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: 9x13-inch baking dish
- Cooking Time: 50-60 minutes
- Yield: 12 servings
- Flavor Profile: Pumpkin pie custard base with a spiced, crispy cake topping.
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 9x13-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.
- 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.