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Pumpkin Dump Cake

Pumpkin Dump Cake

  • Author: Marcus
  • Total Time: 55-60 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

This easy Pumpkin Dump Cake recipe is a quick and satisfying autumn dessert that combines warm spices, smooth pumpkin puree, and a crisp buttery (plant-based) topping. Perfect for beginners and festive gatherings, it offers a moist, tender pumpkin base with a golden crust made from plant-based ingredients and natural flavorings.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 cup sugar
  • 1 teaspoon ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon ground cloves (natural)
  • 1/2 teaspoon ground ginger (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 tablespoon apple cider vinegar (natural)
  • 1 cup plant-based milk or cream alternative

Topping

  • 1 box (about 15.25 oz) yellow cake mix (dry, gluten-free if needed)
  • 1/2 cup melted plant-based butter

Optional Variations

  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 teaspoon espresso powder (natural, optional)
  • 1/2 cup dairy-free chocolate chips (optional)
  • Replace sugar with 3/4 cup natural maple syrup (optional)

Instructions

  1. Preheat Your Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to ensure your Pumpkin Dump Cake slides out easily after baking.
  2. Mix the Pumpkin Base: In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, cloves, ginger, vegetarian Worcestershire sauce, apple cider vinegar, and plant-based milk or cream alternative. Whisk everything together until smooth and fragrant.
  3. Spread Pumpkin Mixture in Pan: Pour the well-mixed pumpkin batter evenly into your prepared baking dish, spreading it out so every corner is covered for even baking.
  4. Add the Dry Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin layer. This dry topping helps create the signature dump cake texture, giving you crunchy bits amidst the softness.
  5. Drizzle Melted Plant-Based Butter: Pour melted plant-based butter over the cake mix layer in small amounts, allowing it to soak through and create a beautiful golden crust once baked.
  6. Bake Until Golden and Bubbling: Place the baking dish in the oven and bake for 45 to 50 minutes or until the top is golden brown and the pumpkin mixture is set but still moist.
  7. Let It Cool Slightly Before Serving: Allow your Pumpkin Dump Cake to cool for about 15 minutes so it firms up just enough while keeping that warm, indulgent feel.

Notes

  • Use freshly ground cinnamon and nutmeg to enhance natural pumpkin flavor.
  • Taste the pumpkin mixture before baking and adjust sugar levels to preference.
  • Do not overmix the cake topping to maintain a crunchy texture.
  • Keep an eye on the cake during the last 10 minutes of baking to prevent over-browning.
  • Allow the cake to rest for 15 minutes before serving to let layers settle nicely.
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 280
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin dump cake, autumn dessert, plant-based dessert, gluten-free pumpkin cake, easy pumpkin recipe

Find it online: https://tastysoulkitchen.com/pumpkin-dump-cake/