Vegan Pumpkin Dump Cake

If you’re all about easy, cozy desserts, this vegan pumpkin dump cake is going to be your new go-to fall favorite. This cake comes out soft, fluffy, and full of warm, pumpkin pie vibes. The mix of brown sugar, coconut milk, and pumpkin spice gives it that rich, comforting flavor that screams autumn. It’s perfect for potlucks, family dinners, or anytime you just want something sweet and simple.

If you’re a passionate pumpkin-lover, make sure to make this creamy pumpkin milkshake, cozy pumpkin latte, and try out some of our favorite vegan pumpkin recipes!

Why You Must Make This Spice Cake

Here’s why this pumpkin dump cake a winning recipe:

• It’s Ridiculously Easy. No fancy mixer, no layers, no stress—just dump, mix, and bake.
• Pumpkin Spice Heaven. Every bite tastes like fall in dessert form—warm, cozy, and full of pumpkin pie spice goodness.
• Moist, Fluffy, and Dreamy. Thanks to the pumpkin puree, coconut milk, and a touch of oil, this cake turns out incredibly soft and moist.
• Totally Customizable. Add chopped pecans for crunch, a swirl of vegan caramel for decadence, or even chocolate chips if you’re feeling wild.
• Smells Like a Fall Candle (But Way Better). When this cake bakes, your kitchen fills with the scent of cinnamon, nutmeg, and everything cozy.

Pumpkin Dump Cake Ingredients and Substitutions

Learn which ingredients and swaps make this pumpkin spice cake so moist, flavorful, and cozy:

• Pumpkin Puree – Gives the cake its cozy flavor, beautiful color, and moist texture. It also replaces eggs by helping bind everything together. If you’re out, try canned sweet potato puree or butternut squash puree instead.
• Sugar (Brown and Cane) – Adds sweetness and helps the cake get that golden top. Brown sugar brings a warm, caramel-like flavor, while cane sugar keeps it light and balanced. You can swap either for coconut sugar or use all brown sugar for a deeper, richer taste.
• Canola Oil – Keeps the cake moist and tender, even after baking. It also helps the top stay soft instead of dry or crumbly. You can use melted coconut oil, avocado oil, or even vegetable oil instead.
• Soy Milk – Adds moisture and helps blend the ingredients into a smooth batter. It also adds a little richness and protein. You can swap it with oat, almond milk, cashew milk, or any other plant milk you have on hand.
• Full-Fat Coconut Milk – Makes the cake extra creamy and soft with a touch of richness. If you don’t have any, use a mix of plant milk and a bit of melted vegan butter or oil to keep that creamy texture.
• All-Purpose Flour – Holds the cake together and gives it structure. It helps the batter rise and stay fluffy instead of dense. For a gluten-free version, use a 1:1 gluten-free baking blend that already includes xanthan gum.
• Pumpkin Pie Spices – Gives the cake its signature fall flavor. If you don’t have any, mix your own with cinnamon, nutmeg, ginger, cloves, and allspice. Adjust the amount to make it as mild or bold as you like.

How to Make this Pumpkin Dump Cake Recipe

Making this vegan pumpkin spice dump cake is super simple and totally stress-free!

Step 1: Heat Things Up – Preheat your oven to 350°F and grab a 9″ x 9″ nonstick cake pan.

Step 2: Mix the Wet Ingredients – Add the pumpkin puree, brown sugar, cane sugar, canola oil, soy milk, coconut milk, and vanilla extract to the pan. Whisk everything together until smooth.

Then, Step 3: Add the Dry Ingredients – Sprinkle the flour, pumpkin pie spice, nutmeg, clove, baking powder, baking soda, and salt evenly over the wet mixture. Gently whisk just until everything comes together—don’t overmix!

Step 4: Bake and Enjoy – Pop it in the oven for 45–55 minutes, or until a skewer comes out clean. Let it cool a bit before digging in!

Pro Tips and Serving Suggestions

A layer of luscious dairy-free cream cheese frosting is our favorite topping for this vegan pumpkin pie cake, but you can also add a large square of vegan dark chocolate! Here are more of our favorite ways to serve it up:

• Top It with Whipped Cream – Add a big dollop of vegan whipped cream right before serving.
• Go for a Scoop of Ice Cream – Warm cake plus cold vegan vanilla ice cream? Yes, please!
• Sprinkle on Some Crunch – Add chopped candied pecans, sweetened walnuts, or toasted pumpkin seeds on top.
• Drizzle with Caramel Sauce – A swirl of vegan caramel sauce takes things up a notch.
• Serve It Breakfast-Style – Who says you can’t have cake for breakfast? Warm up a slice and enjoy it with a spiced pumpkin latte or tea for a cozy morning treat.
• Add a Dusting of Cinnamon Sugar – Just before serving, sprinkle a mix of cinnamon and sugar over the top.

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