Clean Eating Pumpkin Pie Dump Cake Recipe (Vegan & Gluten-Free)
Sweet Temptations
Clean Eating Pumpkin Pie Dump Cake Recipe (Vegan & Gluten-Free)
American
Ready for a fall dessert that’s as easy as it is delicious? Say hello to your new favorite: Clean Eating Pumpkin Pie Dump Cake! This cozy, healthy pumpkin dessert brings together all the classic flavors of pumpkin pie in a simple, no-fuss dump cake that’s vegan, gluten-free, and sugar-free. Imagine a creamy, spiced pumpkin base layered with a golden, nutty crumble—crunchy on top, soft underneath, and bursting with cinnamon, nutmeg, and a touch of coconut from rich coconut milk. Whether you’re looking for a vegan pumpkin dump cake recipe, a gluten-free pumpkin dessert for Thanksgiving, or just easy vegan pumpkin recipes for fall, this treat checks every box. The best part? No complicated steps—just mix, layer, and bake! Perfect for busy weeknights, holiday gatherings, or whenever you’re craving a guilt-free, clean eating dessert that everyone will love.
Ingredients
- 1 cup Pure pumpkin puree
- ½ cup Coconut milk (full-fat for creaminess, or light if you prefer less fat)
- ½ cup Xylitol (ensure it’s a brand that’s safe for baking)
- ¼ cup Unsweetened applesauce (replaces eggs)
- 1 tsp Vanilla extract
- 1 tbsp Pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 15 ¼ oz Whole wheat or gluten-free cake mix (1 box)
- ½ cup Melted coconut oil (or another vegetable oil)
- ½ cup Chopped nuts (like walnuts or pecans) for added nutrition and crunch
Instructions
- 1Preheat the oven to 350°F.
- 2In a large mixing bowl, whisk together the pumpkin puree, coconut milk, applesauce, vanilla extract, and pumpkin pie spice until well combined. Stir in the xylitol.
- 3Pour the pumpkin mixture into a greased 9x13 inch baking dish.
- 4Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
- 5Drizzle the melted coconut oil over the top of the cake mix. Sprinkle nuts over the top.
- 6Bake for about 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7Allow to cool slightly before serving. Enjoy it plain, or with vegan ice cream, whipped topping or yogurt!
Notes
- Check Early: Since the bake time is 45–55 minutes, start checking your cake at the 45-minute mark. The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let It Cool: For the best texture and easier serving, let the cake cool for at least 10–15 minutes after baking. This helps it set and makes those slices hold together beautifully.
- Customize the Nuts: Pecans and walnuts work great, but feel free to swap in your favorite nuts or leave them out for a nut-free version.
- Dairy-Free Topping: This cake is delicious on its own, but try it with a scoop of vegan ice cream, coconut whipped cream, or a dollop of dairy-free yogurt for extra indulgence.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat individual servings in the microwave for a warm, cozy treat.
- Make It Your Own: Add a handful of dairy-free chocolate chips or dried cranberries to the topping for a fun twist!
- Cake Mix Options: Use your favorite whole wheat or gluten-free cake mix—just double-check the ingredient list to keep the recipe fully gluten-free and vegan.
Nutrition Facts
Serving size: 1/8 of recipe
Allergen Information
Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.
Recipe Scaler: Nutrition and allergen information is based on the original recipe and does not update when ingredient quantities are changed using the servings multiplier. Actual values depend on ingredient brands and preparation methods.
