Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Dump Cake

Pumpkin Dump Cake

  • Author: Brian
  • Total Time: 55-60 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free, Vegan

Description

Pumpkin Dump Cake is an effortless, moist, and spiced dessert featuring natural pumpkin puree and plant-based ingredients. This easy-to-make cake requires no mixing bowls or complicated steps, making it perfect for busy nights or festive gatherings. With warm spices and a crispy buttery plant-based topping, it delivers comforting flavors with minimal prep.

Ingredients

Scale

Wet Ingredients

  • 1 can (15 oz) natural pumpkin puree
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Dry Ingredients

  • 1 cup all-purpose gluten-free flour blend
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon ground cloves (natural)

Toppings

  • 1/2 cup chopped nuts (optional)
  • 1/3 cup plant-based butter (natural), melted

Instructions

  1. Prepare Your Baking Dish: Lightly grease a 9×13-inch baking dish with plant-based butter (natural) to prevent sticking and ensure even cooking.
  2. Mix the Wet Ingredients: In a medium bowl, combine natural pumpkin puree, apple cider vinegar, vanilla extract (natural), and vegetarian Worcestershire sauce (natural). Stir well to blend flavors.
  3. Combine Dry Ingredients: In a separate bowl, whisk together gluten-free all-purpose flour blend, baking powder, granulated sugar, brown sugar, ground cinnamon, nutmeg, and cloves (natural spices) to create a fragrant and flavorful mixture.
  4. Assemble the Cake: Pour the wet mixture evenly into the greased baking dish. Without stirring, sprinkle the dry ingredients evenly over the top, creating the signature layered texture of a dump cake.
  5. Add the Toppings: If using, sprinkle chopped nuts over the dry layer. Drizzle the melted plant-based butter (natural) evenly on top to promote browning and form a crispy crust.
  6. Bake Until Golden and Set: Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

  • Bring the pumpkin puree and plant-based butter to room temperature before starting for better texture.
  • Do not stir the layers after assembling to maintain the moist and crumbly texture.
  • Check the cake a few minutes before the minimum bake time as ovens vary.
  • Use fresh ground spices to intensify flavor and aroma.
  • Balance white and brown sugar for complex sweetness and moistness.
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 250
  • Sugar: twenty grams
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: pumpkin dessert, dump cake, plant-based cake, gluten-free pumpkin cake, easy pumpkin dessert, autumn dessert, vegan pumpkin cake

Find it online: https://puretastekitchen.com/pumpkin-dump-cake/