When it comes to easy dessert recipes, it doesn’t get much better than this pumpkin dump cake ! Richly spiced, super moist, and studded with toasted pecans, this fall treat can be whipped up in no time at all.
If you’ve never heard of a dump cake, it all starts with a simple box of cake mix.
Rather than following the instructions on the package, you use the cake mix to create a cobbler-like topping over a filling of fruit or, in this case, creamy spiced pumpkin.
So how does it work? Once you sprinkle the dry cake mix over the filling, you drizzle butter onto it. The butter is enough to moisten the cake mix and turn it into a crisp topping as the dump cake bakes.
This pumpkin dump cake is a little bit like a pumpkin pie cobbler, with a vegan pumpkin pie base topped with a sweet vanilla cake mix and crunchy pecans. It’s absolutely irresistible and a fantastic way to switch things up when you’re craving fall flavours, but want something other than a traditional pumpkin pie!
Why You’ll Love This Pumpkin Dump Cake Recipe
Here are all the reasons you’ll adore this easy pumpkin dump cake:
- Vegan . Many dump cake recipes are made with lots of dairy butter, but this recipe swaps that out for a plant-based version.
- Super quick and easy . Pumpkin dump cake comes together in a snap! Just mix, pour, sprinkle, and bake for a delicious dessert with hardly any effort.
- Great for entertaining . This recipe makes a 9×13 cake, which is ideal for serving a crowd.
- Perfect for fall . With pumpkin puree, spices, and pecans, this is a delicious way to enjoy the best flavours of autumn! (Maybe eat a slice with a mug of Pumpkin Spice Matcha Latte ?)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax egg – Made with golden flaxseed flour and almond milk.
- Pumpkin puree – You can use store-bought or homemade pumpkin puree ; if you use homemade, I recommend draining it in a colander lined with a cheesecloth so it reaches a thicker consistency similar to that of canned pumpkin.
- Tapioca starch
- Coconut cream – Scooped from a can of coconut milk.
- Sugar
- Spices – Cinnamon, ginger, cloves, and nutmeg for loads of cozy flavour.
- Yellow cake mix
- Pecans – Since you’ll be chopping them anyway, buy cheaper pecan pieces instead of whole pecans.
- Vegan butter – Melt the butter in a small pan on the stovetop or in the microwave.
What Boxed Cake Mixes Are Vegan?
While most boxed cake mixes call for the addition of eggs, many are vegan as packaged, so examine the ingredient list or, if you’re not certain, look for an option that’s certified vegan. Whole Foods Market’s yellow cake mix, for example, is specifically labeled as vegan on the package.
How to Make Pumpkin Dump Cake
This is how easy it is to make a vegan pumpkin dump cake:
- Prepare . Preheat your oven to 350°F.
- Make the flax egg . Whisk the flax flour and almond milk in a small bowl and let the mixture sit until it gels, about 5 minutes.
- Mix the pumpkin filling . Stir together the pumpkin, coconut cream, sugar, flax egg, tapioca starch, and spices in a large bowl. Pour the mixture into a 9×13 pan.
- Make the topping . Roughly chop the pecans and toss them with the cake mix in a bowl.
- Assemble . Sprinkle the topping mixture over the pumpkin layer, then pour the melted vegan butter over the top.
- Bake . Place the pan in the oven and bake for 1 hour, then serve warm.
Tips for Success
Here are some additional pointers for a perfect vegan pumpkin dump cake:
- Chill the coconut milk . This will allow you to separate the cream from the liquid. (You can reserve the coconut water and use it in a smoothie. It’s great in my Strawberry Pineapple Smoothie .)
- Don’t overbake . The pumpkin dump cake should be golden brown on top and just set in the middle—it shouldn’t jiggle too much when you shake the pan.
- Make sure you buy pumpkin puree . Not pumpkin pie mix or filling! Pumpkin puree is pure pumpkin and has no added sugar or spices.
Variations
Feel free to get creative with this vegan pumpkin dump cake recipe! Here are a few ideas:
- Sprinkle white or dark chocolate chips over the top of the cake before baking for some added decadence.
- Swap out the pecans for walnuts, or try pepitas for a nut-free option.
- Try using a vegan spice cake mix instead of yellow cake mix for a double-dose of cozy fall flavour.
- Use butternut squash puree instead of pumpkin.
Serving Suggestions
You can’t go wrong with a scoop of vegan ice cream , cashew whipped cream , or a dollop of coconut whipped cream on this pumpkin dump cake, but if you want to amp up the decadence, make a batch of vegan caramel for drizzling over the top.
