The aroma of pumpkin spice always takes me back to crisp fall evenings, when comfort and simplicity filled the kitchen. This Vegan Pumpkin Dump Cake captures that same cozy magic — an easy dump cake recipe that’s warm, tender, and effortlessly delicious. Like every dish I share on Eminent Recipes, it’s quick, family-friendly, and made for real life. A one-pan dessert that feels homemade, balanced, and perfect for any holiday gathering.
Why You’ll Love This Recipe
This Vegan Pumpkin Dump Cake is the ultimate cozy dessert that brings warmth, flavor, and simplicity together in one pan. With the rich aroma of pumpkin spice and the ease of a classic dump cake recipe, it’s perfect for busy weeknights, festive gatherings, or quiet fall evenings at home. What makes this easy dump cake recipe special is its balance — soft pumpkin filling layered with a crumbly, golden topping that melts in your mouth.
You’ll love how effortlessly this vegan dump cake comes together — no complicated steps, no mixers, and minimal cleanup. Whether baked in the oven or slow cooker, it transforms simple ingredients into a luscious, crowd-pleasing dessert. It’s a one-pan dessert made for sharing and a reliable go-to for the holiday season. The Vegan Pumpkin Dump Cake embodies everything great about homemade baking: quick, comforting, and irresistibly delicious. Once you taste it, this easy dump cake will become your favorite holiday dump cake recipe for years to come.
Ingredients for This Recipe
Every bite of this Vegan Pumpkin Dump Cake starts with simple, wholesome ingredients that come together for a rich, comforting dessert. The pumpkin purée adds natural sweetness and a creamy texture, while the full-fat coconut milk gives the cake its luscious, velvety body. Brown sugar deepens the flavor with caramel-like warmth, perfectly complementing the pumpkin pie spice that brings cozy holiday aromas to life. Vanilla extract enhances the overall sweetness, making the dessert feel indulgent and homey.
The vegan cake mix keeps this easy dump cake recipe quick and foolproof, while melted vegan butter adds richness and helps form that irresistible golden topping. A handful of chopped pecans or walnuts gives every bite a satisfying crunch, adding a nutty contrast to the soft pumpkin base. This blend of ingredients transforms a simple recipe into a show-stopping vegan pumpkin dump cake — an effortless one-pan dessert perfect for holidays, family dinners, or any time you crave sweet comfort.
🛒 Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin purée | 1 can (15 oz) | Adds creaminess and flavor |
| Full-fat coconut milk | 1 can (13.5 oz) | Can substitute almond or oat milk |
| Brown sugar | ½ cup | Use coconut sugar for less processed sweetness |
| Pumpkin pie spice | 2 tsp | Adds warm fall flavor |
| Vanilla extract | 1 tsp | Enhances aroma and sweetness |
| Vegan yellow or spice cake mix | 1 box | Ensure dairy- and egg-free |
| Melted vegan butter | ½ cup | Or use refined coconut oil |
| Chopped pecans or walnuts (optional) | ½ cup | Adds crunch and flavor |
How to Make This Recipe
Creating this Vegan Pumpkin Dump Cake is as effortless as it is delicious. With just one pan, a few pantry staples, and minimal prep, you’ll have the perfect easy dump cake recipe ready for the oven in minutes. The creamy pumpkin purée blends beautifully with coconut milk to form a silky base, while brown sugar and pumpkin pie spice infuse every bite with classic fall flavor. A splash of vanilla ties it all together, giving your vegan dump cake a cozy, bakery-style aroma.
Once the base is poured into your dish, the vegan cake mix is sprinkled evenly on top — no stirring needed! Melted vegan butter adds golden richness as it bakes, creating that signature crumbly texture every good dump cake recipe is known for. Add a sprinkle of pecans or walnuts for crunch, and you’ve got the perfect holiday dump cake that’s warm, festive, and completely plant-based.
Step-by-Step Instructions:
| Step | Action | Description |
|---|---|---|
| 1 | Preheat oven | Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. |
| 2 | Mix wet ingredients | In a bowl, whisk pumpkin purée, coconut milk, brown sugar, pumpkin pie spice, and vanilla until smooth. |
| 3 | Pour base | Spread the pumpkin mixture evenly into the prepared dish. |
| 4 | Add cake mix | Sprinkle the vegan cake mix evenly over the pumpkin base — do not stir. |
| 5 | Add butter | Drizzle melted vegan butter (or coconut oil) evenly across the top. |
| 6 | Add toppings | Sprinkle chopped pecans or walnuts for a crunchy finish. |
| 7 | Bake | Bake for 45–50 minutes, until the top is golden and bubbly. |
| 8 | Cool & serve | Let cool for 10–15 minutes before serving. Enjoy your Vegan Pumpkin Dump Cake warm with vegan whipped cream or ice cream! |
Expert Cooking Tips
Perfecting your Vegan Pumpkin Dump Cake is all about small details that make a big difference. This easy dump cake recipe is forgiving, but with a few expert touches, you can elevate it into a bakery-worthy holiday dessert. The key is balance — a moist pumpkin layer, a golden crumble topping, and the right amount of spice and sweetness. Using full-fat coconut milk creates a creamy, custard-like base, while vegan butter ensures the topping crisps beautifully. Don’t overmix; the magic of a dump cake recipe is in its simplicity.
