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Clean Eating Pumpkin Pie Dump Cake

This isn't just a recipe; it's a warm hug in a baking dish. Imagine the richest, creamiest pumpkin pie filling you've ever had, topped with a buttery, golden, slightly crunchy cake crumble. It’s the ultimate cozy dessert, made incredibly simple with our little secret "crumble method." Your kitchen is about to smell like absolute heaven!
Prep Time:15 minutes
Cook Time:50 minutes

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl (for our crumble topping)
  • Whisk

Ingredients

For the Dreamy Pumpkin Pie Base:

  • 1 15 oz can 100% pure pumpkin purée (make sure it's not the pre-sweetened pie filling!)
  • ½ cup canned full-fat coconut milk this is non-negotiable for that luscious, creamy texture!
  • ½ cup xylitol or an equal amount of erythritol/monk fruit blend see my notes on sweeteners!
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract the good stuff, if you have it!
  • 1 tablespoon pumpkin pie spice be generous!
  • ¼ teaspoon sea salt this makes all the other flavors pop!

For the Golden Crumble Topping:

  • 1 box approx. 12-15 oz gluten-free vanilla or yellow cake mix (see my notes on which one to choose!)
  • ½ cup melted coconut oil I use refined for a neutral taste
  • ½ cup chopped pecans or walnuts (toasting them first is amazing!)

Instructions

  • Get Cozy & Preheat: First things first, let's get that oven preheating to 350°F (175°C). Give your 9x13 inch baking dish a light greasing with some coconut oil so nothing sticks.
  • Whip Up the Pumpkin Magic: In your large mixing bowl, combine the pumpkin purée, full-fat coconut milk, sweetener, applesauce, vanilla, pumpkin pie spice, and that all-important pinch of salt. Whisk it all together until it's perfectly smooth and dreamy.
  • Lay the Foundation: Pour your beautiful pumpkin mixture into the prepared baking dish and use a spatula to spread it into a lovely, even layer.
  • The Topping Trick that Changes Everything: Now for the fun part! In a separate medium bowl, add your dry cake mix and the toasted nuts (if you're using them). Drizzle the melted coconut oil all over the top.
  • Get Your Crumble On: Using a fork (or just your hands!), mix and toss the oil into the cake mix. Keep going until every bit of powder is moistened and you have a lovely, sandy crumble. This is our secret to avoiding any dry spots!
  • Sprinkle & Bake: Gently and evenly sprinkle your crumble mixture all over the pumpkin base. Don't press it down or mix it in. Now, slide it into the oven and bake for 45-55 minutes. You'll know it's ready when the topping is gorgeously golden brown and the filling is bubbling happily around the edges.
  • Patience is a Virtue (Just a Little!): This is the hardest part! Let the cake cool on a wire rack for at least 15 minutes. It needs this time to set up properly, trust me. It’ll transform from bubbly and hot to the perfect sliceable consistency.

Notes

Let's Talk Cake Mix!
Think of the cake mix as the personality of your topping! The Simple Mills Almond Flour Vanilla Cake Mix gives it a wonderfully soft, almost cookie-dough-like texture that I personally love. Heads up: This mix uses coconut sugar, so it's refined-sugar-free but not strictly sugar-free.
For a 100% sugar-free version, grab a keto-friendly gluten-free cake mix (like one from Swerve). It works beautifully!
Sweeteners & Our Furry Friends:
A Very Important Note: Friends, Xylitol is extremely toxic to dogs. If you have a furry family member, please, please use a different sweetener like a monk fruit/erythritol blend to be safe.
If you're not strictly sugar-free, coconut sugar also works wonderfully as a 1:1 substitute.
Want to Get a Little Fancy?
Zesty & Bright: A teaspoon of orange zest mixed into the pumpkin base is absolutely incredible.
My Spice Secret: For the best flavor, I make my own pumpkin spice! Just mix 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, and ½ tsp ground allspice.
Extra Texture: Throw a handful of pepitas or dairy-free chocolate chips on top of the crumble before baking!
Storing Your Creation:
If you have leftovers (and that's a big "if"!), just cover the dish tightly and pop it in the fridge for up to 5 days. It's delicious cold the next day, straight from the fridge!
How We Love to Serve It:
This beauty is at its absolute best when served warm. My go-to is a generous scoop of creamy vegan vanilla ice cream that gets all melty on top. A dollop of cold coconut cream is also a fantastic contrast. Enjoy every single bite!
Course: Dessert
Cuisine: American, Gluten-Free, vegan
Keyword: fall dessert, pumpkin pie
Servings: 9 servings