Pumpkin Dump Cake
Ingredients
The filling
-
2
tablespoons
golden flaxseed flour
-
¼
cup
almond milk
-
1
can
pumpkin puree (30 ounces)
-
1
tablespoon
tapioca starch
-
¾
cup
sugar
-
2
teaspoons
cinnamon
-
1
teaspoon
ginger
-
½
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
-
1
can
coconut cream (from 14 oz can)
The topping
-
1
package
yellow cake mix (15.25 ounces)
-
1
cup
pecans
-
¾
cup
vegan butter
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the flax egg by combining golden flax flour with almond milk and letting it sit for 5 minutes.
- In a large bowl, mix together pumpkin, coconut cream, sugar, flax egg, tapioca starch, and spices.
- Pour the pumpkin mixture into a 9×13 pan.
- Chop the pecans and mix them with the yellow cake mix.
- Sprinkle the cake and nut mixture over the pumpkin layer.
- Pour the melted vegan butter evenly over the cake mix.
- Bake for 1 hour and serve warm.
Nutrition Facts (estimated)
Servings
12 servings
Calories
381
Total fat
20g
Total carbohydrates
51g
Total protein
4g
Sodium
365mg
Cholesterol
0mg
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