Dairy Free Pumpkin Dump Cake: A Deliciously Easy Dessert

This dairy free pumpkin dump cake is an indulgent treat that’s incredibly easy to make. With its creamy pumpkin base and a spiced, crispy topping, this dessert is perfect for any occasion. It’s gluten-free and kid-approved, making it a delightful option for family gatherings!

The Best Dairy Free Pumpkin Dump Cake Recipe

Why You’ll Love This Dairy Free Pumpkin Dump Cake

This dairy free pumpkin dump cake combines the classic flavors of pumpkin pie with the ease of a dump cake. The creamy pumpkin filling is complemented by a crunchy cake topping, creating a delightful texture contrast. Plus, it’s a one-pan wonder that simplifies cleanup, making it ideal for busy bakers. You’ll appreciate how quickly it comes together, and your family will love the warm, inviting aroma wafting through your kitchen.

Essential Ingredients for Dairy Free Pumpkin Dump Cake

To create this luscious dessert, you’ll need the following ingredients:

• 1 (29-ounce) can pumpkin puree
• 3 eggs
• 1 (14-ounce) can sweetened condensed milk
• ¼ cup brown sugar
• 2 teaspoons pumpkin spice
• 1 package gluten-free white cake mix
• ½ cup butter, melted
• Chopped pecans for garnish (optional)

Step-by-Step Dairy Free Pumpkin Dump Cake Instructions

Let’s dive into making this scrumptious cake:

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the pumpkin puree, eggs, sweetened condensed milk, brown sugar, and pumpkin spice. Whisk until smooth, then spread this mixture evenly into the baking dish.
3. In another bowl, mix the cake mix with the melted butter until it resembles coarse sand.
4. Sprinkle this cake mix over the pumpkin filling, gently pressing down to ensure the pumpkin is fully covered.
5. Bake for 50 to 60 minutes or until the top is a lovely golden brown.
6. Transfer to a wire rack and let it cool completely before slicing. If desired, garnish with chopped pecans.

Tips for the Perfect Dairy Free Pumpkin Dump Cake

Here are a few tips to enhance your pumpkin dump cake:

• Use gluten-free cake mix to keep this dessert gluten-free.
• For a different flavor profile, try substituting yellow cake mix for the white cake mix.
• Mixing the butter directly into the cake mix helps prevent uneven cooking.

Dairy Free Pumpkin Dump Cake Variations and Toppings

Feel free to get creative with this recipe! You can top your cake with a scoop of ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. For an added spice kick, sprinkle on some extra pumpkin spice. This dessert pairs beautifully with a cup of hot coffee or tea, making it perfect for any time of day.

Related Recipes to try

• Strawberry Blueberry Gluten Free Dump Cake
• Lemon Blueberry Lush
• Lemon Blueberry Dream Dessert
• No Bake Blueberry Cheesecake
• Lemon Blueberry Breakfast Cake
• Blueberry Crumb Cake

FAQs

Conclusion

This delightful dairy free pumpkin dump cake is not only easy to make but also a comforting dessert that captures the essence of fall. For more delicious dessert ideas, check out Hannah’s recipe collection on Pinterest for inspiration. Whether you’re serving it at a gathering or enjoying it with a cozy cup of coffee, this cake is sure to become a favorite!

Dairy Free Pumpkin Dump Cake: A Deliciously Easy Dessert

Dairy Free Pumpkin Dump Cake: A Deliciously Easy Dessert is a practical, flavor-forward dairy free pumpkin dump cake recipe with clear ingredients and step-by-step instructions. – Pan Size: 9×13-inch baking dish – Cooking Time: 50-60 minutes – Yield: 12 servings – Flavor Profile: Pumpkin pie custard base with a spiced, crispy cake topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• skillet
• mixing bowl
• whisk

Ingredients

  

• 1 (29-ounce) can pumpkin puree
• 3 eggs
• 1 (14-ounce) can sweetened condensed milk
• ¼ cup brown sugar
• 2 teaspoons pumpkin spice
• 1 package gluten-free white cake mix
• ½ cup butter, melted
• Chopped pecans for garnish optional

Instructions

 

• Preheat oven to 350°F and grease a 9×13-inch baking dish.
• In a large bowl, combine pumpkin puree, eggs, sweetened condensed milk, brown sugar, and pumpkin spice. Whisk until smooth and spread evenly into the baking dish.
• In a separate bowl, mix the cake mix and melted butter until the texture resembles coarse sand.
• Sprinkle the buttered cake mix over the pumpkin filling, pressing lightly to ensure the filling is fully covered.
• Bake for 50 to 60 minutes until the top is golden brown.
• Transfer to a wire rack and cool completely before slicing. Garnish with pecans if desired.

Notes

– Use gluten-free cake mix to ensure the dessert is gluten-free.
– Yellow cake mix is an acceptable substitute for white cake mix.
– Mixing butter directly into the cake mix prevents uneven cooking that can occur when butter is poured separately.
– Optional toppings include ice cream, whipped cream, caramel sauce, or additional pumpkin spice.

Keyword dairy free pumpkin dump cake, dairy free pumpkin dump cake recipe, easy dinner bowls