For the past few months, I’ve been feeling pretty YOLO about things.
“Yes, we can go to the park at 7pm at night when you both need baths.”
“New shoes when I don’t really go anywhere? Sure, why not.”
“Yup, I’m going to go ahead and have a Bloody Mary at the pool with some chips and guac.”
“Jump off a cliff into freezing cold water? I’m going for it.”
“Dinner’s in an hour, but the kids want a cookie? Let them live their dreams.”
This is why we decorated our house for Halloween when it was over 100 degrees outside. Just don’t care about seasonal appropriateness right now. I busted out the pumpkin puree months ago. Any shriveled crumb of potential joy and I’m taking it.
This pumpkin pecan dump cake is DEFINITELY bringing us joy.
I used to not really be a crumble or pie person. I would always go for cake or cookies until I became pregnant with P. (I still dream about Leoda’s pie from our family babymoon trip!!) Now pie and I are best friends. And if it’s in a skillet with a sweet crumbly topping, I’m in. I crafted this after the Pilot’s beloved dump cake. It takes minimal work but tastes amazing (and makes the house smell ridiculous).
This pumpkin dump cake is delicious with some coconut whip on top and maaayyyybbeee a glass of mulled wine on the side if you really want to do it right.
It’s also quite dreamy swirled into a bowl of morning oats, let me tell ya.
Here’s the recipe if you’d like to give it a try! It’s gluten-free, dairy-free, and a perfect fall dessert.
Pumpkin dump cake (gluten-free and dairy-free)
A delicious sweet treat that’s gluten-free, dairy-free, and perfect for fall! This pumpkin dump cake takes minimal prep work and tastes amazing. It’s a great family-friendly dessert recipe.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12–15 servings 1x
- 1 can pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup almond milk or non-dairy milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 box pumpkin cake mix (I used Simple Mills)
- 1 stick of vegan butter, melted (or 8 tablespoons melted coconut oil)
- 1 cup of pecans, chopped
Spray a 9×13 baking dish with nonstick spray and preheat the oven to 350 degrees.
In a large bowl, combine the pumpkin puree, almond milk, coconut sugar, eggs, vanilla, and pumpkin pie spice. Stir well to combine.
Pour the mixture into the prepared baking dish. Sprinkle the cake mix on top. Pour the melted butter on top. It will splash around but try to cover as much as possible. Sprinkle the pecans on top.
Bake for 45 minutes until bubbling.
Allow to set at room temperature for about 15 minutes. Serve warm with coconut whip or your favorite non-dairy ice cream.
Store covered in the fridge! Feel free to ditch the nuts or use yellow cake baking mix if that’s all you have. Just add extra pumpkin pie spice!
Keywords: pumpkin dump cake, gluten-free pumpkin dump cake, healthy dessert recipes
So, tell me, friends: are you team pumpkin or team apple? What’s your all-time favorite fall treat or beverage?
More of my favorite pumpkin recipes:
Flourless pumpkin chocolate chip bars (these are probably my favorite fall treat! I make them constantly from October until Christmas)
Paleo pumpkin pie brownies
Pumpkin chocolate chip muffins
Pumpkin pie protein bowl
Pumpkin banana blender pancakes
Pumpkin acai bowl with cranberry crunch