Mini Pumpkin Spice Dump Cakes
Darlings, let me tell you, nothing says “fall” quite like the aroma of pumpkin spice wafting through your home.
And if you’re anything like me—an unapologetic pumpkin spice fanatic—these Mini Pumpkin Spice Dump Cakes are about to become your new best friend. They’re tiny, adorable, and so easy to make, even I can’t mess them up (and trust me, that’s saying something!).
Who needs a big ol’ cake when you can have a dozen cute little pumpkin spice dump cakes that are practically begging to be eaten in one sitting?
These mini delights are as easy as pie (literally), but way more fun and less likely to end up with your kitchen covered in flour.
All you need are a few ingredients, a muffin tin, and about 30 minutes of spare time.
This recipe is perfect for those of us who love the fall flavors but can’t be bothered with, you know, actually baking. Just dump, bake, and enjoy.
The hardest part will be resisting the urge to eat them all before they’ve cooled down.
Picture this: warm pumpkin pie filling, spiced cake mix, a sprinkle of pecans if you’re feeling fancy, and a dollop of butter on top.
Bake them up in a muffin tin, and voilà—tiny bites of heaven that are perfect for sharing… or, you know, not sharing at all.
These little wonders are so good, you’ll be thanking yourself for making them in mini form, so you can enjoy just *one* more.
Go ahead, indulge—you deserve it!
Mini Pumpkin Spice Dump Cakes
Equipment
- 1 12-cup muffin tin or 12 cupcake-sized ramekins
Ingredients
- 1 15-ounce can pumpkin pie filling
- 15.25-ounce box spice cake mix
- 1/2 cup chopped pecans optional, but they make you feel fancy
- 1 cup unsalted butter sliced into 12 pieces
Instructions
- Preheat your oven to 350°F (175°C). Or if you’re like me, preheat it to "somewhere between 325 and 400" because who really reads numbers that small?
- Spoon that glorious pumpkin pie filling into each muffin tin cup. Yes, it's okay to lick the spoon.
- Sprinkle the spice cake mix over the filling like you’re channeling your inner cake boss. Don’t worry if it looks a little messy—it's called a dump cake for a reason!
- Feeling nutty? Toss some chopped pecans on top. Or don’t—no judgment here.
- Add a small piece of butter on each cup because butter makes everything better.
- Bake for 20-25 minutes, or until your kitchen smells like a fall candle and the tops are firm and slightly browned.
Notes
Nutrition
Diva's Sweet Suggestions
Pumpkin Chocolate Chip:
Add mini chocolate chips to the pumpkin pie filling for a gooey surprise.
Maple Pumpkin:
Drizzle with maple syrup before baking—because why not add more sweetness?
Pumpkin Cheesecake:
Swirl in some cream cheese before baking if you’re feeling extra indulgent.
Presentation Suggestions:
– Serve with a dollop of whipped cream and a sprinkle of cinnamon. It’s like dressing them up in their Sunday best.
– Garnish with a small pumpkin candy or edible leaf—because we’re all about that *aesthetic*.
– Drizzle with caramel sauce for added decadence, and maybe a drizzle for yourself too. You’ve earned it!
Ready to bring some pumpkin spice magic to your kitchen?
Grab your muffin tin and whip up a batch of these mini delights today!
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