Best Gluten-Free Dairy-Free Pumpkin Dump Cake

If you ask me, pumpkin dump cakes are one of fall’s best desserts.

This gluten-free and dairy-free version brings all the cozy autumn flavors you love, without any of the ingredients that might not agree with you. Sweet pumpkin and warm spices blend perfectly with a crispy, buttery-style topping that’s made from simple pantry ingredients.

It’s the kind of dessert that makes your kitchen smell amazing while it bakes, and you’d never guess it’s free from gluten and dairy. The best part? Just dump, stir, and bake – no fancy techniques needed.

It’s a fuss-free fall treat that’ll make everyone at your table happy, whether they have dietary restrictions or not.

What Kind of Pumpkin Should I Use?

When it comes to pumpkin puree for baking, you’ve got two main options – canned or homemade. While making your own pumpkin puree from scratch might sound impressive, canned pumpkin (not pumpkin pie filling) is actually the more reliable choice for this recipe. The reason is that canned pumpkin has a consistent moisture content and texture, which helps ensure your dump cake turns out just right every time. If you’re buying canned, look for pure pumpkin puree without any added ingredients or spices – brands like Libby’s or organic store brands work great. Just make sure to avoid accidentally grabbing pumpkin pie filling, which already contains sweeteners and spices that would throw off the recipe’s balance.

Options for Substitutions

This allergy-friendly cake is pretty adaptable! Here are some helpful swaps you can try:

• Pumpkin puree: While canned pumpkin works best here, you can use homemade pumpkin puree – just make sure to drain it really well to avoid excess moisture. Sweet potato puree is another good option that’ll give you similar results.
• Coconut sugar: Brown sugar works perfectly as a 1:1 swap. You could also try maple sugar or date sugar if you have those on hand.
• Almond milk: Any non-dairy milk will work great – try oat milk, coconut milk, or soy milk. Just make sure it’s unsweetened to keep the sugar levels balanced.
• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).
• Vegan butter: Melted coconut oil is a direct swap. If you’re not dairy-free, regular melted butter works too.
• Pecans: Feel free to swap with walnuts, or skip the nuts entirely if you have allergies. You could also try pumpkin seeds for a nut-free crunch.

Watch Out for These Mistakes While Baking

The biggest challenge when making gluten-free and dairy-free dump cakes is getting the right moisture balance – too much liquid can make your cake soggy, while too little can leave it dry and crumbly. When spreading the dry cake mix, make sure to distribute it evenly across the pumpkin layer, as clumps of dry mix will create powdery patches in your finished cake. Another common mistake is rushing the melting process for your vegan butter or coconut oil – if it’s too hot when poured over the cake mix, it can create uneven patches, so let it cool slightly before drizzling. For the best texture, avoid the temptation to mix the layers together – the beauty of a dump cake comes from distinct layers that create different textures in each bite. Finally, check your cake about 10 minutes before the recommended baking time, as gluten-free baked goods can go from perfectly done to overdone quite quickly.

What to Serve With Pumpkin Dump Cake?

This cozy pumpkin dessert is perfect for fall gatherings and pairs wonderfully with several dairy-free toppings! A scoop of vanilla coconut milk ice cream or whipped coconut cream makes the cake even more special. For a morning treat, serve it with a hot cup of coffee or chai tea – the warm spices in both really complement the pumpkin flavors. If you’re feeling extra festive, try drizzling some dairy-free caramel sauce over the top and adding an extra sprinkle of chopped pecans for crunch.

Storage Instructions

Keep Fresh: This gluten-free pumpkin dump cake stays good in the fridge for up to 5 days when kept in an airtight container. I like to place a paper towel on top of the container to absorb any extra moisture that might make the topping less crispy.

Freeze: Want to save some for later? Cut the cooled cake into portions and place them in a freezer-safe container with parchment paper between layers. It’ll keep well for up to 3 months in the freezer. Just remember that the pecan topping might lose some of its crunch after freezing.

Enjoy Later: When you’re ready to dig in, let frozen pieces thaw overnight in the fridge. For the best texture, warm individual servings in the microwave for 20-30 seconds. You can even add a fresh sprinkle of chopped pecans on top if you want to bring back some of that crunch!

Preparation Time	10-15 minutes
Cooking Time	45 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 16-20 g
• Fat: 80-90 g
• Carbohydrates: 140-160 g

Ingredients

• 1 can of pumpkin puree
• 1/2 cup coconut sugar (or same amount of brown sugar)
• 1 cup almond milk or other non-dairy milk
• 2 eggs
• 1 teaspoon pumpkin spice blend
• 1 teaspoon vanilla essence
• 1 box of pumpkin cake mix (such as simple mills)
• 1 stick melted vegan butter (or 8 tablespoons melted coconut oil)
• 1 cup chopped pecans

Step 1: Prepare the Baking Dish and Oven

Start by spraying a 9×13 baking dish with nonstick spray.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s hot enough when you’re ready to bake.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the pumpkin puree, almond milk, coconut sugar, eggs, vanilla, and pumpkin pie spice.

Stir the mixture well until everything is thoroughly combined and smooth, ensuring no lumps remain.

Step 3: Assemble the Dessert

Pour the pumpkin mixture evenly into the prepared baking dish.

Next, sprinkle the cake mix over the top of the mixture, trying to cover it as evenly as you can.

Pour the melted butter over the cake mix.

It will splash around, but aim to cover as much of the surface as possible.

Finally, sprinkle the pecans over the top.

Step 4: Bake the Dessert

Place the baking dish into the preheated oven and bake for 45 minutes.

You’ll know it’s done when the dessert is bubbling and the top is golden brown.

Step 5: Cool and Serve

Once baked, remove the dish from the oven and let it set at room temperature for about 15 minutes.

This will allow the dessert to firm up slightly.

Serve warm, pairing it with coconut whip or your favorite non-dairy ice cream for an extra treat.