How to Store
Refrigerate leftover pumpkin dump cake for up to 5 days, either wrapped in the pan or transferred to an airtight container. You can eat it chilled, let it come to room temperature, or heat it up in the microwave for a warm treat.
Can I Freeze This Recipe?
To freeze this vegan pumpkin dump cake, wrap it tightly or transfer it to an airtight container before freezing for up to 3 months. To serve, thaw overnight in the refrigerator and follow the instructions above for reheating and serving.
More Cozy Pumpkin Recipes
- Vegan Pumpkin Cupcakes
- Vegan Chocolate Chip Pumpkin Bread
- Pumpkin Granola Recipe
- Vegan Pumpkin Cookies (Soft Batch)
- Pumpkin Mug Cake (Vegan)
Ingredients
- 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)
Instructions
- Preheat the oven to 350°F/180℃.
- Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.
- Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.
- Pour pumpkin mixture into a 9×13 pan.
- Chop pecans roughly and toss with the cake mix in a bowl.
- Sprinkle the cake and nuts mixture on top of the pumpkin layer.
- Pour the melted butter evenly over the cake mix.
- Bake for 1 hour and serve warm with vegan whipped cream.
Notes
Pumpkin Dump Cake
Ingredients
- 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)
Instructions
- Preheat the oven to 350°F/180℃.
- Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.
- Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.
- Pour pumpkin mixture into a 9×13 pan.
- Chop pecans roughly and toss with the cake mix in a bowl.
- Sprinkle the cake and nuts mixture on top of the pumpkin layer.
- Pour the melted butter evenly over the cake mix.
- Bake for 1 hour and serve warm with vegan whipped cream.
Notes
Nutrition
Pumpkin Dump Cake https://jessicainthekitchen.com/pumpkin-dump-cake/ September 15, 2023
Easy cheesy lasagna roll-ups are the kind of dinner recipe no one can resist! Tender lasagna noodles are rolled up with vegan ricotta and spinach, then topped with saucy marinara and melty mozzarella for a crowd-pleasing dish.
Lasagna roll-ups are a twist on an Italian classic and they’re both delicious and easy to make. While traditional lasagna (like my Vegan Lasagna and Vegetable Lasagna ) is all about the layering, this recipe is all about the rolling!
Instead of creating layers of lasagna noodles and cheese, you’ll spread the cheese-and-spinach mixture onto the noodles and roll them up. The rolls are baked in a dish with marinara and vegan mozzarella until golden brown and bubbly.
The result? Delicious spirals of cheesy goodness!
Lasagna roll-ups are great for sharing with friends and family at a potluck, but simple enough for a casual weeknight meal. Best of all, they’re perfect for making ahead and freezing for later!
Why You’ll Love This Lasagna Roll-Up Recipe
Here’s what makes this recipe for lasagna roll-ups a hit:
- Vegan . Unlike most lasagna roll-up recipes, this one is made with completely plant-based ingredients. It tastes just as delicious as the original version, but without the dairy!
- Easy and fun . Fun ? Yes! There’s something oddly satisfying about rolling up those noodles with the cheesy filling. Although it takes a bit of time to do the rolling, it’s easy and not as time-consuming as you might think.
- Hearty and delicious . You can’t go wrong with the classic combination of ricotta cheese, spinach, and lasagna noodles—even this vegan version is sure to please the pickiest eaters.
- Freezable . This lasagna roll-up recipe can be made in advance and frozen for later, so you’ll always have a satisfying meal on hand when you need it.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Lasagna noodles – Be sure to buy regular lasagna noodles, not the no-boil variety.
- Marinara sauce – Homemade marinara sauce or your favourite store-bought brand.
- Frozen spinach
- Vegan ricotta cheese – I use my own vegan ricotta recipe, but a high-quality store-bought brand is just fine too.
- Vegan mozzarella cheese – For that gooey, melty goodness!
- Garlic
- Italian seasoning – If you don’t have Italian seasoning, use equal parts oregano, basil, and thyme.
- Salt and pepper
Why Do My Lasagna Noodles Fall Apart?
Lasagna noodles can easily fall apart when boiling, which is super frustrating when you’re trying to make lasagna roll-ups! To prevent this from happening, make sure you only boil the noodles until they’re just al dente, and use plenty of water and stir frequently while the noodles are cooking.
How to Make Lasagna Roll-Ups
This is a fantastic dish for meal prep, as you can assemble it a day or two ahead of time and then bake it when you’re ready to eat. But even if you make it all in one go, it’s simple enough for a weeknight dinner. Here’s what you’ll need to do.
