Cozy & Easy Gluten Free Pumpkin Dump Cake Recipe
This Cozy & Easy Gluten Free Pumpkin Dump Cake is a simple, no-fuss dessert perfect for autumn or any time you crave the warm flavors of pumpkin spice. The luscious pumpkin filling is topped with a crunchy gluten-free cake mix crust, creating a deliciously moist and flavorful treat that’s easy to assemble and bake.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Pumpkin Filling
- 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
Topping
- 1 box gluten-free yellow cake mix (about 15 oz)
- 3/4 cup melted butter (or dairy-free alternative)
- Optional: chopped pecans or walnuts for crunch
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make filling: 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.
- Layer: Pour the pumpkin filling into the prepared baking dish evenly. Sprinkle the gluten-free yellow cake mix evenly over the pumpkin mixture. Then, drizzle the melted butter over the top so it covers the cake mix completely. Optionally, sprinkle chopped pecans or walnuts over the topping for added texture.
- Bake: Place the baking dish in the oven and bake for 50 to 60 minutes. Bake until the top turns golden brown and the edges of the cake bubble slightly, indicating it is cooked through.
- Cool and serve: Remove the cake from the oven and allow it to cool for 15 to 20 minutes before slicing. This dessert can be enjoyed warm, chilled, or at room temperature according to your preference.
Notes
- Use dairy-free evaporated milk and butter alternatives for a dairy-free version.
- To add texture, top with chopped nuts such as pecans or walnuts before baking.
- Ensure the cake mix is certified gluten-free to keep the recipe gluten-free.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat slices in the microwave or oven for a warm treat.
Keywords: gluten free pumpkin dump cake, pumpkin dessert, easy pumpkin recipes, autumn desserts, pumpkin spice cake, gluten free baking
