Easy Pumpkin Dump Cake (GF/DF Make-Ahead)
A simple gluten-free, dairy-free pumpkin dump cake with a creamy spiced base and a golden crunchy topping. Easy for potlucks, holidays, or busy days.
Ingredients
- 1 15 oz can pumpkin purée
- ¾ cup full-fat coconut milk
- ½ cup maple syrup
- 2 eggs or flax eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 box gluten-free vanilla cake mix I used King Arthur
- ½ cup melted dairy-free butter or coconut oil
- salt pinch
Instructions
- Preheat oven to 350°F and grease a 9x13” baking dish.
- In a large bowl, whisk pumpkin, coconut milk, maple syrup, eggs, spice, vanilla, and salt until smooth.
- Pour into the prepared pan and sprinkle cake mix evenly over the top — do not stir!
- Drizzle melted butter evenly over the cake mix layer.
- Bake for 45–50 minutes until the top is golden and the edges are bubbly.
- Let cool at least 15 minutes before serving. Perfect warm with coconut whip.
Notes
Rachel’s Tip: Mix the wet layer the night before and assemble when ready. Emma calls this “pumpkin cobbler.”