- Prepare . Preheat your oven to 375°F and cook the lasagna noodles according to the package directions until they’re al dente. Lay the cooked noodles on a flat surface to keep them from sticking to each other.
- Make the filling . Squeeze the excess liquid from the spinach, then combine the spinach with the vegan ricotta, mozzarella, garlic, Italian seasoning, salt, and pepper in a large bowl. Stir until the ingredients are evenly incorporated.
- Assemble the roll-ups . Spread a cup of marinara into the bottom of a 9×13 baking dish. Take a lasagna noodle and spread 1/3 cup of filling over it. Roll the noodle tightly and place it in the baking dish with the seam side down. Repeat with the remaining noodles and filling.
- Top the roll-ups . Pour the remaining sauce over the roll-ups and add more mozzarella over the top, if desired.
- Bake . Cover the baking dish with foil and bake for 25 to 30 minutes. Then, remove the foil and bake the lasagna rolls for an additional 7 to 10 minutes.
Tips for Success
Follow these additional hints and pointers for perfect vegan lasagna roll-ups:
- Dry the noodles well . If they’re wet, the filling won’t stick and you’ll have difficulty rolling them up. This is also why you don’t want to toss the noodles in oil after cooking them.
- Don’t overfill the lasagna noodles . If you use too much filling, it will fall out as you roll up the noodles, making a mess!
- Cover with foil . As with stuffed shells, you’ll need to cover the baking dish with foil to keep the pasta from drying out. Uncover only during the last few minutes of the cooking time to allow the vegan mozzarella on top to melt and brown.
Variations
There are so many ways to make this recipe your own!
- If you’d like to add some extra flavor, try adding other ingredients to the vegan ricotta mixture, either instead of or in addition to the spinach. Try sautéed mushrooms, sun-dried tomatoes, kalamata olives, artichoke hearts, or even vegan sausage.
- For a spicier version, add red pepper flakes to the filling mixture or use a spicy sauce like arrabbiata.
- To make a gluten-free version, substitute traditional lasagna noodles with gluten-free noodles or thin slices of zucchini.
Serving Suggestions
Pair your vegan lasagna roll-ups with a simple side salad and some crusty garlic bread for the perfect meal. A vegetable side dish like balsamic roasted vegetables or lemon garlic grilled zucchini would also be fantastic with this recipe.
How to Store Leftovers
Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat your lasagna roll-ups in the microwave or a 350ºF oven until they’re warmed through.
Can I Freeze This Recipe?
Yes, you can absolutely freeze this recipe—either before or after baking. Either way, they’ll keep in the freezer for up to 3 months. Thaw the lasagna rolls in the refrigerator, then either bake them according to the original recipe instructions (if you froze them before baking) or the reheating instructions above (if you froze them after baking).
More Vegan Italian Recipes
- Vegan Chicken Parmesan
- Chickpea Panzanella Salad
- Lemon Pasta
- Vegetable Minestrone Soup
- Baked Eggplant Parmesan
Ingredients
- 12 lasagna noodles , 16 ounces or 453 grams
- 2 cups marinara sauce , 510 grams
- 10 ounces frozen spinach , thawed (280 grams)
- 2 cups vegan ricotta cheese , (480 grams)
- 1 cup vegan mozzarella cheese , grated (95 grams)
- 2 cloves garlic
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface to prevent sticking.
- Spread 1 cup of Marinara sauce into 13×9 baking dish.
- Prepare the filling: Squeeze excess water from the thawed spinach and place it in a mixing bowl. Add the vegan ricotta cheese, grated vegan mozzarella, minced garlic cloves, Italian seasoning, salt, and black pepper. Mix all the ingredients thoroughly until well combined.
- Take a cooked lasagna noodle and spread a ⅓ cup of the filling along its length. Roll up the noodle tightly, enclosing the filling. Place the roll in a baking dish with the seam side down. Repeat this process for the remaining noodles and filling.
- Pour the remaining Marinara sauce over the rolled lasagna noodles. If desired, you can sprinkle some additional grated vegan mozzarella cheese on top of the sauce.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes. Remove the foil and bake the lasagna rolls for an additional 7-10 minutes. Enjoy!
Notes
- To store : Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat your lasagna roll-ups in the microwave or a 350ºF oven until they’re warmed through.
- To freeze : You can freeze this recipe, either before or after baking. Either way, they’ll keep in the freezer for up to 3 months. Thaw the lasagna rolls in the refrigerator, then either bake them according to the original recipe instructions (if you froze them before baking) or the reheating instructions above (if you froze them after baking).
