Pumpkin Dump Cake
When it comes to easy dessert recipes, it doesn’t get much better than this pumpkin dump cake! Richly spiced, super moist, and studded with toasted pecans, this fall treat can be whipped up in no time at all.
If you’ve never heard of a dump cake, it all starts with a simple box of cake mix.
Rather than following the instructions on the package, you use the cake mix to create a cobbler-like topping over a filling of fruit or, in this case, creamy spiced pumpkin.
So how does it work? Once you sprinkle the dry cake mix over the filling, you drizzle butter onto it. The butter is enough to moisten the cake mix and turn it into a crisp topping as the dump cake bakes.
This pumpkin dump cake is a little bit like a pumpkin pie cobbler, with a vegan pumpkin pie base topped with a sweet vanilla cake mix and crunchy pecans. It’s absolutely irresistible and a fantastic way to switch things up when you’re craving fall flavours, but want something other than a traditional pumpkin pie!
Why You’ll Love This Pumpkin Dump Cake Recipe
Here are all the reasons you’ll adore this easy pumpkin dump cake:
- Vegan. Many dump cake recipes are made with lots of dairy butter, but this recipe swaps that out for a plant-based version.
- Super quick and easy. Pumpkin dump cake comes together in a snap! Just mix, pour, sprinkle, and bake for a delicious dessert with hardly any effort.
- Great for entertaining. This recipe makes a 9×13 cake, which is ideal for serving a crowd.
- Perfect for fall. With pumpkin puree, spices, and pecans, this is a delicious way to enjoy the best flavours of autumn! (Maybe eat a slice with a mug of Pumpkin Spice Matcha Latte?)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax egg – Made with golden flaxseed flour and almond milk.
- Pumpkin puree – You can use store-bought or homemade pumpkin puree; if you use homemade, I recommend draining it in a colander lined with a cheesecloth so it reaches a thicker consistency similar to that of canned pumpkin.
- Tapioca starch
- Coconut cream – Scooped from a can of coconut milk.
- Spices – Cinnamon, ginger, cloves, and nutmeg for loads of cozy flavour.
- Yellow cake mix
- Pecans – Since you’ll be chopping them anyway, buy cheaper pecan pieces instead of whole pecans.
- Vegan butter – Melt the butter in a small pan on the stovetop or in the microwave.
What Boxed Cake Mixes Are Vegan?
While most boxed cake mixes call for the addition of eggs, many are vegan as packaged, so examine the ingredient list or, if you’re not certain, look for an option that’s certified vegan. Whole Foods Market’s yellow cake mix, for example, is specifically labeled as vegan on the package.
How to Make Pumpkin Dump Cake
This is how easy it is to make a vegan pumpkin dump cake:
- Prepare. Preheat your oven to 350°F.
- Make the flax egg. Whisk the flax flour and almond milk in a small bowl and let the mixture sit until it gels, about 5 minutes.
- Mix the pumpkin filling. Stir together the pumpkin, coconut cream, sugar, flax egg, tapioca starch, and spices in a large bowl. Pour the mixture into a 9×13 pan.
- Make the topping. Roughly chop the pecans and toss them with the cake mix in a bowl.
- Assemble. Sprinkle the topping mixture over the pumpkin layer, then pour the melted vegan butter over the top.
- Bake. Place the pan in the oven and bake for 1 hour, then serve warm.
Tips for Success
Here are some additional pointers for a perfect vegan pumpkin dump cake:
- Chill the coconut milk. This will allow you to separate the cream from the liquid. (You can reserve the coconut water and use it in a smoothie. It’s great in my Strawberry Pineapple Smoothie.)
- Don’t overbake. The pumpkin dump cake should be golden brown on top and just set in the middle—it shouldn’t jiggle too much when you shake the pan.
- Make sure you buy pumpkin puree. Not pumpkin pie mix or filling! Pumpkin puree is pure pumpkin and has no added sugar or spices.
Feel free to get creative with this vegan pumpkin dump cake recipe! Here are a few ideas:
- Sprinkle white or dark chocolate chips over the top of the cake before baking for some added decadence.
- Swap out the pecans for walnuts, or try pepitas for a nut-free option.
- Try using a vegan spice cake mix instead of yellow cake mix for a double-dose of cozy fall flavour.
- Use butternut squash puree instead of pumpkin.
You can’t go wrong with a scoop of vegan ice cream, cashew whipped cream, or a dollop of coconut whipped cream on this pumpkin dump cake, but if you want to amp up the decadence, make a batch of vegan caramel for drizzling over the top.
How to Store
Refrigerate leftover pumpkin dump cake for up to 5 days, either wrapped in the pan or transferred to an airtight container. You can eat it chilled, let it come to room temperature, or heat it up in the microwave for a warm treat.
Can I Freeze This Recipe?
To freeze this vegan pumpkin dump cake, wrap it tightly or transfer it to an airtight container before freezing for up to 3 months. To serve, thaw overnight in the refrigerator and follow the instructions above for reheating and serving.
More Cozy Pumpkin Recipes
- Vegan Pumpkin Cupcakes
- Vegan Chocolate Chip Pumpkin Bread
- Pumpkin Granola Recipe
- Vegan Pumpkin Cookies (Soft Batch)
- Pumpkin Mug Cake (Vegan)
Enjoy friends! If you make this pumpkin dump cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pumpkin Dump Cake
- 2 tablespoons golden flaxseed flour, aka flax meal
- ¼ cup almond milk, or any non dairy milk
- 1 can pumpkin puree, 30 ounces (850g)
- 1 tablespoon tapioca starch, or cornstarch
- Cream solid part from 14 oz (396g) can coconut milk (softened) , (you’ll get about ½ cup) *
- ¾ cup sugar, 150g
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 15.25-ounce package yellow cake mix , (430g)
- 1 cup pecans, 125g
- ¾ cup vegan butter, melted (170g)
- Preheat the oven to 350°F/180℃.
- Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.
- Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.
- Pour pumpkin mixture into a 9×13 pan.
- Chop pecans roughly and toss with the cake mix in a bowl.
- Sprinkle the cake and nuts mixture on top of the pumpkin layer.
- Pour the melted butter evenly over the cake mix.
- Bake for 1 hour and serve warm with vegan whipped cream.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.