Yesterday I posted a recipe for Pumpkin Crunch Dessert, also known as Pumpkin Dump Cake and Pumpkin Cobbler. It’s a 9×13 inch pumpkin dessert calling for cake mix, evaporated milk, pumpkin eggs and a few other things which you throw together to make a dessert that’s better than the sum of its parts.
We liked the 9×13 inch pumpkin dessert so much that I wanted to try making a small batch Pumpkin Dump Cake and baking it in an 8 inch square pan. 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
- 1 15 oz can of pumpkin
- 3/4 cup evaporated milk
- 1 large egg plus 2 tablespoons of a second egg see note
- 1/2 cup granulated sugar or use 1/4 cup brown and 1/4 cup granulated
- 1/8 tsp. salt
- 2 tsp. pumpkin pie spice
- 1/2 of an 15.25 oz box yellow cake mix or spice cake mix (1 2/3 cup)
- 6 tablespoons butter softened to the point of almost but not quite melted**
- 1/2 cup chopped pecans
- Some ice cream optional
- Preheat oven to 350 degrees. Spray an 8 inch metal pan or 8 inch glass dish with cooking spray or grease generously with some extra butter. Alternatively, you can use a 9 1/2 deep dish pie plate.
- Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a medium bowl. Pour into pan.
- Mix together the cake mix and softened butter to make a very soft and crumbly dough. Sprinkle over top of the pumpkin mixture, then sprinkle pecans on top.
- Bake for 50 minutes or until golden brown.
- 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.