like pumpkin soup for one, small batch pumpkin cookies, or small pumpkin pie.
- Milk: Whole milk works best for a rich, creamy filling. You can use 2% or non-dairy milk, but the texture may be less smooth and not as rich.
- Spices: Cinnamon, nutmeg, and allspice bring warmth and classic fall flavor to the pumpkin. Use 3/4 teaspoon of pumpkin pie spice blend instead, if desired.
- Butter: Salted butter gives richness and creates a golden, crisp topping. If using unsalted butter, add a small pinch of salt.
- Nuts (optional): Chopped walnuts or pecans add crunch and extra flavor. Extra nuts can be used in a single maple muffin, a deep dish chocolate chip cookie, or our banana nut bread recipe for one.
See recipe card below for a full list of ingredients and measurements.
How To Make A Pumpkin Dump Cake
These photos and instructions help you visualize how make this small pumpkin dump cake recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat oven to 350°F (175°C). Grease a 5×5 inch baking dish.
- In a medium bowl, mix pumpkin puree, milk, sugar, and spices. Stir in the egg until blended.
- Pour mixture into the prepared dish.
- In a small bowl, whisk flour, sugar, and baking powder.
- Sprinkle evenly over the pumpkin filling.
- Place the dish on a rimmed baking sheet. Top with butter and nuts, if using.
- Bake 40–45 minutes, until the topping is golden and crisp.
- Serve warm, either spooned onto a plate or straight from the dish.
Note: The homemade cake mix we use was created specifically for this Pumpkin Dump Cake. It hasn’t been tested as a stand-alone cake mix, so I can’t say for sure how it would work in a traditional cake. It’s made with simple ingredients like flour, sugar, and baking powder, and it’s perfect for topping this rich, buttery dessert. If you decide to experiment with it in other ways, I’d love to hear how it turns out.
Expert Tips
- Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Cooling Time: Let the cake cool for at least 15 minutes before serving. The filling is very hot straight from the oven, and cooling helps the flavors meld.
- Baking Dish Placement: Set the baking dish on a rimmed sheet pan to prevent spills in the oven.
Best Dump Cake Toppings
This mini pumpkin cake is wonderful on its own, but here are a few ways to enjoy it even more:
Frequently Asked Questions
Pumpkin dump cake is made with pumpkin puree, warm spices, sugar, a simple homemade cake topping, and butter. Some versions use boxed cake mix, but this recipe is made from scratch.
Yes. You can bake it a day in advance, let it cool, and store it in the refrigerator. Reheat before serving for the best texture.
Cover and refrigerate for up to 4 days. Reheat in the oven or microwave before serving.
A 5×5-inch baking dish works best for this recipe.
Absolutely! To make a larger pumpkin dump cake, double the ingredient amounts and use either two 5×5-inch baking dishes or one 6×8-inch baking dish.
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:
Mini Pumpkin Dump Cake
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 Cake 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
- Preheat oven to 350°F (175°C). Grease a 5×5-inch baking dish.
Make the Pumpkin Layer
- In a medium bowl, mix pumpkin puree, milk, sugar, cinnamon, nutmeg, and allspice. Stir in the egg until blended.
- Pour mixture into the prepared dish.
Make the Cake Topping
- In a small bowl, whisk flour, sugar, and baking powder.
- Sprinkle evenly over the pumpkin filling.
- Place the dish on a rimmed baking sheet. Top with butter and sprinkle with nuts, if using.
- Bake for 40 to 45 minutes, until the topping is golden and crisp.
- Serve warm, either spooned onto a plate or straight from the dish.
Notes
- Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Cooling Time: Let the cake cool for at least 15 minutes before serving. The filling is very hot straight from the oven, and cooling helps the flavors meld.
- Baking Dish Placement: Set the baking dish on a rimmed sheet pan to prevent spills in the oven.
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!