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Incredible Pumpkin Dump Cake is gluten & dairy free, rich and creamy with a crunchy topping. It’s pumpkin spice and everything nice in a single, easy to make cake!

Incredible Pumpkin Dump Cake

Name: Incredible Pumpkin Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Gluten Free
Ingredients: 1 (29 ounce) can pumpkin puree; 1 (12 fluid ounce) can evaporated milk (I used plant based coconut evaporated milk); 3 large eggs; ½ cup packed brown sugar; ½ cup white sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 (15.25 ounce) package spice cake mix or 1 gluten free yellow cake mix + 1 tablespoon pumpkin spice; ½ cup coarsely chopped pecans; ½ cup melted (plant based) butter

Get ready for layers of moist, spiced pumpkin custard and a golden, buttery-crunch topping—all made without gluten or dairy, and with minimal effort! Once again, I found an amazing recipe for you via Allrecipes.com by Carolyn Busch. It’s a Pumpkin Dump Cake, but… the recipe was glutenous and definitely not dairy free.

Allrecipes Pumpkin Dump Cake. Looks delicious, right?

You may wonder: “Why is dairy free important to you Sharon?”

And I would answer: “Because the only time I make dessert for my family is on Shabbat or Holidays (even Thanksgiving), and on those we usually have meat meals. Given that I follow the Kosher laws strictly, milk and meat do not go together. Therefore… making Pumpkin Dump Cake diary free is very important to me.”

My Incredible Pumpkin Dump Cake Gluten & Dairy Free. I think it turned out pretty durn good if I say so myself!

Making the Incredible Pumpkin Dump Cake

In order to prepare this recipe I had to make a few modifications. Some were simple… some, not so much… Here they are.

Finding a Gluten Free Spice Cake Mix for the Incredible Pumpkin Dump Cake…

I actually asked if I could make my own Gluten Free Spice Cake mix, as finding one in the store or on Amazon was extremely challenging. While I didn’t get a 100% affirmation, the answer was that it was worth a try.

As a result, I took a box of my handy dandy Aldi gluten free yellow cake mix and whisked in a tablespoon of The Spice House Pumpkin Spice. OMG… it smelled amazing, and in the end it worked out really well.

Making the Pumpkin Dump Cake Dairy Free

There were two dairy ingredients in the original recipe: evaporated milk and butter. The butter was simple, I swapped a stick of plant based butter for the dairy one.

The evaporated milk was a little bit more of a challenge. I needed to find a plant based version that was kosher certified. It was not as simple as I hoped.

After some in depth investigation I found a variety of coconut evaporated milk at Walmart. I was pretty happy about it and stocked up!

Iberia Evaporated Coconut Milk – Dairy free!

The rest was pretty easy.

Here’s the recipe for Incredible Pumpkin Dump Cake

Our family LOVED the Incredible Pumpkin Dump cake to the point that when there were shockingly leftovers after Shabbat, we all shnukered pieces during the week! I also strongly need to recommend the pan I made it in, The GreenPan Premiere Ovenware Ceramic Nonstick 13″ x 9″ Rectangular Baker. I didn’t have to grease it at all and the cake came out perfectly without any trouble.

Enjoy!

The Incredible Pumpkin Dump Cake before baking.