Mini Pumpkin Spice Dump Cakes
These Mini Pumpkin Spice Dump Cakes are the perfect bite-sized treat for fall, combining the warm flavors of pumpkin pie and spice cake with a buttery, pecan-studded topping. Easy to make and even easier to eat, they’re guaranteed to disappear faster than you can say “pumpkin spice everything!”
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
Click here for the Diva's Sweet Suggestions!
Nutrition
Calories: 220kcalCarbohydrates: 33gProtein: 2gFat: 9gFiber: 2gSugar: 19g
Tried this recipe?Let us know how it was!