Pumpkin Dump Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin cake made with tapioca flour, pumpkin, and spices, studded with toasted pecans. Moist, cozy, and easy to prepare. Perfect for vegan or allergen-conscious bakers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons golden flaxseed flour (aka flax meal)
- ¼ cup almond milk (or any non dairy milk)
- 1 can pumpkin puree (30 ounces (850g))
- 1 tablespoon tapioca starch (or cornstarch)
- Cream solid part from 14 oz (396g) can coconut milk (softened) ((you’ll get about ½ cup) *)
- ¾ cup sugar (150g)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 15.25-ounce package yellow cake mix ((430g))
- 1 cup pecans (125g)
- ¾ cup vegan butter (melted (170g))
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 257mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.