Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Source : Preheat The Oven To Gas 5 / 190c / 375f And Line Amp Grease A 9 Inch Square Tinsimply Dump All The Ingredients Into A Large Bowl And Mix Together No ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 20, 2025

Step:

  1. Preheat the oven to gas 5 / 190C / 375F and line & grease a 9 inch square tin

  2. 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

    Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 2 photo

  3. The mixture should be thick like a banana bread

  4. Spread the batter out in the tin

    Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 4 photo

  5. 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

    Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 5 photo

  6. Let the cake cool in the tin before turning out

  7. Beat the icing ingredients together an add just enough milk to thin down to a spreading consistency

    Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 7 photo

  8. When the cake is completely cooled, spread with the icing and sprinkle lightly with cinnamon

    Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 8 photo

  9. Cut into squares to serve

    Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. 250 g gluten-free / plain flour (2 cups + 2 tbsp)
  2. 1/4 tsp xanthan gum if using GF flour
  3. 170 g pumpkin puree (3/4 cup)
  4. 150 g granulated sugar (3/4 cup)
  5. 50 g soft brown sugar (1/4 cup)
  6. 80 ml melted coconut oil (1/3 cup)
  7. 60 ml light coconut milk (1/4 cup)
  8. 2 tbsp maple syrup
  9. 1 tbsp vanilla extract
  10. 2 tsp baking powder
  11. 1 tsp mixed spice / pumpkin pie spice
  12. 1 tsp ground cinnamon
  13. 1/2 tsp ground allspice
  14. 1/2 tsp ground nutmeg
  15. For the Icing
  16. 250 g icing sugar / powdered (2 cups)
  17. 100 g Stork gold foil Block Margarine (scant 1/2 cup)
  18. 2 tbsp mixed spice / pumpkin pie spice plus extra to garnish
  19. Light coconut milk to thin

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