Pumpkin Dump Cake Dairy-Free Egg-Free
Fall calls for all the pumpkin recipes and one of our favorites is pumpkin dump cake.
This one takes no milk and no egg. Plus, it's nut-free.
See the easy recipe below!
While fall definitely calls for all things pumpkin,
I remember being so sad many years ago when I saw that pumpkin dump cake called for several eggs and evaporated milk.
Milk and eggs were a no-no in this family. Darn food allergies.
Then one day I pulled up my bootstraps and decided to make this baby dairy and egg free. Nut-free, too.
Turns out, we landed on a pretty darn good dump cake if we do say so ourselves.
In fact, kiddo told me he wanted it for his next birthday cake one time.
That good, people. That good.
See the recipe below.
DUMP CAKE REVIEW
"Made the pumpkin dump cake today and although it looks questionable, it is VERY GOOD! Kiddo approves!" Casey on Instagram
JUST ONE CUP OF PUMPKIN PUREE
Note, this recipe calls for just one cup of canned pumpkin.
Sometimes I get ahead of myself with this recipe and add a whole can of pumpkin.
Oooopsie! The cake still turns out, but one cup will do you fine.
Use the rest of your can of pumpkin for:
Also note, it's plain pumpkin puree we use in this recipe, not pumpkin pie filling.
We add the spices ourselves in the recipe.
However, if you'd rather use a can of pumpkin pie filling with the spices already added, that's fine, too.
Just be sure to leave out the spices in the recipe.
See full recipe below.
PUMPKIN DUMP CAKE DAIRY & EGG FREE
NOTE: The layers may seem thin, especially the pumpkin layer. And the cake won't rise while baking. This is all normal. It still tastes great!
This recipe makes a 9x9" cake.
INGREDIENTS
1 cup pumpkin puree (not a full can)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 tablespoons sugar
1 and ½ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons brown sugar
6 tablespoons of melted dairy-free butter
DIRECTIONS
Preheat oven to 350.
Combine the first 5 ingredients in a small bowl to make your spiced pumpkin mixture: 1 cup pumpkin puree (not a full can), 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 2 tablespoons sugar.
Combine the second set of ingredients in another bowl to make your cake mixture: 1 and ½ cups flour, 1 cup sugar, 1 teaspoon baking soda, ½ teaspoon salt.
Spread the pumpkin mixture as evenly as possible on the bottom of a greased 9x9" pan.
Layer the flour mixture evenly over the pumpkin mixture, don't mix them together.
Sprinkle 2 tablespoons brown sugar over the top of the cake mix.
Lastly, pour 6 tablespoons of melted dairy-free butter over the top of the brown sugar. Tilt the pan around until the whole cake is covered in melted butter.
Bake in oven at 350 until golden brown and bubbly, about 25-28 minutes.
Set on a rack and let cool. Enjoy warm or completely cooled.
Store leftovers in the refrigerator and reheat in the microwave.
Hope you enjoy this dairy and egg free pumpkin dump cake as much as we do!
Click here for more dairy-free pumpkin recipes our readers love!
You can also save this dump cake recipe on Pinterest for later.
This was originally posted in November 2010.
We have 16 food allergies one of them being dairy free and one main one is butter , WE can not use Crisco either unfortunately. we are pn,tn, egg,dairy and butter, cranberry, pumpkin, sunflower, olives, coconut and more. But i am thankful to be able to browse your recipes and see if i can alter into our own for thanksgiving thanks for sharing. currently i still can not find a cookie recipe that taste good using corolla oil, If anyone can enlighten me as to a recipe that would be great. My daughter wants to learn how to cook and we are teaching her thanksgiving recipes now.
Hi Adrianna, hope your Thanksgiving was wonderful. You may like our breakfast cookie recipe here! Hope many of our other recipes will work for you or be easy to tweak. Keep us posted!
I just made this. It definitely needs some tweaking. I cut the recipe in half because I only had one cup of pumpkin(half a can), made it gluten free with Pillsbury’s gluten free cake mix, and baked it in a round cake pan. It’s very thin and needs more pumpkin or other filling, including more liquid in it. I may try again making some changes.
Hi Sarah, it is definitely thin. Not a fluffy like a traditional cake. There's not much to a dump cake but it's super rich and a little goes a long ways. I hope that helps! The gluten-free mix sounds great.
I have all the ingredients and I am making this for dessert tonight. I do wish I could print your recipe. Not always convenient to look it up while cooking, I'd rather print it now while I don't have kids under my feet. Thanks for sharing... can't wait to taste it.
YAY! How was it? I'm sorry we haven't had time to insert recipe cards into the site yet. We do, however, send a printable recipe sheet to our members each week and this recipe is included! They can be used in the allergy binders we help families create in our free course. If you'd like more info, just head to our home page. Thanks for saying hi!
Can coconut oil be used in place of dairy free butter?
Hi Larissa, the buttery taste definitely makes this recipe tasty. I love using coconut oil for other things but I'm afraid you may be disappointing. Perhaps half dairy-free butter and half coconut oil?
Do you mean a 9x13 pan? It says 9x11 pan but that is an unusual size. Can you please clarify? Thanks so much!
Hi Kellie, you are right. 9x13. Sorry for the typo!
I’ve done this with apple pie filling and spice cake mix; cherry pie Filling and crushed pineapple w/yellow cake; cherry pie and diced pears (less tart) w/choco mix, peach pie/pears, etc. all were delish!
Yum, Kimber!!! 🙂
Is that a 15 oz can of pumpkin or a 29 oz can?
Hi Julie. It's 15 oz. I will clarify in the post. Thank you!
Try it with a spice cake mix!
What.size pumpkin? 29 oz
Ok thanks! Haha it's just very abstract! 🙂 My son has allergies as well and I just started my own blog. http://cookingjaxonstyle.blogspot.com/
It's still in the beginning stages but I included a link to your website. When I found out about my son's allergies, your site was so helpful. Thank you for sharing all your information and I hope your boys are doing well!
Oh goodness, good catch! I'm sure it was just one stick! 😉 And make sure you keep yours tipped sideways like mine, ok? Ha, ha, just kidding. I need to make this again just to get a better picture!
I just happen to have some canned pumpkin pie mix I need to use! How many sticks of butter do you use?
The Fleischmann's Unsalted Sticks of Margarine are dairy-free. The only allergy ingredient listed is soy. But check your stores to make sure it's the same. Most of the other Fleischmann products contain dairy. We use this margarine for everything! Good luck!
Are the unsalted butter sticks not made with dairy? I would love to make this for my son...but not sure about the butter being dairy free.
Yum!