Pumpkin Cranberry Dump Cake

If you’ve never had a “dump” cake, you are missing out. This simple and quick technique delivers a unique tasting dessert that you can customize to your desires. All you have to do is figure out your base and “dump” a box of dry cake mix on top (hence the name, dump). I traditionally see it made with cherry pie type filling or pineapple. I wanted a winter version of the dish so I decided to add in pumpkin and cranberry with a cinnamon walnut topping. It’s a little more work than a typical dump cake but it’s so good and so easy to make!

1 can pumpkin puree

1 cup fresh cranberries
¼ cup coconut sugar
¼ cup apple juice
1 banana
½ cup almond milk
1 pkg of GF vanilla cake mix (I used Bob’s Red Mill)
¼ cup butter, coconut oil or shortening, cut into very small chunks
½ cup chopped walnuts
1 Tbsp ground cinnamon

  • In a small saucepan, combine cranberries, coconut sugar and apple juice. Cook for about 10 minutes over medium heat until berries start to pop and soften.
  • In a small blender (I used my Magic Bullet), puree banana with almond milk. In a large bowl, stir together banana mixture with pumpkin.
  • Fold in cranberry mixture and carefully swirl together.
  • Pour pumpkin mixture into the bottom of a greased 9×13 baking pan.
  • Pour dry cake mix evenly over the pumpkin until covered. Place the small chunks of butter or shortening over the cake mixture.
  • Sprinkle over cinnamon and walnuts.
  • Bake at 375°F for about 40 minutes or until the topping starts to brown. Let cool about 15 minutes before serving.

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