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Easy Individual Pumpkin Dump Cakes in Mason Jars

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These Easy Individual Pumpkin Dump Cakes in Mason Jars are the perfect fall dessert. With a tender, spiced pumpkin layer and a buttery, crisp cake topping, they are quick, simple, and incredibly delicious—a hug in a jar.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place four clean, dry 8-ounce wide-mouth mason jars on a baking sheet.
  2. In a medium mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, milk, and vanilla extract until smooth.
  3. Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully incorporated.
  4. Divide the pumpkin mixture evenly among the four mason jars, filling each about half to two-thirds full.
  5. In a separate small bowl, pour the entire box of yellow cake mix. If using nuts, stir them in now.
  6. Evenly sprinkle the dry cake mix over the pumpkin mixture in each jar. Do not stir.
  7. Drizzle the melted butter evenly over the top of the cake mix in each jar, covering as much as possible.
  8. Bake for 25-30 minutes, until the topping is golden brown and the pumpkin layer is set and slightly bubbly around the edges.
  9. Remove from the oven and let cool on a wire rack for at least 10-15 minutes.
  10. Serve warm, topped with whipped cream or vanilla ice cream and a dusting of cinnamon, if desired.

Notes

Do not overmix the pumpkin layer. Room temperature ingredients help ensure even blending. For a gluten-free version, use a gluten-free yellow cake mix. For a vegan option, use a vegan cake mix, flax eggs, plant-based milk, and vegan butter. The cakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin dump cake, mason jar dessert, individual pumpkin cake, easy fall dessert, pumpkin recipe

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