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A small-batch pumpkin dump cake recipe with pecans and fall spices -- the perfect mini dump cake for fall!
Servings: 3 servings
Equipment you may need
Ingredients
- ⅔ cup canned pumpkin purée
- 1 cup yellow cake mix
- ¾ teaspoon pumpkin pie spice
- ½ cup evaporated milk
- ¼ cup brown sugar
- 1 large egg
- 4 tablespoon salted butter - thinly sliced
- ¼ cup pecan chips - or finely chopped pecan halves
- whipped cream or vanilla ice cream - for serving (optional)
Instructions
- Preheat oven to 350°F and spray a 6-inch cake pan with baking spray.
- In a bowl, whisk together pumpkin, evaporated milk, brown sugar, and egg. Pour mixture into cake pan.
- Sprinkle cake mix evenly on top, then sprinkle pecan chips over cake mix. Lay butter evenly on top of pecans.
- Bake in preheated oven for 45 minutes, or until filling is set and top is nicely golden brown.
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Notes
Pecan chips: I use store-bought pecan chips for this recipe to skip the step of chopping pecans, but you can use any pecans you like (or omit them altogether).
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