Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.
Easy Baked Homemade Chicken Nuggets–GF & Egg free options It's a layer of moist chocolate cake, covered in hot fudge sauce mixed with Thin Mint crumbs, mint whipped topping, and Andes Mint chips. This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice. You can have Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF using 19 ingredients and 9 steps. Here is how you cook that.
Ingredients of Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF
- It’s 250 g of gluten-free / plain flour (2 cups + 2 tbsp).
- Prepare 1/4 tsp of xanthan gum if using GF flour.
- It’s 170 g of pumpkin puree (3/4 cup).
- You need 150 g of granulated sugar (3/4 cup).
- Prepare 50 g of soft brown sugar (1/4 cup).
- Prepare 80 ml of melted coconut oil (1/3 cup).
- Prepare 60 ml of light coconut milk (1/4 cup).
- You need 2 tbsp of maple syrup.
- It’s 1 tbsp of vanilla extract.
- Prepare 2 tsp of baking powder.
- You need 1 tsp of mixed spice / pumpkin pie spice.
- It’s 1 tsp of ground cinnamon.
- Prepare 1/2 tsp of ground allspice.
- You need 1/2 tsp of ground nutmeg.
- Prepare of For the Icing.
- Prepare 250 g of icing sugar / powdered (2 cups).
- It’s 100 g of Stork gold foil Block Margarine (scant 1/2 cup).
- Prepare 2 tbsp of mixed spice / pumpkin pie spice plus extra to garnish.
- It’s of Light coconut milk to thin.
Does Pumpkin Dump cake need to be refrigerated? Perfect with a scoop of vanilla bean ice cream! This pumpkin dump cake is a creamy pumpkin pie filling topped with a decadent pecan butter cake. Serve with ice cream on top for the perfect end to any fall dinner or holiday meal.
Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF step by step
- Preheat the oven to gas 5 / 190C / 375F and line & grease a 9 inch square tin.
- Simply dump all the ingredients into a large bowl and mix together. No need to separate the wet from the dry, just throw them all in.
- The mixture should be thick like a banana bread.
- Spread the batter out in the tin.
- Bake for 25 – 30 minutes until a toothpick inserted in the middle pulls out clean and the sides of the cake are pulling away from the tin.
- Let the cake cool in the tin before turning out.
- Beat the icing ingredients together an add just enough milk to thin down to a spreading consistency.
- When the cake is completely cooled, spread with the icing and sprinkle lightly with cinnamon.
- Cut into squares to serve.
Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion. Great recipe for Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF. My Pumpkin Dump Cake is like a pumpkin pie & a crumb cake got married & had a baby. It is cakier than a custard but more custardy than a cake.
