Easy Vegan Pumpkin Pie Dump Cake Recipe For Fall

Easy vegan pumpkin pie dump cake with creamy pumpkin, warm spice and a crunchy topping. Perfect for fall.

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This vegan pumpkin pie dump cake is one of those wonderfully easy fall desserts that gives you all the cozy flavor of pumpkin pie without making pastry. It has a soft, warmly spiced pumpkin layer underneath and a golden, slightly crunchy cake topping finished with chopped nuts. Add a scoop of vanilla ice cream and you have a simple dessert that feels just right for pumpkin season.

With only around 15 minutes of prep time, this is a great option when you need an easy fall dessert for Thanksgiving dinner, a family gathering or any holiday meal. It is a delicious cross between a creamy pumpkin pie, pumpkin crisp and pumpkin crunch cake, with plenty of contrast between the soft bottom layer and crunchy pecans or walnuts on top.

Unlike many traditional pumpkin pie dump cake recipes, this version doesn't use evaporated milk, large eggs or melted butter. Coconut milk provides the creamy texture, unsweetened applesauce replaces the eggs, and melted coconut oil keeps the recipe completely vegan.

Why You'll Love This Pumpkin Pie Dump Cake

There is so much to love about this easy pumpkin pie dump cake, especially at this time of year. It uses simple ingredients, there is no pastry to roll out, and the layers are meant to be simple rather than perfect.

The pumpkin mixture becomes soft and creamy as it bakes, while the dry cake mix and coconut oil form a golden brown top layer. The nuts add a lovely crunch and nutty flavor that works really well with the pumpkin pie spice.

If you love classic pumpkin pie but don't always want to bake pumpkin pie from scratch, this easy pumpkin dessert gives you similar fall flavor with much less fuss. The texture is closer to pumpkin cobbler than a traditional pumpkin cake, with a soft center that pumpkin lovers will really enjoy.

It also makes a good alternative to pumpkin cheesecake or gooey butter cake when you want something warm, rustic and very easy to serve.

What Is a Dump Cake?

The name dump cake comes from the very simple way this type of dessert is assembled. Rather than making a traditional cake batter, the different components are layered or "dumped" into a baking dish.

Classic dump cake recipes are often made with fruit pie filling, followed by a box of cake mix and melted butter. You may have seen the same technique used for blueberry dump cake, cherry dump cake or caramel apple dump cake.

This simple pumpkin dump cake recipe is a little different because you first whisk together the creamy pumpkin filling in a large mixing bowl. The pumpkin mixture goes into the bottom of the dish, followed by the dry cake mix, coconut oil and nuts. Most importantly, you don't stir the layers together.

Ingredients and Ingredient Notes

The ingredients for this easy pumpkin dump cake recipe are fairly easy to find, and most are useful autumn baking staples.

Pure pumpkin puree forms the base of the dessert. Canned pumpkin puree is the easiest option, but make sure you are buying pure pumpkin rather than pumpkin pie filling. A can of pumpkin pie mix already contains sweeteners and spices, so it isn't the same ingredient.

Pumpkin is naturally a source of fibre and beta-carotene, while the walnuts or pecans provide some protein, minerals and unsaturated fats. Full-fat coconut milk gives the richest and creamiest pumpkin layer, although the recipe also allows you to use light coconut milk if you prefer.

Unsweetened applesauce replaces the eggs you find in many pumpkin dump cake recipes. Xylitol provides the sweetness, while vanilla and pumpkin pie spice bring all of that familiar cozy flavor. If you don't have pumpkin pie spice, the recipe suggests using cinnamon, nutmeg and ginger instead.

The final layers are cake mix, melted coconut oil and chopped nuts. Check the ingredients on your cake mix to make sure it is vegan, particularly if you are choosing a gluten-free variety.

You will need:

• pure pumpkin puree
• coconut milk  (full-fat for creaminess, or light if you prefer less fat)
• xylitol  (ensure it's a brand that's safe for baking)
• unsweetened applesauce (replaces eggs)
• vanilla extract
• pumpkin pie spice (or make your own pumpkin pie spice)
• whole wheat or gluten-free cake mix
• coconut oil (or another vegetable oil)
• chopped nuts (like walnuts or pecans) for added nutrition and crunch

For exact quantities please see the recipe card below.

