Description
These mini versions of the classic pumpkin dump cake are baked in a muffin tin for single-serve convenience. Each cake features a spiced pumpkin base, a golden cake topping, and optional nuts for crunch. Perfect for fall gatherings, brunch, or dessert trays.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
2 large eggs
½ cup sugar (or brown sugar)
1 teaspoon pumpkin pie spice
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: ¼ cup chopped pecans or walnuts
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
Pumpkin Mixture: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Assemble Mini Cakes:
Spoon a portion of the pumpkin mixture evenly into each muffin cup (about ¼ cup each).
Sprinkle a little dry cake mix over each portion of pumpkin.
Drizzle melted butter over the cake mix in each cup.
Sprinkle nuts on top if desired.
Bake: Bake for 25–30 minutes, until the tops are golden and a toothpick inserted comes out clean.
Cool & Serve: Let cool slightly before removing from the muffin tin. Serve warm or at room temperature with whipped cream or a drizzle of caramel.
Notes
- For a faster version, use pre-spiced pumpkin pie filling instead of mixing spices separately.
- Mini versions are perfect for freezing; wrap individually and reheat in the microwave for 30–40 seconds.
- Swap the cake mix for a gluten-free or low-sugar mix to suit dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall