Gluten-free and Dairy-free Pumpkin Crunch Cake

Let me start by saying this is one of the best cakes I have ever had. I love all things pumpkin so this cake is perfect for me. The creaminess of the pumpkin filling and the crunchy pecans on top makes for the perfect cake. This is a cake that can be made for any occasion at any time!

pumpkin crunch cake

This is my best friend’s family’s recipe and I have a blast making it with her. It is easy to make, and I highly recommend it to everyone! Enjoy and tag us if you make this on Instagram @flourlessfiesta

a slice of pumpkin crunch cake


  • 1 box gluten-free yellow cake mix
  • 1 15 oz. can of pumpkin 
  • 1 cup sugar 
  • 3 eggs, slightly beaten (or an egg replacer prepared according to the box)
  • 1 12 oz. can soy evaporated milk 
  • 1 teaspoon cinnamon 
  • 1 cup maple glazed pecans, chopped (I use a food processor to chop mine)
  • 2 sticks vegan butter, melted
  • 8 oz. dairy-free cream cheese, softened 
  • 1 cup powdered sugar 
  • 8 oz. container of coconut cool whip, thawed 


  1. Pre-heat oven to 350 degrees 
  2. Whisk pumpkin, sugar, eggs, evaporated milk, and cinnamon together. 
  3. Pour the mixture into a 9 by 12 well-greased pan. 
  4. Sprinkle dry cake mix on top. 
  5. Sprinkle with pecans and pat in. 
  6. Drizzle the butter over the cake mix (1 cup at a time)
  7. Bake for 1 hour.
  8. Cool completely in pan
  9. Mix cream cheese,  powered sugar,1 and cool whip. 
  10. Spread over cooled cake and cut in bars
  11. Serve immediately or store in refrigerator for up to 4 days


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