Pumpkin Dump Cake
Full of cozy spices, super moist, and studded with toasted pecans, this easy vegan pumpkin dump cake can be whipped up in no time at all!
Ingredients
- 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)
Instructions
- 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.
Notes
*refrigerate canned coconut milk overnight to separate cream from water
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.
To freeze: Wrap the cake 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.
Nutrition
Calories: 381kcal | Carbohydrates: 51g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 365mg | Potassium: 250mg | Fiber: 4g | Sugar: 31g | Vitamin A: 11575IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg