Introduction

This Cozy & Easy Gluten Free Pumpkin Dump Cake is a perfect fall dessert that combines the warm flavors of pumpkin spice with a simple, no-fuss preparation. It’s a great choice for anyone craving a comforting treat without the hassle of complicated baking.

The image shows a close-up of a single thick square piece of cake on a smooth white plate, set against a white marbled texture. The cake has two main layers: a soft, crumbly light brown base with visible air pockets and a darker swirled topping with a slightly crunchy texture, showing a mix of golden and deep brown shades. On top of the cake, there is a dollop of smooth white cream that contrasts with the cake’s textured surface. Scattered crumbs lie around the plate, adding to the rustic look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk (or dairy-free option)
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla extract
1 box gluten-free yellow cake mix (about 15 oz)
3/4 cup melted butter (or dairy-free alternative)
Optional: chopped pecans or walnuts

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla extract until the mixture is smooth and well combined.
Step 3: Pour the pumpkin filling evenly into the prepared baking dish.
Step 4: Sprinkle the gluten-free yellow cake mix evenly over the pumpkin filling, making sure to cover the surface completely.
Step 5: Drizzle the melted butter over the cake mix layer to moisten it thoroughly.
Step 6: If desired, sprinkle chopped pecans or walnuts on top for added crunch and flavor.
Step 7: Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and the edges are bubbling slightly.
Step 8: Remove the cake from the oven and let it cool for 15 to 20 minutes before slicing. Serve warm, chilled, or at room temperature as you prefer.

Tips & Variations

Use a dairy-free evaporated milk and butter alternative to make this dessert vegan-friendly.
For extra depth, add a handful of chocolate chips or a sprinkle of cinnamon sugar on top before baking.
Try different nuts like almonds or pecans based on your preference or what you have on hand.

Storage

Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 20-30 seconds or enjoy chilled. For longer storage, freeze portions wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A single square slice of crumb cake with a golden-brown, crumbly texture sits on a white round plate. The cake has a marbled top layer of darker cinnamon brown swirls, with a light golden crumb below. A dollop of smooth, creamy white whipped topping is placed on the center of the cake slice. Crumbs are scattered lightly around the base on the plate. In the background, there is a glass baking dish filled with more crumb cake, and a small orange pumpkin is partially visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and pureed fresh pumpkin, but make sure it is fully cooked and smooth to maintain the right texture and moisture in the cake.

Is the cake mix fully cooked when the dump cake is done baking?

Yes, the melted butter combined with the cake mix and baking time ensures the topping bakes through, forming a soft, cakey crust over the pumpkin filling.