Vegan Pumpkin Dump Cake

A slice of vegan pumpkin dump cake topped with vegan whipped cream and a drizzle of vegan caramel.

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This pumpkin cake is everything you want in a fall dessert — dense, moist, and packed with warm spices, and so easy to make, all in one baking dish! It bakes up thick—perfect for slicing into hearty squares to enjoy plain, with a drizzle of caramel, or topped with cream cheese frosting.

Prep Time30

Cook Time45

Total Time1 15

Course: Baked Good, Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: - 12

Calories: 444kcal

Author: Michelle Cehn

Ingredients

1½ cups pumpkin puree
1¼ cups brown sugar sifted to remove clumps
½ cup cane sugar
⅔ cup canola oil
¼ cup soy milk (or other non-dairy milk)
⅓ cup coconut milk full-fat from can
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
¼ teaspoon nutmeg powder
¼ teaspoon clove powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 batch Vegan Cream Cheese Frosting or frosting of your choice

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a 9 by 9 nonstick cake pan, add the pumpkin puree, brown sugar, cane sugar, canola oil, soymilk, coconut milk, and vanilla extract, and whisk until combined.
Sprinkle the flour, pumpkin pie spice, nutmeg, clove, baking powder, baking soda, and salt over the wet ingredient mixture, but do not mix them together yet.
Gently whisk the wet and dry ingredients together just until combined, being careful not to overmix as that will create tough dough.
Bake for 45-55 minutes or until an inserted skewer comes out clean.

Notes

Storing Instructions: Place leftover pumpkin dump cake in an airtight container or cover the pan tightly with foil or wrap. It’ll keep well at room temperature for up to 3 days or in the fridge for up to a week. If you like it warm, just heat a slice in the microwave for 15–20 seconds before serving—it’ll taste freshly baked again!
Freezing Tips: You can also freeze leftovers for up to 2 months; thaw it overnight in the fridge and enjoy it warm or chilled!
Topping Suggestions: Vegan frosting, candied nuts, cinnamon & sugar, warm vegan ice cream, dairy-free whipped cream, and/or vegan caramel sauce.

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