Pumpkin Dump Cake With Easy Allergy Substitutions Included!

My life is currently in a kerfunkle and pumpkin dump cake is coming to the rescue!

I’ve been trying to teach the teenagers I hear swear down the hall at my school (why do junior high kids think the “f” word is like a rite of passage?) to stop by setting an example and using alternative swear words. One day is food themed alternative swear words and the next day may be game themed swear words. I’m hoping by setting a good example that they will use better words but I’m raising two teenagers myself and that doesn’t always turn out so good when they are trying to be anything BUT their parents. But I’ll keep trying.

This pumpkin dump cake is absolutely delicious and tastes amazing. It’s simplicity in it’s finest. I love it. The ingredients are very easy to play with and substitute if you have allergies. (Just to help you out, I listed them below. You’re welcome).

Pumpkin Dump Cake

  • 1 (15 oz) can of pumpkin (not pumpkin pie)
  • 1 (10 oz) can evaporated milk or plain non dairy creamer
  • 1 cup brown sugar or coconut sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix (can substitute organic, gluten free, etc)
  • 1 cup (2 sticks) butter, melted (we used non dairy Earth Balance)
  • 1 cup coarsely crushed graham crackers or pecans
  • 1/2 cup toffee bits (optional)
  • Caramel sauce or vanilla ice cream for topping (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 inch pan and set aside.

In a large bowl, stir together the can of pumpkin, milk, sugar, eggs, and pumpkin pie spice together. Pour into the prepared pan.

Sprinkle the yellow cake mix over the top of the pumpkin mixture evenly. Top with the graham crackers, pecans and toffee bits. Pour the melted butter evenly over the top of the cake/cracker mixture.

Bake at 350 degrees for 45-55 minutes, or until the cake mix is a golden brown and the edges are set.

Remove from oven, serve warm or allow to cool and serve at room temperature. Top with whipped cream, vanilla ice cream and caramel sauce if desired.

Store in an airtight container for several days in the refrigerator. Do not freeze.

Makes 12 servings.

Recipe adapted from Cookies & Cups

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