Mini Pumpkin Dump Cake without Cake Mix
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A pumpkin custard layer is topped with a dry crumb mixture and butter, then baked in a 5-inch square dish. No boxed mix is used.
Ingredients
Pumpkin layer
- ½ cup canned pumpkin puree
- ¼ cup whole milk
- ¼ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 large egg
Dry crumb topping
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- 2 tablespoons softened salted butter diced
- 2 tablespoons chopped walnuts optional
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F. Grease a 5-inch square baking dish.
- Stir the pumpkin, milk, ¼ cup sugar, and spices until smooth. Beat in the egg, then pour into the dish.
- In another bowl, mix the flour, ⅓ cup sugar, and baking powder. Sprinkle this dry mixture evenly over the pumpkin.
- Dot the diced butter over the top, then add the walnuts if you like.
- Set the dish on a baking tray and bake for 40 to 45 minutes, until the top is browned and crisp. The center will stay soft.
- Let it stand for 15 minutes, then spoon it into servings.
Nutrition
Serving: 110g | Calories: 247kcal | Carbohydrates: 41g | Protein: 4.1g | Fat: 8.1g | Saturated Fat: 4.6g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 109mg | Potassium: 123mg | Fiber: 1.4g | Sugar: 31g | Vitamin A: 5061IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ½ cup canned pumpkin puree counted as canned pumpkin, no salt added. Brands and portions vary, so use it only as an approximation.