For the previous few months, I’ve been feeling fairly YOLO about issues.
“Sure, we will go to the park at 7pm at night time whenever you each want baths.”
“New footwear once I don’t actually go wherever? Certain, why not.”
“Yup, I’m going to go forward and have a Bloody Mary on the pool with some chips and guac.”
“Soar off a cliff into freezing chilly water? I’m going for it.”
“Dinner’s in an hour, however the children need a cookie? Allow them to reside their goals.”
Because of this we embellished our home for Halloween when it was over 100 levels exterior. Simply don’t care about seasonal appropriateness proper now. I busted out the pumpkin puree months in the past. Any shriveled crumb of potential pleasure and I’m taking it.
This pumpkin pecan dump cake is DEFINITELY bringing us pleasure.
I used to not likely be a crumble or pie individual. I’d all the time go for cake or cookies till I turned pregnant with P. (I nonetheless dream about Leoda’s pie from our family babymoon trip!!) Now pie and I are greatest pals. And if it’s in a skillet with a candy crumbly topping, I’m in. I crafted this after the Pilot’s beloved dump cake. It takes minimal work however tastes superb (and makes the home odor ridiculous).
This pumpkin dump cake is scrumptious with some coconut whip on prime and maaayyyybbeee a glass of mulled wine on the aspect for those who actually wish to do it proper.
It’s additionally fairly dreamy swirled right into a bowl of morning oats, let me inform ya.
Right here’s the recipe for those who’d like to present it a strive! It’s gluten-free, dairy-free, and an ideal fall dessert.
Pumpkin dump cake (gluten-free and dairy-free)
A scrumptious candy deal with that’s gluten-free, dairy-free, and excellent for fall! This pumpkin dump cake takes minimal prep work and tastes superb. It’s an excellent family-friendly dessert recipe.
- Prep Time: 5 minutes
- Prepare dinner Time: 45 minutes
- Whole Time: 1 hour
- Yield: 12–15 servings 1x
- 1 can pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup almond milk or non-dairy milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 field pumpkin cake combine (I used Easy Mills)
- 1 stick of vegan butter, melted (or 8 tablespoons melted coconut oil)
- 1 cup of pecans, chopped
Spray a 9×13 baking dish with nonstick spray and preheat the oven to 350 levels.
In a big bowl, mix the pumpkin puree, almond milk, coconut sugar, eggs, vanilla, and pumpkin pie spice. Stir properly to mix.
Pour the combination into the ready baking dish. Sprinkle the cake combine on prime. Pour the melted butter on prime. It would splash round however attempt to cowl as a lot as potential. Sprinkle the pecans on prime.
Bake for 45 minutes till effervescent.
Permit to set at room temperature for about quarter-hour. Serve heat with coconut whip or your favourite non-dairy ice cream.
Retailer coated within the fridge! Be at liberty to ditch the nuts or use yellow cake baking combine if that’s all you may have. Simply add further pumpkin pie spice!
Key phrases: pumpkin dump cake, gluten-free pumpkin dump cake, wholesome dessert recipes
So, inform me, pals: are you staff pumpkin or staff apple? What’s your all-time favourite fall deal with or beverage?
Extra of my favourite pumpkin recipes:
Flourless pumpkin chocolate chip bars (these are in all probability my favourite fall deal with! I make them consistently from October till Christmas)