Instructions

Recipe Tips for the Best Results

Try to spread the pumpkin mixture evenly across your baking dish before adding the cake mix. You want a fairly level pumpkin layer so the topping cooks evenly.

Sprinkle the dry cake mix over the pumpkin in an even layer and resist the temptation to stir it in. The contrast between the pumpkin filling and dry cake mix is what gives a dump cake its characteristic texture.

When you drizzle the coconut oil over the top of the cake mix, distribute it as evenly as you can. This helps the top layer become crisp and golden rather than leaving large powdery patches.

A 9x13-inch baking dish gives the correct depth for the recipe. You can grease it with oil or nonstick cooking spray before adding the pumpkin mixture.

Finally, allow the cake to cool slightly after baking. The pumpkin layer is very soft when it first comes out of the oven and becomes easier to serve as it rests.

Print

📖 Recipe

Variations and Substitutions

One of the nice things about an easy dump cake recipe is that there are plenty of ways to change the flavor without altering the basic idea.

For a more traditional cake-mix flavor, you could try a vegan box of yellow cake mix in place of the cake mix called for in the recipe. A dry yellow cake mix gives a mild flavor that lets the pumpkin stand out, while a white cake mix is another fairly neutral option.

For an even stronger autumn flavor, use spice cake mix if you can find a vegan version. It turns the recipe into more of a pumpkin spice dump cake and works particularly well for the holiday season.

You can also increase the spice by adding a little extra cinnamon, nutmeg, ginger or a small pinch of ground cloves.

If you don't need the recipe to use xylitol, brown sugar can give the pumpkin filling a deeper, slightly caramel-like sweetness. This would be a substitution rather than the original recipe, though, so I would make the recipe as written the first time for the best results.

Pecans give the topping that classic pumpkin crunch cake feel, while walnuts are delicious too. For a nut-free version, simply leave the chopped nuts off. You could also add vegan cinnamon chips for an extra sweet and spiced top layer.

For a pumpkin cheesecake-inspired serving idea, add a spoonful of sweetened vegan cream cheese topping once the cake has cooled.

Serving Suggestions

I love this pumpkin pie dump cake served slightly warm, but you can also enjoy it at room temperature or chilled.

For a really easy dessert recipe, serve each portion with a scoop of vanilla ice cream - just choose your favorite vegan variety. The contrast between cool ice cream and warm pumpkin cake is especially good.

Vegan whipped cream is another simple option, particularly if you're serving this after Thanksgiving dinner. You could finish it with an extra dusting of pumpkin pie spice or cinnamon.

For something a little more decadent, drizzle over vegan caramel sauce. Maple syrup also complements the pumpkin and warm spices beautifully, although you only need a little bit.

It is sweet and satisfying enough to serve on its own too, making it an especially useful dessert when you've already prepared a big holiday meal.

How to Store Pumpkin Dump Cake

Once completely cool, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to an airtight container.

Keep the cake refrigerated and enjoy it within 2-3 days for the best texture.

You can eat leftovers chilled, allow a portion to come closer to room temperature before serving, or gently warm an individual serving. If you're adding whipped cream or vegan ice cream, add those just before serving rather than before storing the cake.

This also makes the recipe useful for the holiday season because you can bake it in advance, refrigerate it and have dessert ready when you need it.

FAQ's

This easy vegan pumpkin pie dump cake is a lovely recipe to have on hand throughout pumpkin season. It delivers plenty of cozy fall flavor without the extra work of pastry, and the combination of creamy pumpkin, warming spice and a crunchy nut topping makes it feel special enough for a holiday table.

Whether you serve it warm with vegan whipped cream, add a little caramel sauce or maple syrup, or top it with a scoop of vanilla ice cream, it is an easy pumpkin dessert that pumpkin fans can enjoy throughout the fall. If you're looking for one of the easiest fall desserts for the whole family or a simple alternative to traditional pumpkin pie, this one is definitely worth adding to your recipe card.

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