Pumpkin dump cake (gluten-free and dairy-free)
A delicious sweet treat that’s gluten-free, dairy-free, and perfect for fall! This pumpkin dump cake takes minimal prep work and tastes amazing. It’s a great family-friendly dessert recipe.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12-15 servings 1x
Ingredients
- 1 can pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup almond milk or non-dairy milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 box pumpkin cake mix (I used Simple Mills)
- 1 stick of vegan butter, melted (or 8 tablespoons melted coconut oil)
- 1 cup of pecans, chopped
Instructions
Spray a 9×13 baking dish with nonstick spray and preheat the oven to 350 degrees.
In a large bowl, combine the pumpkin puree, almond milk, coconut sugar, eggs, vanilla, and pumpkin pie spice. Stir well to combine.
Pour the mixture into the prepared baking dish. Sprinkle the cake mix on top. Pour the melted butter on top. It will splash around but try to cover as much as possible. Sprinkle the pecans on top.
Bake for 45 minutes until bubbling.
Allow to set at room temperature for about 15 minutes. Serve warm with coconut whip or your favorite non-dairy ice cream.
Notes
Store covered in the fridge! Feel free to ditch the nuts or use yellow cake baking mix if that’s all you have. Just add extra pumpkin pie spice!