If you ask me, dump cakes are one of the best dessert shortcuts ever invented.
This cozy pumpkin version puts a plant-based spin on the classic, combining the warm spices of fall with a foolproof baking method. The mix of canned pumpkin and cake mix creates layers of soft, sweet goodness without any fuss.
It’s topped with coconut oil instead of butter, which adds just the right richness while keeping things dairy-free. A sprinkle of pecans gives it that perfect bit of crunch on top.
It’s a laid-back dessert that feels special enough for holidays but simple enough for any autumn afternoon.
Why You’ll Love This Pumpkin Dump Cake
- Effortless preparation – True to its name, you just dump the ingredients in layers – no mixing, no fuss, and minimal dishes to clean up afterwards.
- Plant-based friendly – This dairy-free and egg-free version means everyone can enjoy this cozy fall dessert, whether they’re vegan or not.
- Perfect for beginners – If you can open cans and measure ingredients, you can make this cake – it’s that simple!
- Make-ahead friendly – You can prepare this cake earlier in the day and serve it warm or at room temperature, making it perfect for holiday gatherings or potlucks.
What Kind of Pumpkin Should I Use?
For this dump cake recipe, you’ll want to stick with pure canned pumpkin puree, not pumpkin pie filling – they’re two very different products that can’t be used interchangeably. The pure pumpkin puree comes in 15-ounce cans and contains just one ingredient: pumpkin. While you could technically make your own pumpkin puree from scratch using sugar pumpkins or pie pumpkins, the canned version actually gives more consistent results since it’s controlled for moisture content. If you’re shopping for canned pumpkin, you might notice different brands like Libby’s, Trader Joe’s, or store brands – any of these will work great as long as the ingredient list shows just pumpkin.
Options for Substitutions
This cozy vegan dessert can be customized with several easy swaps:
- Canned pumpkin: If you’re out of canned pumpkin, you can use the same amount of mashed sweet potato or butternut squash puree. Just make sure to drain excess liquid if using homemade puree.
- Light coconut milk: Any plant-based milk works here – try oat milk, almond milk, or soy milk. Full-fat coconut milk works too, but might make the cake a bit richer.
- Pumpkin spice blend: No pumpkin spice? Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
- Vegan butter: Melted coconut oil works as a 1:1 replacement. You could also use applesauce, but the topping won’t get as crispy.
- Pecans: Feel free to use walnuts, almonds, or a mix of your favorite nuts. For nut-free version, try pepitas or sunflower seeds, or skip them altogether.
- Yellow cake mix: Any vegan vanilla cake mix works. Or make your own by mixing 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Watch Out for These Mistakes While Baking
The biggest mistake when making vegan pumpkin dump cake is using pumpkin pie filling instead of pure pumpkin puree – the pie filling already contains sweeteners and spices that will throw off the balance of flavors in your cake. Another common error is not spreading the dry cake mix evenly, which can result in powdery patches in your finished cake – take an extra minute to ensure the mix creates an even layer over your pumpkin base. To prevent a greasy cake, make sure to drizzle the melted vegan butter slowly and evenly across the entire surface, as clumped butter can create oily spots that affect both texture and taste. For the best texture, avoid the temptation to mix the layers together – the magic of a dump cake comes from distinct layers that create different textures in each bite.
What to Serve With Pumpkin Dump Cake?
This cozy pumpkin dessert is perfect for fall gatherings and pairs wonderfully with a few simple additions to make it extra special. A scoop of dairy-free vanilla ice cream on top is my go-to choice – it melts slightly into the warm cake creating an amazing texture contrast. You can also serve it with a dollop of coconut whipped cream and a sprinkle of extra cinnamon, or add a drizzle of maple syrup for extra sweetness. For a morning treat, try serving it with a hot cup of coffee or chai tea, which complement the pumpkin spice flavors perfectly.
Storage Instructions
Keep Fresh: This pumpkin dump cake stays good in the fridge for up to 5 days when kept in an airtight container. The pecan topping might soften a bit over time, but the flavors actually get better as they meld together! I like to portion it out into individual servings to grab and go throughout the week.
Freeze: Want to save some for later? Cut the cake into portions, wrap them individually in plastic wrap, and place in a freezer bag. It’ll keep nicely for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: When you’re craving a slice, pop it in the microwave for about 20-30 seconds if it’s from the fridge, or let frozen pieces thaw overnight in the refrigerator. For the best texture, warm it slightly before serving – it makes the cake extra cozy and brings back that fresh-baked feeling.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 40-50 g
- Fat: 250-300 g
- Carbohydrates: 380-420 g
Ingredients
- 15 ounces canned pumpkin (ensure it’s pure, not pie mix)
- 3/4 cup light coconut milk
- 1 cup granulated sugar
- 1 teaspoon vanilla essence
- 1 teaspoon pumpkin spice blend
- 1/2 teaspoon ground cinnamon
- 1 package yellow cake mix (check notes for vegan replacement)
- 1 cup melted vegan butter
- 2 cups chopped pecans
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F.
While the oven is preheating, prepare a 9×13-inch cake pan by coating it with cooking spray to prevent sticking.
Step 2: Mix the Pumpkin Base
In a large mixing bowl, combine the pumpkin puree, coconut milk, sugar, vanilla extract, cinnamon, and pumpkin pie spice.
Mix these ingredients together until you have a smooth, even mixture.
Pour this pumpkin mixture into the prepared cake pan and spread it out evenly to ensure a level surface.
Step 3: Prepare Toppings
If your pecans are not already chopped, chop them into smaller pieces.
Then, melt the vegan butter either in the microwave or on the stovetop over low heat.
Ensure the butter is fully melted but not browned.
Step 4: Assemble the Cake
Evenly sprinkle the dry cake mix over the top of the pumpkin mixture in the pan.
Follow it by sprinkling the chopped pecans on top of the dry cake mix.
Drizzle the melted vegan butter evenly over the entire top, ensuring that the cake mix and pecans are well coated.
Step 5: Bake the Cake
Place the cake in the preheated oven and bake for about an hour.
The cake is ready when the top is golden brown and set.
Once baked, remove from the oven and let it cool for at least 15 minutes.
Step 6: Serve and Enjoy
For serving, note that while the cake will be soft and might not hold its shape well unless fully cooled in the refrigerator, it is delicious scooped warm into a bowl.
Enjoy with a scoop of vanilla vegan ice cream for a delightful dessert experience.