Dairy-Free & Egg-Free Pumpkin Dump Cake
So rich and so easy. Company will love it!
Don’t let the name scare you.
Seriously, dump cakes are legit and so easy to make.
In fact, my kids can now make them on their own!
So rich and delicious that my tween, after eating a piece, requested this be his next birthday cake.
That good, people. That good.
To make this, literally put some spices into pumpkin puree 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 baking.
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, cooked cinnamon apples? Who wants to try it first?
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.
Be sure to call the company for manufacturing processes if you need to.
If you can’t do Duncan Hines, just mix together our homemade vanilla cake ingredients.
VANILLA CAKE MIX HOMEMADE
3 cups flour
2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
If you need a gluten-free option,
perhaps Cherrybrook’s Gluten-Free Vanilla Cake Mix would work.
If anyone tries this gluten-free, let us know!
The dump cake recipe is below.
And we have a quick video for you here in this post, too.
PUMPKIN DUMP CAKE
PUMPKIN DUMP CAKE INGREDIENTS
1 can of pumpkin (15 oz)
2 tsp. pumpkin pie spice
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 butter
HOW TO MAKE PUMPKIN DUMP CAKE
Mix the spices and the pumpkin together in a small bowl:
1 can of pumpkin (15 oz)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Spread the pumpkin on the bottom of a greased 9×13″ pan.
Then spread one box of dry cake mix over the pumpkin.
Sprinkle 1/2 cup brown sugar over the top of the cake mix.
Then pour 1/2 cup melted dairy-free butter over the top of the brown sugar.
Bake in oven at 350 until golden brown.
Mine took about 25 minutes.
Hope you enjoy this dairy-free and egg-free pumpkin dump cake!
For 6 health benefits of pumpkin, see this post from Web MD.
Original Post 11-10