Timing matters, too. Bake just until the top turns golden and the edges bubble — that’s when your vegan dump cake has reached perfection. To customize, try adding a pinch of sea salt, a handful of chocolate chips, or swapping nuts for crushed ginger snaps. This Vegan Pumpkin Dump Cake isn’t just easy; it’s a versatile, one-pan dessert that adapts to any season or occasion.
💡 Expert Tips:
| Tip | Description |
|---|---|
| Use quality pumpkin purée | Fresh or canned both work, but choose unsweetened for the best texture. |
| Melt vegan butter evenly | Drizzle it slowly for a consistent, golden topping. |
| Add extra spice | Boost flavor with more cinnamon, nutmeg, or ginger for a cozy twist. |
| Watch the bake time | Every oven differs — check at 40 minutes to prevent overbaking. |
| Try the slow cooker | Make a slow cooker vegan dump cake for a hands-off holiday dessert. |
| Let it rest | Cooling helps the layers set and flavors deepen. |
| Serve with toppings | Coconut whipped cream, vegan ice cream, or maple drizzle take it to the next level. |
FAQs
1. Can I make this Vegan Pumpkin Dump Cake ahead of time?
Yes! You can prepare this vegan dump cake a day in advance. Once baked, let it cool completely, cover it, and refrigerate. When ready to serve, reheat in the oven for 10–15 minutes at 325°F for that warm, freshly baked flavor.
2. Can I make this easy dump cake recipe in a slow cooker?
Absolutely! For a slow cooker vegan dump cake, layer the ingredients just like the oven version and cook on high for 2–2½ hours. It’s a perfect option for holidays or when you need an effortless dessert that keeps warm for serving.
3. What toppings go best with Vegan Pumpkin Dump Cake?
Try coconut whipped cream, vegan vanilla ice cream, or a drizzle of maple syrup for extra sweetness. For crunch, sprinkle chopped pecans or granola. These toppings enhance the cozy, spiced flavor of this easy holiday dump cake.
4. How do I store leftover Vegan Pumpkin Dump Cake?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for 20–30 seconds. This one-pan dessert tastes just as delicious the next day — maybe even better!
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This Vegan Pumpkin Dump Cake is more than just an easy dump cake recipe — it’s the perfect combination of warmth, flavor, and simplicity. With cozy pumpkin spice, a soft creamy base, and a golden crumble topping, it captures everything we love about fall baking. Whether you’re preparing a quick one-pan dessert for a family dinner or a festive holiday dump cake for guests, this recipe delivers every time.
Made with wholesome, plant-based ingredients, it’s proof that indulgent desserts don’t need dairy or eggs to be delicious. The simplicity of this vegan dump cake makes it ideal for both new and seasoned bakers who crave comfort without the hassle. Serve it warm with coconut whipped cream or vegan ice cream for the ultimate treat. This Vegan Pumpkin Dump Cake will quickly become your go-to dessert for cozy nights, winter celebrations, and every sweet moment in between.
Print
Vegan Pumpkin Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This plant-based version of the fall classic layers creamy pumpkin filling with a buttery (but dairy-free) cake topping. It’s simple, cozy, and perfect for holiday gatherings — all without eggs, milk, or butter. You won’t believe it’s vegan!
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (13.5 oz) full-fat coconut milk (or any plant milk, like almond or oat)
½ cup brown sugar (or coconut sugar for less processed option)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 box vegan yellow or spice cake mix (ensure dairy- and egg-free)
½ cup melted vegan butter (or refined coconut oil)
Optional: ½ cup chopped pecans or walnuts for topping
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of vegan butter or oil.
Pumpkin Base: In a bowl, whisk together pumpkin purée, coconut milk, sugar, pumpkin pie spice, and vanilla until smooth. Pour into the prepared dish.
Add Cake Mix: Sprinkle the dry vegan cake mix evenly over the pumpkin mixture. Do not stir.
Add Butter & Toppings: Drizzle melted vegan butter evenly over the top. Sprinkle with nuts if desired.
Bake: Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is set.
Cool & Serve: Cool slightly before serving. Serve warm or chilled with vegan whipped cream or a drizzle of maple syrup.
Notes
- Make it gluten-free: Use a gluten-free vegan cake mix.
- Oil-free option: Replace melted butter with ½ cup applesauce for a lighter, oil-free version.
- Flavor twist: Add 1 tablespoon espresso powder for a pumpkin spice latte version.
- Storage: Refrigerate leftovers for up to 4 days; best served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall