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.
Servings 6
Cost 5
Ingredients
- 15 oz can of pumpkin
- ¾ cup evaporated milk
- 1 large egg plus 2 tablespoons of a second egg see note
- ½ cup granulated sugar or use ¼ cup brown and ¼ cup granulated
- ⅛ tsp. salt
- 2 tsp. pumpkin pie spice
- ½ box 15.2 oz size yellow or spice cake mix (1 ⅔ cup)
- 6 tablespoons butter softened to the point of almost but not quite melted**
- ½ 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 ½ 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.
