Lighter Small-Batch Pumpkin Dump Cake (Easy Fall Dessert)
A lighter, small-batch version of the classic pumpkin dump cake that’s quick to prepare and perfect for small households. This easy fall dessert features a soft, custard-like pumpkin layer topped with a golden, crumbly cake mix crust and optional pecans.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup evaporated milk (or regular milk)
- 1/3 cup granulated sugar (or coconut sugar)
- 1 large egg, room temperature
- 1 teaspoon pumpkin pie spice (or mix: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves)
- 1/2 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
- 3/4 cup yellow cake mix (about half a standard box)
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup chopped pecans or walnuts (optional)
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 6×6 or 8×8 baking dish with cooking spray or butter.
- In a medium bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, egg, pumpkin pie spice, vanilla extract, and Greek yogurt until smooth (about 30 seconds). The mixture should be thick but pourable.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula.
- Sprinkle the 3/4 cup of yellow cake mix evenly over the top of the pumpkin mixture. Do not stir. Use your fingers to break up any clumps.
- Scatter the small pieces of cold butter evenly over the cake mix layer.
- Sprinkle the chopped pecans (if using) and brown sugar over the top.
- Bake for 35-40 minutes for a 6×6 dish, or 30-35 minutes for an 8×8 dish, until the top is golden brown and the edges are bubbling. The center should be slightly jiggly.
- Cool for at least 15 minutes before serving to allow the cake to set properly.
Notes
Don’t overmix the pumpkin layer. Cold butter is crucial for crunchy pockets. Let the cake rest for at least 15 minutes before serving. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use canned coconut milk, dairy-free yogurt, and coconut oil or plant-based butter.
Nutrition
- Serving Size: 1 serving (based on
- Calories: 245
- Sugar: 24
- Sodium: 280
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
Keywords: pumpkin dump cake, small batch, lighter dessert, fall dessert, easy pumpkin recipe, small household dessert