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A portion of pecan crumble topped with a scoop of vanilla ice cream on a white plate with gold trim, garnished with whole pecans.

Easy Vegan Pumpkin Pie Dump Cake Recipe For Fall

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Description

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

Ingredients

Units Scale
  • 1 cup pure pumpkin puree
  • 1/2 cup coconut milk (full-fat for creaminess, or light if you prefer less fat)
  • 1/2 cup xylitol (ensure it’s a brand that’s safe for baking)
  • 1/4 cup unsweetened applesauce (replaces eggs)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
  • 1 box (15.25 oz) whole wheat or gluten-free cake mix
  • 1/2 cup melted coconut oil (or another vegetable oil)
  • 1/2 cup chopped nuts (like walnuts or pecans) for added nutrition and crunch

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, applesauce, vanilla extract, and pumpkin pie spice until well combined. Stir in the xylitol.
  3. Pour the pumpkin mixture into a greased 9x13 inch baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
  5. Drizzle the melted coconut oil over the top of the cake mix. Sprinkle nuts over the top.
  6. Bake for about 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow to cool slightly before serving. Enjoy it plain, or with vegan ice cream, whipped topping or yogurt!

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Find it online: https://wemadethisvegan.com/easy-vegan-pumpkin-pie-dump-cake-recipe-for-fall/

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