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Easy Small-Batch Pumpkin Dump Cake: Best Family Dessert

easy small-batch pumpkin dump cake - featured image

This easy small-batch pumpkin dump cake is a quick, simple dessert with a buttery, crisp topping and a soft, pumpkin-spiced layer. Perfect for small families, it comes together in under 10 minutes of prep and uses basic pantry ingredients.

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 box (15.25 ounces) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick cooking spray.
  2. In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, milk, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and well combined.
  3. Pour the pumpkin mixture into the prepared dish and spread evenly.
  4. Sprinkle the yellow cake mix evenly over the pumpkin layer, covering the entire surface.
  5. Drizzle the melted butter evenly over the cake mix. Do not stir. If using nuts, sprinkle them over the butter.
  6. Bake for 40-45 minutes, until the top is golden brown and the edges are bubbly. A toothpick inserted into the pumpkin layer should come out clean.
  7. Let the cake cool for at least 15 minutes before serving.
  8. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Notes

Don’t overmix the pumpkin layer. Spread the cake mix evenly. Let the butter soak in naturally. Use room temperature ingredients if possible. Check for doneness carefully. Let the cake rest for at least 15 minutes before serving.

Nutrition

Keywords: pumpkin dump cake, small batch, easy dessert, fall baking, pumpkin dessert, dump cake