Small Batch Pumpkin Dump Cake

Yesterday I posted a recipe for Pumpkin Crunch Dessert – something I found in a Yahoo Newsgroup. I’d seen it in other places over the years, but had never gotten around to trying it because pumpkin wasn’t exactly our family’s favorite flavor. Times have changed.

Based on the comments under yesterday’s recipe, it seems everyone already knew about this dessert, yet most knew it by the name “Pumpkin Dump Cake”. Some people, like Cindy, prefer a version called Pumpkin Cobber, which is similar, but free of cake mix.

At the last minute, I decided to make a half batch of the cake mix version, but in an 8 inch square (2 quart) glass dish. The results were delicious and I can see why this dessert could easily take the place of pumpkin pie. Here’s the small batch version for people who don’t need to feed a big group.


Small Batch Pumpkin Dump Cake
Prep time
Cook time
Total time
Small Batch Pumpkin Dump Cake (or “Pumpkin Crunch Dessert”). This recipe uses a half box of cake mix. For a full batch, use the whole box of cake mix and bake in a 9x13 inch pan.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 7 1/2 oz pumpkin (half a can – about a cup)
  • 3/4 cup evaporated milk
  • 1 large egg plus 2 tablespoons of a second egg (see note)
  • 1/2 cup granulated sugar
  • 1/8 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1/2 of an (18.25 oz) box yellow cake mix
  • 6 tablespoons regular butter, melted
  • 1/2 cup chopped pecans
  • Some ice cream (optional)
  1. Preheat oven to 350 degrees. Spray an 8 inch metal pan or 8 inch glass dish with cooking spray. If using a glass dish, preheat to 325 degrees F.
  2. Combine pumpkin, evaporated milk, egg, sugar, salt and pumpkin pie spice in a medium bowl. Pour into pan.
  3. Sprinkle cake mix evenly over top, then drizzle butter over cake mix. Sprinkle pecans over top.
  4. Bake for 40 minutes or until golden brown.
  5. Let cool. Cut into squares and serve with ice cream. This can also be served slightly chilled and a lot of people believe it is better the second day.
  6. Makes enough for 5 or 6 people
ote: To halve an egg, crack the egg into a bowl, whisk it to break up the yolk, then measure out about 2 tablespoons.


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  1. says

    Emilie, I’m pretty sure you can, but haven’t found the cake mix version yet. This one seems to be tried and true, though it’s not the same because the biscuit mix is just mixed in with the batter. It sounds almonst like a crockpot impossible pumpkin pie.


    1 (15 oz.) can solid pack pumpkin
    1 (12 oz.) can evaporated milk
    3/4 cup sugar
    1/2 cup baking mix
    2 eggs, beaten
    2 tablespoons butter or margarine, melted
    2 1/2 tsp. pumpkin pie spice
    2 tsp. vanilla extract
    whipped topping (optional)

    In large bowl combine all ingredients except the whipped topping. Transfer to crock pot insert that has been coated with nonstick cooking spray.

    Cover and cook on low for 6 to 7 hours.

    Serve in bowls with whipped topping and a sprinkle of nutmeg.

    Adapted from unknown source

  2. says

    All these pumpkin recipes sound GREAT.

    I’m so ready for fall and all the forms of pumpkin-y goodness it entails! I’ll be trying that crockpot pumpkin pie pudding this week–it sounds fabulous.

  3. Allison says

    I made the full size version of this recipe the other day, and I forgot to add the sugar to the pumpkin mix. I was so worried it was going to turn out tasting awful, but honestly, nobody could even tell! I think I’m going to continue making it without the sugar…why add the extra calories if nobody notices the difference?

    everyone RAVED about this. I was skeptical at first, because I tried a piece while it was still warm. DEFINITELY wait until it cools all the way down…it is so different at that point!

  4. Eric says

    This also tastes great if you mixed the cake and butter with the other ingredients (which I did by accident the first time I made it). It tastes like a great pumpkin cake and less like pumpkin pie with a topping.

    (Sorry for accidentally posting this first under the wrong recipe!)

  5. Hannah says

    I made a Dump Cake last weekend for a picnic.I emptied a 20 oz can of crushed pineapple ( 16 oz is also fine ) and a 20 oz can of cherry pie filing in a 13 x 9 inc baking pan.I poured in the pineapple first then spooned cherries and the glaze on top of the pineapple.I didn’t mix it to stir it up.Then I sprinkled a box of orange cake mix powder on top of the fruit.I layered the top of the dry cake mix with whole pecans ( many as you want but not too many ) then dotted a sliced up stick of butter on top of the pecans.Bake at 350 for an hour.It came out very well and the orange was good with the cherry and pineapple.Most people use yellow or lemon cake mix.

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