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

Incredible Pumpkin Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sharon Matten
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Gluten Free
Diet: Kosher

Description

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. This recipe has been updated to accommodate gluten free and dairy free eaters.

Ingredients

Scale

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk (I used plant based coconut evaporated milk)
3 large eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (15.25 ounce) package spice cake mix or 1 gluten free yellow cake mix + 1 tablespoon pumpkin spice
1/2 cup coarsely chopped pecans
1/2 cup melted (plant based) butter

Cook Mode Prevent your screen from going dark

Instructions

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan.
I f using a gluten free yellow cake mix, in a large bowl whisk together the cake mix and the pumpkin spice. Sprinkle dry cake mix evenly over pumpkin filling.
Sprinkle pecans over cake mix.
Drizzle melted butter over the top.
Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.
Serve and enjoy!

Equipment

GreenPan Premiere Ovenware Ceramic Nonstick 13″ x 9″ Rectangular Baker

Description

Ingredients

Instructions

Equipment

Notes

Nutrition

Ingredients

Share List