Pumpkin Dump Cake Dairy-Free & Egg-Free (VIDEO)

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 our new and improved allergy-friendly recipe below. Happy Fall!

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.

To make this, I usually put together my dry cake mix instead of using boxed. 

Then I season my pumpkin puree with spices, sugar, and salt.

Then I layer the pumpkin mixture, the dry cake mix, brown sugar, and top with butter.

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.

Or serve with a glass of dairy-free milk for the kiddos.

And since there is pumpkin involved, I say serve it for breakfast.

I’m told by Facebook readers that you could do this with other cans of fruit in place of the pumpkin.

I can’t wait to try!

But for now, see the pumpkin dump cake recipe below. Enjoy! 

USING BOX CAKE MIX

In our pumpkin dump cake recipe below, we use our own cake mix recipe.

But if you have a white or vanilla boxed cake mix that you can use safely with your food allergies, that can be even quicker.

We’ve used this box cake mix before.

Use enough cake mix for a 9×9″ cake in our dump cake recipe.

That may be only half of the box of cake mix.

When I use a box cake mix for this dump cake, I use about 1.5 cups of powdered cake mix. 

MAKING IT GLUTEN-FREE

The even better news is that this can be made gluten-free with your favorite gluten-free and allergy-friendly vanilla cake mix.

Perhaps this gluten-free vanilla cake mix (affiliate) would work for you.

Just make sure you only use as much cake mix as you would for a 9×9″ cake.

That may not be the whole box.

The rest of our dump cake recipe is canned pumpkin, spices, brown sugar, and dairy-free butter.

As long as you use all your safe gluten-free versions of these ingredients,

we know people who make this dump cake gluten-free. YAY!

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:

pumpkin pancakes

pumpkin bread

pumpkin chocolate chip muffins

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

PUMPKIN PUREE MIXTURE

1 cup pumpkin puree (not a full can)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 cup sugar
1/8 teaspoon salt

Combine the above 5 ingredients in a small bowl. 

HOMEMADE WHITE CAKE MIX

1.5 cups flour
1 cup sugar (or 1/2 cup)
1 teaspoons baking soda
1/4 teaspoon salt

Whisk the above 4 ingredients together in a small bowl. 

LAST INGREDIENTS

1/4 cup brown sugar
1/2 cup melted dairy-free butter

HOW TO MAKE PUMPKIN DUMP CAKE

Spread the pumpkin mixture evenly as possible on the bottom of a greased 9×9″ pan.

Layer the homemade dry cake mix evenly over the pumpkin, don’t mix them together. 

Sprinkle 1/4 cup brown sugar over the top of the cake mix as evenly as possible.  

Lastly, pour 1/2 cup 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.

Top with dairy-free whipped cream or dairy-free ice cream or enjoy plain.

I like to 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!

This was originally posted in November 2010.