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Half Batch Pumpkin Dump Cake Pie

A classic cake mix based dump cake baked in a pie plate.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness


  • 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
  • 2 tsp. pumpkin pie spice
  • 1/2 of an 15.25 oz box yellow cake mix or spice cake mix (1 2/3 cup) or Perfectly Pumpkin
  • 6 tablespoons butter softened to "almost" melted (I used unsalted) plus extra for greasing
  • 1/2 cup chopped pecans


  • Preheat oven to 350 degrees. Grease a 9 or 9 1/2 inch deep dish pie plate generously with some butter.
  • Whisk together pumpkin, evaporated milk, 1 1/2 eggs, sugars, pumpkin pie spice in a medium bowl. Pour into greased pie plate.
  • 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 to room temperature and then chill until ready to serve. To serve, bring back to room temperature.
  • Slice and serve with whipped cream or ice cream.