Dump Cake. Don’t let the name scare you, ok? Because seriously, dump cakes are so easy to make. And they are so rich and delicious that my tween, after eating a piece, has requested this to be his next birthday cake. No joke! That good, people. That good.
To make this cake, you literally put some spices into the pumpkin and then layer a few ingredients into the pan, one on top of the other. The kids can even do it.
The layers may seem thin, especially the pumpkin layer. And the cake won’t rise while cooking. But this is all normal. It’s a flat and rich cake that goes well with coffee. And since there is pumpkin involved, I say serve leftovers for breakfast.
I’m told by Facebook readers that you could do this with other cans of fruit in place of the pumpkin. Now doesn’t that sound fun?! I wonder about using fruit not in a can. What about sliced cinnamon apples? Who wants to try it first?
As for the pumpkin dump cake, you can actually see me assemble it live on Facebook. That was a hoot.
The trick to making this dairy and egg free is to use Duncan Hines Yellow Cake Mix. But please check labels for yourself because ingredients can change. And not all Duncan Hines products are dairy and egg free. Be careful.
Thankfully, Duncan Hines tells me that they will note on their packaging if their products are made in plants with any of the top 8 allergens. Good to know!
Here’s the recipe.
DAIRY-FREE & EGG-FREE PUMPKIN DUMP CAKE
1 Can of Pumpkin (15 oz)
1/2 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
1 Box of Duncan Hines Yellow Cake Mix (check label to make sure it’s dairy-free)
1/2 Cup Brown Sugar
1/2 Cup Dairy-Free Margarine (Earth Balance)
Mix the spices and the pumpkin together in a small bowl. Spread the pumpkin on the bottom of a greased 9×11″ pan. Then spread the dry cake mix over the pumpkin. Sprinkle brown sugar over the top of the cake mix. And then pour melted margarine over the top of the brown sugar. Bake in oven at 350 until bubbly and golden brown. Mine took about 25 minutes.