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A pumpkin crisp bar has whipped cream on top. There is another bar in the background with pecans.
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Vegan Pumpkin Dump Cake

Indulge yourself with this vegan pumpkin dump cake you'll be rewarded with a tender, pumpkin-filled center, with a delicious crust and crumbly topping.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 15
Calories 252kcal

Ingredients

Pumpkin Pie Filling

  • 15 oz can pumpkin puree
  • 15 oz can full-fat coconut milk
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 4 tablespoons cornstarch

Crumble Topping

  • 1 package yellow or spice cake mix (see notes)
  • ½ cup vegan butter melted
  • ½ cup chopped pecan

Instructions

For the Pumpkin Pie Filling:

  • Preheat your oven to 350°F/175°C. Prepare a 9x13 baking pan by giving it a light coating of vegetable spray.
  • Combine the pumpkin puree, coconut milk, sugars, cornstarch, and spices in a food processor. Pulse until smooth.
    Looking down on pureed pumpkin filling in a food processor.
  • Pour the pumpkin mixture into the prepared baking dish.

For the Crumble Topping

  • Open the box of cake mix and distribute it equally across the top of the pumpkin mixture. (See notes for an alternative to using cake mix)
  • Drizzle the top of the cake mix with melted vegan butter.
    Melted butter is being poured over cake mix in a baking pan.
  • Top with chopped pecans.
    A hand distributes chopped pecans on top of cake batter in a pan.
  • Bake for 40 minutes until the center is set and the topping is golden brown.
  • Remove the pan from the oven and set it aside to cool for 10 to 20 minutes. Serve while still warm with a dollop of your favorite non-dairy ice cream or vegan whipped cream.

Notes

Use either a yellow or spice cake mix. Check the label to ensure it's dairy and egg-free.

Crisp Topping Alternative

If you prefer not to use a cake mix, here is a crisp topping alternative:
  • 1 cup instant oats
  • 1 cup flour (all-purpose, whole wheat pastry, or gluten-free)
  • 1/2 teaspoon each baking powder + baking soda
  • 1/2 cup vegan butter, cold, cubed
Stir together the dry ingredients, then use your fingers or a fork to press the cubed butter into the dry mixture. Pour this on top of the pumpkin mixture and bake as directed above.

Nutrition

Calories: 252kcal | Carbohydrates: 34g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Sodium: 58mg | Potassium: 158mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4700IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg