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–+ servings
a small pumpkin dump cake in a square red baking dish with a spoon on the side.
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5 from 2 votes

Mini Pumpkin Dump Cake

This small 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 fall dessert for one or two.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cake mix, dump cake, homemade cake mix, pumpkin cake, pumpkin dump cake
Servings: 4 servings
Author: Joanie Zisk

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)
US - Metric

Instructions

  • Preheat oven to 350°F (175°C). Grease a 5x5-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.
 
To make a larger pumpkin dump cake, double the ingredient amounts and use either two 5x5-inch baking dishes or one 6x8-inch baking dish.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 97mg | Potassium: 114mg | Fiber: 1g | Sugar: 31g | Vitamin A: 5033IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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