Everything Pumpkin

Well, Fall is in full swing and with it comes everything pumpkin. I love pumpkin. Pumpkin pie is my favorite. Or should I say, “used to be” my favorite? When I developed allergies as an adult, I also developed some intolerances. Pumpkin is one of them. So, I am not able to partake in all the pumpkin hype that comes along every Fall. In fact, my family does not eat pumpkin. SAY WHAT? I know it’s a strange thing these days. My daughter and husband actually don’t like pumpkin. No pumpkin spice anything for my family.

One Amazing Pumpkin Dessert

My mother-in-law has this dessert recipe for something she calls Pumpkin Cake. It’s seriously amazing. I absolutely love this stuff. She makes it every Thanksgiving. My husband will not eat it. He never has. My daughter won’t eat it either, since they both have a strong dislike for anything pumpkin. Once I developed an intolerance to pumpkin, I didn’t eat it either. Yes, very sad I know.

A No-Pumpkin Alternative

I decided to try and make an allergy-friendly version of this dessert and without the pumpkin. I asked my mother-in-law if I could use her pumpkin cake recipe and modify it a bit. She agreed, and I came up with this recipe that uses sweet potatoes instead of pumpkin. Of course, I also made it completely gluten-free, dairy-free, and allergy-friendly. Now my family can enjoy this delicious fall dessert.

No matter if you are intolerant to pumpkin or not, this Fall dessert recipe is one you are sure to enjoy. And as a bonus, I’ve included the original Pumpkin Cake recipe from my mother-in-law. Why not give both recipes a try?

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Gluten-Free, Dairy-Free, Amazing, Faux Pumpkin Cake

This is a recipe that uses sweet potatoes instead of pumpkin to create a delicious fall cake that is sure to satisfy your sweet tooth.

Course Dessert

Cuisine American

Keyword allergy-friendly, cake, dairy-free, fall, gluten-free

Prep Time 45 minutes

Cook Time 50 minutes

Total Time 1 hour 35 minutes

Servings 16

Calories 323kcal

Author Laura Kersting

Equipment

• Stand mixer or small hand mixer
• Food processor or high powered blender
• 9 X 13 baking pan
• mixing bowls
• Measuring cups and spoons
• whisk
• Spatula
• Wire rack for cooling

Ingredients

• 4 large Eggs
• 1 1/2 cups Sugar
• 12 ounces Non-dairy milk + 2 Tablespoons tapioca flour and 1 tablespoon sugar I use oat milk and whisk in the tapioca flour and sugar
• 1 teaspoon Cinnamon
• 2 large Sweet potatoes cooked, peeled and cooled
• 1 box Gluten-free yellow cake mix
• 1 cup (2 sticks) Non-dairy butter (melted) I use Earth-Balance brand
• 1 cup chopped pecans OPTIONAL depending on your allergies
• cooking spray

Instructions

• Pre-heat oven to 375 degrees
• Spray 9X13 baking pan with cooking spray
• Cook the sweet potatoes in the microwave until soft. Cut open and set aside to cool.
• Pour the non-dairy milk into a 2 cup measuring cup and whisk in the tapioca flour and sugar. Set aside.
• Scoop the inside of the sweet potatoes out of the skin and place into a food processor or blender.
• Blend the potatoes for about 30 seconds to a minute. Add a few tablespoons of water or non-dairy milk if needed. Potatoes should be look whipped with no lumps.
• Add eggs, sugar, non-dairy milk, cinnamon, and sweet potatoes to a large mixing bowl.
• Blend mixture until smooth.
• Pour the mixture into the prepared 9X13 baking pan.
• Sprinkle the cake mix over the top.
• Melt the butter and drizzle on top of the cake mix.
• OPTIONAL Sprinkle chopped pecans on top.
• Place pan in the oven uncovered.
• Bake for about 50 minutes or until the top and the sides are golden brown.
• Cool for 5-10 minutes on a wire rack before serving.

Notes

Calories are based on 1 medium slice.

If you are unable to use a store-bought yellow cake mix use my recipe for gluten-free yellow cake mix: (I mix it up in a large measuring cup)

1 1/4 cups white rice flour

3/4 cup sugar

1 tsp baking powder

1 tsp salt

1 tsp xanthan gum

 

 

 

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My Mother-In-Law’s Original Recipe

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Pumpkin Cake

A delicious fall cake based on the traditional pumpkin pie.

Course Dessert

Cuisine American

Keyword cake, fall dessert, Pumpkin

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 16

Calories 340kcal

Author Mary Jane Kersting

Equipment

• Stand mixer or small hand mixer
• 9 X13 baking pan
• Large mixing bowl
• Mesuring cups and spoons
• Spatula
• Wire rack

Ingredients

• 4 large Eggs
• 1 1/2 cups sugar
• 1 can evaporated milk
• 1 can pumkin
• 1 box yellow cake mix
• 1 cup (2 sticks) butter (melted)
• 1 cup chopped pecans
• cooking spray

Instructions

• Preheat oven to 350 degrees.
• Spray the 9 X 13 baking pan with cooking spray.
• Add the eggs, sugar, milk, cinnamon, and pumpkin to a large mixing bowl.
• Mix until batter is smooth.
• Pour batter into the prepared pan.
• Sprinkle the cake mix over the top.
• Melt the butter and drizzle over the cake mix.
• Sprinkle the nuts over the top.
• Place the pan in the oven and bake uncovered for 45 minutes or until golden brown.

Notes

Calories are based on 1 medium slice.

This is the original recipe and is NOT gluten-free, dairy-free, or allergy-friendly. 

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