Pumpkin Dump Cake Ⓥ

INGREDIENTS:

• PUMPKIN MIXTURE:
• 1-15 oz can of pumpkin
• 3/4 cup lite coconut milk
• 1 cup organic sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• CRUNCHY TOPPING:
• 1 box yellow cake mix (I used Duncan Hines, it is vegan)
• 1 cup vegan butter, melted
• 2 cups of chopped pecans

METHOD:

• Preheat oven to 350°F. Spray a 9 x13 inch pan with cooking spray.
• Make the pumpkin mixture by mixing together the canned pumpkin, lite coconut milk, organic sugar, vanilla extract, cinnamon, nutmeg, ground ginger & pumpkin pie spice & pour it into the greased baking dish. Smooth it out.
  
• Chop the pecans & melt the vegan butter.
  
• Sprinkle the yellow cake mix evenly on top of the pumpkin mixture, then add the pecans & then the vegan butter. Make sure to spread all of the toppings out evenly.
  
• Bake for an hour until the top is golden brown. Let it cool for 15 minutes. If you put it in the fridge overnight, it will keep its shape. You can also enjoy it warm with vegan whipped cream topping, and/or vegan ice cream.