Description
This Pumpkin Dump Cake is a hearty and comforting plant-based dessert bursting with warm autumn flavors. Easy to prepare with minimal prep and natural ingredients, it features creamy pumpkin puree mixed with warm spices, a golden crumbly topping made from flour, plant-based butter, and optional nuts, baking into a cozy, tender cake perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup natural brown sugar
- 1/2 cup plant-based butter, cut into small chunks
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1 tsp ground cinnamon (natural)
- 1/2 tsp ground nutmeg (natural)
- 1 tbsp vegetarian Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp natural gelling agent
Optional Additions
- 1/2 cup chopped pecans or walnuts
- 1/4 tsp ground cloves or allspice (natural) for extra warmth
- 1/4 cup dried cranberries or chopped dates
- Toasted coconut flakes as a nut-free substitute
- Sweetener alternatives: coconut sugar (natural) or maple syrup (natural)
Instructions
- Prepare Your Pan: Grease an 8×8-inch baking dish thoroughly with plant-based butter to prevent sticking and help the topping become golden and crispy.
- Combine the Pumpkin Mixture: In a large bowl, mix the pumpkin puree, natural brown sugar, ground cinnamon, ground nutmeg, vegetarian Worcestershire sauce, and apple cider vinegar until smooth and evenly spiced.
- Layer the Dry Ingredients: Evenly sprinkle all-purpose flour (or gluten-free blend), baking powder, and natural gelling agent over the pumpkin mixture within the baking dish to create a balanced texture.
- Add the Butter and Nuts: Scatter the small chunks of plant-based butter evenly on top of the layered ingredients. If using, sprinkle the chopped pecans or walnuts for added crunch.
- Bake and Enjoy: Place the dish in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, or until the topping is set and golden brown. Let the cake cool slightly before serving to allow flavors to meld and the texture to firm up.
Notes
- Use room temperature ingredients for even mixing and baking.
- Do not overmix; gently layering the ingredients keeps the cake tender and crumbly.
- Check the cake around 40 minutes to avoid overbaking and drying out.
- Experiment with toppings like coconut flakes or oat clusters for unique textures.
- Allow the cake to rest for 15 to 20 minutes before serving to enhance flavor and sliceability.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin dump cake, plant-based pumpkin dessert, easy autumn dessert, gluten-free pumpkin cake, cozy fall dessert
