For the previous couple of months, I’ve been feeling pretty YOLO about points.
“Positive, we’ll go to the park at 7pm at night time time everytime you every need baths.”
“New sneakers after I don’t truly go wherever? Sure, why not.”
“Yup, I’m going to go ahead and have a Bloody Mary on the pool with some chips and guac.”
“Leap off a cliff into freezing chilly water? I’m going for it.”
“Dinner’s in an hour, nevertheless the youngsters want a cookie? Permit them to dwell their targets.”
Due to this we adorned our residence for Halloween when it was over 100 ranges exterior. Merely don’t care about seasonal appropriateness correct now. I busted out the pumpkin puree months up to now. Any shriveled crumb of potential pleasure and I’m taking it.
This pumpkin pecan dump cake is DEFINITELY bringing us pleasure.
I used to not going be a crumble or pie particular person. I might on a regular basis go for cake or cookies until I turned pregnant with P. (I nonetheless dream about Leoda’s pie from our family babymoon journey!!) Now pie and I are most interesting mates. And if it’s in a skillet with a sweet crumbly topping, I’m in. I crafted this after the Pilot’s beloved dump cake. It takes minimal work nevertheless tastes great (and makes the house odor ridiculous).
This pumpkin dump cake is delicious with some coconut whip on prime and maaayyyybbeee a glass of mulled wine on the side if you truly want to do it correct.
It’s moreover pretty dreamy swirled proper right into a bowl of morning oats, let me inform ya.
Proper right here’s the recipe if you’d like to supply it a attempt! It’s gluten-free, dairy-free, and a super fall dessert.
Pumpkin dump cake (gluten-free and dairy-free)
A delicious sweet cope with that’s gluten-free, dairy-free, and glorious for fall! This pumpkin dump cake takes minimal prep work and tastes great. It’s a super family-friendly dessert recipe.
- Prep Time: 5 minutes
- Cook dinner dinner Time: 45 minutes
- Entire Time: 1 hour
- Yield: 12–15 servings 1x
- 1 can pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup almond milk or non-dairy milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 discipline pumpkin cake mix (I used Straightforward Mills)
- 1 stick of vegan butter, melted (or 8 tablespoons melted coconut oil)
- 1 cup of pecans, chopped
Spray a 9×13 baking dish with nonstick spray and preheat the oven to 350 ranges.
In a giant bowl, combine the pumpkin puree, almond milk, coconut sugar, eggs, vanilla, and pumpkin pie spice. Stir correctly to combine.
Pour the mixture into the prepared baking dish. Sprinkle the cake mix on prime. Pour the melted butter on prime. It could possibly splash spherical nevertheless try and cowl as so much as attainable. Sprinkle the pecans on prime.
Bake for 45 minutes until effervescent.
Allow to set at room temperature for about quarter-hour. Serve warmth with coconut whip or your favorite non-dairy ice cream.
Notes
Retailer lined throughout the fridge! Be glad to ditch the nuts or use yellow cake baking mix if that’s all you’ve got. Merely add further pumpkin pie spice!
So, inform me, mates: are you workforce pumpkin or workforce apple? What’s your all-time favorite fall cope with or beverage?
Further of my favorite pumpkin recipes:
Flourless pumpkin chocolate chip bars (these are almost definitely my favorite fall cope with! I make them repeatedly from October until Christmas)
Paleo pumpkin pie brownies
Pumpkin chocolate chip muffins
Pumpkin amazeballs
Pumpkin pie protein bowl
Pumpkin banana blender pancakes
Pumpkin acai bowl with cranberry crunch