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.
Recipe
Small Batch Pumpkin Dump Cake
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, double ingredients and bake in a 9x13 inch pan.
Ingredients
- 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
Instructions
- 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.
Notes
To halve an egg, crack the egg into a bowl, whisk it to break up the yolk, then measure out about 2 tablespoons.
For the butter, I use 50% power in the microwave and heat it until it is very soft but not quite melted.
Tried this recipe?Let us know how it was!
Hannah
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.
Anna
Hi Eric,
Thanks for the comment and the tip. I’ll have to try making it your way.
Eric
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!)
Anna
Allison, thanks for the review. Let us know how the reduced sugar works out!
Allison
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!
Kim
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.
Anna
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.
CROCKPOT PUMPKIN PIE PUDDING
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