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Pumpkin Dump Cake Recipe

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This recipe for Pumpkin Dump Cake is from Noggle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. AP flour
2 tsp. baking powder
1/2 tsp. salt
2/3 + 1/2 c. coconut sugar, divided
2 tsp. cinnamon, divided
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. pumpkin puree
1/4 c. dairy free milk
1/4 c. melted and cooled coconut oil
2 tsp. vanilla extract
3 tbsp. pure maple syrup
1 c. chopped pecans
Directions:
Directions:
Preheat oven to 350ºF. Spray 8-inch pan with non stick spray and set aside. In medium bowl, whisk together flour, baking powder, 2/3 c. of coconut sugar, salt, 1 1/2 tsp. of cinnamon, ginger, nutmeg, and cloves, then set aside. In a separate bowl, mix together pumpkin, milk, coconut oil, and vanilla. Pour the wet into the dry and stir to combine. The batter will be very thick. Pour batter into prepared dish and spread to the edges. Next, in a small bowl, stir together 1/2 c. coconut sugar, maple syrup, 1/2 tsp. of cinnamon, and pecans. Spread this mixture evenly on the batter. Then, pour 1 1/2 c. hot water over topping and batter, but do not stir. Bake for 35-40 minutes until middle is set. Let cool for 5-10 minutes.

 

 

 

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