Pumpkin Dump Cake with Pecans (Vegan)
Servings: 12
Calories: 471kcal
This Pumpkin Dump Cake is so easy to make! Mix in a few seasonings, spread your pumpkin in a pan, top with a Duncan Hines Cake Mix, some vegan butter, and pecans. Bake it up and you've got dessert!
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Equipment
- oven
- 9x13 cake pan
Ingredients
Pumpkin Mixture
- 15 ounces canned pumpkin (not pumpkin pie mix or filling)
- 3/4 cup lite coconut milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Topping
- 1 box yellow cake mix See notes for suggestion if vegan
- 1 cup vegan butter melted
- 2 cups pecans
Instructions
- Preheat oven to 350°
- Prepare a 9x13 cake pan with cooking spray.
Pumpkin Mixture
- Mix together the pumpkin puree, coconut milk, sugar, vanilla extract, cinnamon, and pumpkin pie spice.
- Pour into the prepared cake pan and smooth the top evenly.
Topping
- Chop pecans if not already chopped.
- Melt the vegan butter in the micorwave or on the stovetop on low.
- Sprinkle the cake mix evenly on top of the pumpkin mixture.
- Sprinkle the pecans on top of the dry cake.
- Drizzle the melted vegan butter evenly over the cake mix and pecans.
Bake and Serve
- Put in the preheated oven and bake for about an hour. The top will be golden brown when finished.
- Take out of the oven and allow to cool for at least 15 minutes.
- Serving suggestion: The cake square will be very soft and not really maintain its shape well unless cooled completely in the refrigerator. I prefer to scoop mine out and serve in a bowl with vanilla vegan ice cream.
Nutrition
Calories: 471kcal | Carbohydrates: 58g | Protein: 4g | Fat: 26g | Saturated Fat: 6g | Sodium: 448mg | Potassium: 166mg | Fiber: 3g | Sugar: 37g | Vitamin A: 6244IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg