Easy Pumpkin Dump Cake Recipe to Try Today

If you’re craving a dessert that brings cozy pumpkin flavors with effortless prep, the Pumpkin Dump Cake is your new best friend in the kitchen. This dessert is exactly what it sounds like: a wonderfully moist cake made by simply dumping wholesome ingredients together, resulting in a sweet and spiced delight perfect for any occasion. Combining natural plant-based options and pantry staples, this Pumpkin Dump Cake is sure to become a go-to recipe for both busy weeknights and festive gatherings.

Why You’ll Love This Recipe

• Super Simple Prep: Just dump the ingredients in a pan and bake no mixing bowls or complicated steps needed.
• Wholesome Ingredients: Uses natural pumpkin puree and plant-based dairy for a nourishing dessert.
• Deliciously Moist Texture: Soft and tender with a hint of spice, making every bite comforting and rich.
• Versatile for Any Occasion: Perfect for cozy nights, potlucks, or celebrations with minimal effort.
• Customizable Flavors: Easily tweak spices and toppings to match your personal preference or seasonal vibe.

Ingredients You’ll Need

This Pumpkin Dump Cake recipe takes advantage of simple yet essential ingredients, each bringing its own magic to create a beautifully flavored dessert with the right texture and vibrant color. Everything you add complements the warm pumpkin base perfectly.

• Natural Pumpkin Puree: The star of the cake, providing moisture, flavor, and vibrant orange hue.
• Spices Mix (natural): A blend of cinnamon, nutmeg, and cloves adds warmth and depth to the flavor profile.
• Granulated Sugar: Sweetens the cake evenly and ensures a nice caramelization on top.
• All-Purpose Flour: Gives structure and creates a tender crumb.
• Baking Powder: Helps the cake rise slowly and stay airy.
• Plant-Based Butter (natural): Adds richness and a moist crumb texture when melted over the top.
• Brown Sugar: Brings a rich molasses undertone and helps create a crispy topping.
• Vegetarian Worcestershire Sauce (natural): Enhances the dessert with a subtle umami kick, balancing sweetness.
• Apple Cider Vinegar: Reacts with baking powder for a fluffy texture and adds tang.
• Vanilla Extract (natural): Rounds out the flavors with a smooth aromatic note.
• Chopped Nuts (optional): Add crunch and texture contrast on top for an extra special touch.

Variations for Pumpkin Dump Cake

One of the best parts about this Pumpkin Dump Cake is how easy it is to customize. Whether you want to suit specific dietary needs or just switch up flavors to keep things exciting, try these variations to make this recipe truly your own.

• Nut-Free Option: Skip the nuts and substitute with toasted seeds like pumpkin or sunflower for added crunch.
• Spiced Up: Add a pinch of ground ginger or cardamom for a more exotic fall twist.
• Fruit Boost: Stir in dried cranberries or raisins for bursts of sweet texture in every bite.
• Rich Chocolate: Sprinkle some dairy-free chocolate chips on top before baking to satisfy chocoholics.
• Maple Sweetened: Replace sugar with pure maple syrup (natural) for a deeper natural sweetness.

How to Make Pumpkin Dump Cake

Step 1: Prepare Your Baking Dish

Start by lightly greasing a 9×13-inch baking dish with plant-based butter to prevent sticking and ensure an even cook.

Step 2: Mix the Wet Ingredients

In a medium bowl, combine the natural pumpkin puree, apple cider vinegar, vanilla extract (natural), and vegetarian Worcestershire sauce (natural). Stir together to blend the flavors perfectly.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking powder, granulated sugar, brown sugar, and the mixed spices (cinnamon, nutmeg, cloves) (natural). This dry blend will give your cake structure and flavorful lift.

Step 4: Assemble the Cake

Pour the wet mixture into the greased baking dish first. Then sprinkle the dry ingredients evenly over the pumpkin layer without stirring this layering technique is what creates the unique texture of a dump cake.

Step 5: Add the Toppings

Sprinkle chopped nuts if using, and drizzle melted plant-based butter (natural) over the top to enhance browning and create a crispy, buttery crust.

Step 6: Bake Until Golden and Set

Bake the cake in a preheated oven at 350°F (175°C) for about 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Pro Tips for Making Pumpkin Dump Cake

• Room Temperature Ingredients: Bring your pumpkin puree and plant-based butter to room temperature for even mixing and better texture.
• Don’t Overmix: Avoid stirring the layers once combined in the dish to keep the cake’s signature moist and crumbly layers.
• Check Baking Time: Oven temperatures can vary; check your cake a few minutes early to prevent over-browning.
• Opt for Fresh Spices: Using fresh ground spices intensifies the flavor and aroma of your Pumpkin Dump Cake.
• Use Natural Sweeteners: Balancing granulated sugar with brown sugar gives a complex sweetness and moist cake texture.

How to Serve Pumpkin Dump Cake

Garnishes

Top your Pumpkin Dump Cake with a dollop of plant-based whipped cream or a sprinkle of cinnamon for a visually appealing and palate-pleasing finish.

Side Dishes

Serve alongside hot brewed chai tea or a warm cup of spiced grape juice to complement the rich pumpkin and spice flavors beautifully.

Creative Ways to Present

Try layering warm slices in a trifle dish with layers of plant-based yogurt and crushed spiced nuts for a stunning layered dessert presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Dump Cake covered tightly in the refrigerator for up to 4 days to maintain freshness and moisture.

Freezing

This cake freezes wonderfully! Wrap securely in aluminum foil or an airtight container and freeze for up to 3 months; thaw overnight in the fridge before serving.

Reheating

Warm individual slices in the microwave for 20-30 seconds or reheat the entire dish covered with foil in a 325°F (160°C) oven until warmed through for that fresh-baked taste.

FAQs

Can I use canned pumpkin puree for the Pumpkin Dump Cake?

Absolutely! Canned natural pumpkin puree works wonderfully and makes this dessert even quicker and easier to prepare.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to keep the texture light and moist while making it gluten-free-friendly.

Can I make this Pumpkin Dump Cake using a slow cooker?

Definitely, just layer the ingredients in a slow cooker and cook on low for about 2 to 3 hours until set and cooked through.

What plant-based butter do you recommend?

Choose a high-quality plant-based butter (natural) that melts well and has a mild flavor to ensure the best taste and texture.

Can I add other vegetables or fruits to this recipe?

Yes, mixing in shredded zucchini or diced apples adds moisture and a subtle flavor twist that works beautifully with pumpkin and spices.

Final Thoughts

There is just something so comforting and joyful about a Pumpkin Dump Cake that you can throw together in a flash and share with loved ones. With its warm spices, simple ingredients, and deliciously tender crumb, this recipe is a heartfelt celebration of autumn flavors or any day you crave a sweet treat. Give it a try today and see just how effortless and satisfying making a homemade dessert can be!

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