This gluten free, vegan friendly pumpkin pie dump cake is easy to make and will delight your holiday guests! Make this clean eating pumpkin pie dump cake for the holiday season or as a delicious fall treat.
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As written, this recipe is vegan, dairy free, gluten free, and uses xylitol instead of refined sugar. You can make swaps for multiple ingredients, if desired, to change up the pumpkin pie cake.
Not gluten free? Use your favorite cake mix.
Not vegan or dairy free? You can swap coconut oil for butter.
Don’t like xylitol? No problem. Use cane sugar or your preferred baking friendly sugar substitute, instead.
This easy dump cake will fill your home with the scents of fall while it bakes. Be sure to grab these free printable cozy fall coloring pages to enjoy while you wait for your sweet treat!
Ingredients for gluten free, vegan pumpkin pie cake
- 1 cup pure pumpkin puree. I recommend homemade pumpkin puree!
- ½ cup coconut milk (Full-fat for creaminess! Sub dairy milk if you'd prefer.)
- ½ cup xylitol (make sure it’s a brand that’s safe for baking)
- 100% Pure - USDA Certified Organic Xylitol - Natural Organic Alternative Sweetener, Non-GMO & Gluten Free; Derived from birch
- 40% Fewer Calories Than Sugar! Low Glycemic Index - Keto Friendly
- Add to beverages, baking, chocolate & candy recipes and much more!
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 box gluten-free cake mix
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- ½ cup melted coconut oil (or butter if not dairy free or vegan)
- ½ cup chopped nuts (like walnuts or pecans) for added nutrition and crunch
How to make gluten free vegan pumpkin pie cake
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
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.
Pour the pumpkin mixture into a greased 9x13 inch baking dish. Jiggle the pan or use the back of a spoon to flatten the pumpkin mixture, if needed.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
Drizzle the melted coconut oil over the top of the cake mix. You can swap butter for coconut oil if you're not dairy free or vegan.
Sprinkle nuts over the top.
Bake for about 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow your pumpkin pie cake to cool slightly before serving. Enjoy it plain, or with ice cream, whipped topping or yogurt!
Don't get pumpkin on your phone - grab the printable recipe using the recipe card below!
Gluten Free Vegan Pumpkin Pie Cake
Make the recipe as written for a gluten free, dairy free, vegan-friendly dessert with no refined sugar, or make swaps to suit your taste.
Ingredients
- 1 cup pure pumpkin puree. I recommend homemade pumpkin puree!
- ½ cup coconut milk (Full-fat for creaminess! Sub dairy milk if you'd prefer.)
- ½ cup xylitol (ensure it’s a brand that’s safe for baking)
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 box 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
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
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.
Pour the pumpkin mixture into a greased 9x13 inch baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
Drizzle the melted coconut oil over the top of the cake mix. Sprinkle nuts over the top. You can swap butter for coconut oil if you'd like.
Bake for about 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow your pumpkin pie cake to cool slightly before serving. Enjoy it plain, or with ice cream, whipped topping or yogurt!
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