Clean Eating Pumpkin Pie Dump Cake (Vegan, Gluten-Free)
The easiest fall dessert you'll ever make. A creamy, spiced pumpkin pie base with a buttery, golden crumble topping. No fuss, no mixer, no guilt. This recipe uses our game-changing "crumble method" for a perfect topping every single time.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Medium mixing bowl (for the crumble topping)
- Whisk
Ingredients
For the Pumpkin Pie Base:
- 1 15 oz can 100% pure pumpkin purée (not pumpkin pie filling)
- ½ cup canned full-fat coconut milk this is essential for a creamy texture
- ½ cup xylitol or an equal amount of erythritol/monk fruit blend see notes on sweeteners
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice or your own blend
- ¼ teaspoon sea salt enhances the flavor
For the Crumble Topping:
- 1 box approx. 12-15 oz gluten-free vanilla or yellow cake mix (see notes on cake mix selection)
- ½ cup melted coconut oil refined for neutral flavor, or virgin for a subtle coconut taste
- ½ cup chopped pecans or walnuts toasted for best flavor (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with coconut oil.
- Mix the Pumpkin Base: In a large mixing bowl, whisk together the pumpkin purée, full-fat coconut milk, xylitol (or other sweetener), unsweetened applesauce, vanilla extract, pumpkin pie spice, and sea salt until smooth and fully combined.
- Pour the Base: Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Make the Crumble Topping (The Secret Step!): In a separate medium bowl, add the dry cake mix and the chopped nuts (if using). Pour the melted coconut oil over the top.
- Combine the Crumble: Use a fork or your fingers to toss and cut the oil into the dry mix until it's fully incorporated and forms a moist, sandy, crumble-like texture. Ensure there are no dry, powdery spots left.
- Assemble the Cake: Evenly sprinkle the crumble mixture over the pumpkin base in the baking dish. Do not stir or press it down.
- Bake: Bake for 45-55 minutes, or until the topping is golden brown and the pumpkin filling is set and bubbly around the edges.
- Cool and Set: Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving. This step is crucial, as the cake will continue to set as it cools.
Notes
On the Cake Mix:
- Simple Mills Mix: The Simple Mills Almond Flour Vanilla Cake Mix is a fantastic choice for a tender, moist, cookie-like topping. Please note: This mix uses coconut sugar, so while it's refined-sugar-free, the final cake will not be 100% sugar-free.
- For a Truly Sugar-Free Cake: Choose a gluten-free yellow or vanilla cake mix that contains no sugar (like those from Swerve or another keto-friendly brand).
- CRITICAL PET SAFETY WARNING: Xylitol is extremely toxic to dogs. If you have pets, we strongly recommend using a different sweetener.
- Great Alternatives: An equal amount of a monk fruit/erythritol blend works perfectly as a 1:1 substitute. You can also use coconut sugar if you are not strictly sugar-free.
- Deeper Flavor: Add 1 teaspoon of orange zest or 1 tablespoon of bourbon to the pumpkin mixture for a sophisticated twist.
- DIY Spice Blend: For a richer spice flavor, make your own pumpkin pie spice: 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, and ½ tsp ground allspice or cloves.
- Add-Ins: Feel free to sprinkle a handful of dairy-free chocolate chips or pepitas over the crumble topping before baking.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave for 30-45 seconds, or reheat the entire dish in a 350°F oven for 10-15 minutes until warmed through.
- This cake is best served warm. Pair it with a scoop of vegan vanilla ice cream, a dollop of chilled coconut cream, or a spoonful of unsweetened vegan yogurt.
Tried this recipe?Let us know how it was!