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Mini Pumpkin Dump Cake without Cake Mix

Course Dessert
Cuisine American
Keyword dump cake without cake mix, mini pumpkin dump cake, pumpkin dump cake, small batch pumpkin dessert
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings 4 servings
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

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.