Clean Eating Pumpkin Pie Dump Cake Recipe (Vegan & Gluten-Free)

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Clean Eating Pumpkin Pie Dump Cake – Topped with Vegan Ice Cream for the Ultimate Fall Treat (Vegan, Gluten-Free, Sugar-Free)

Yield 8

Author Sweet Temptations

Prep time

15 Min

Cook time

55 Min

Total time

1 H & 10 M

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.

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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 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1 box (15.25 oz) whole wheat or gluten-free cake mix
• ½ cup melted coconut oil (or another vegetable oil)
• ½ cup chopped nuts (like walnuts or pecans) for added nutrition and crunch

Instructions

1. Preheat the oven to 350°F (175°C).
2. In 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.
3. Pour the pumpkin mixture into a greased 9x13 inch baking dish.
4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
5. Drizzle the melted coconut oil over the top of the cake mix. Sprinkle nuts over the top.
6. Bake for about 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before serving. Enjoy it plain, or with vegan ice cream, whipped topping or yogurt!

Notes

Tips for the Perfect Clean Eating Pumpkin Pie Dump Cake

• 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

Calories

490

Fat

24 g

Sat. Fat

16 g

Carbs

74 g

Fiber

3 g

Net carbs

57 g

Sugar

29 g

Protein

5 g

Sodium

453 mg

Cholesterol

0 mg

https://www.sweettemptations.com/recipes/clean-eating-pumpkin-pie-dump-cake-vegan-gluten-free-sugar-free

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Step Into the Kitchen: Visual Guide to the Pumpkin Pie Dump Cake Recipe

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