Gluten Free Pumpkin Dump Cake Recipe

If you are on the hunt for a cozy fall dessert that combines ease, flavor, and a touch of nostalgia, this Gluten Free Pumpkin Dump Cake is an absolute game-changer. Imagine a moist, spiced pumpkin custard base layered with a golden, crumbly gluten free cake topping, accented by crunchy pecans and a buttery finish. It’s perfect for busy weeknights, last-minute guests, or simply treating yourself to a slice of autumn bliss without the fuss. This cake is everything you crave in pumpkin dessert form, all wrapped up in one warm, inviting dish.

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each plays a crucial role in building the irresistible flavors and textures that make this cake stand out. From the creamy pumpkin puree to the crunchy pecans, every element is essential to the charm of the Gluten Free Pumpkin Dump Cake.

• Gluten free cake mix (1 box, 14 ounces, vanilla flavor): Provides the perfect light and airy topping that crisps beautifully in the oven.
• Pumpkin puree (15 ounces): The star of the show, offering rich flavor and silky smooth texture.
• Evaporated milk (12 ounces): Adds creaminess and depth, making the pumpkin filling luxuriously smooth.
• Large eggs (4): Help to bind the pumpkin filling and give it structure.
• Cane sugar (1 1/2 cups): Sweetens the pumpkin layer perfectly, balancing the spices.
• Ground cinnamon (2 teaspoons + 1/2 teaspoon): Infuses cozy warmth throughout both the filling and topping.
• Pumpkin pie spice (1 1/2 teaspoons): Elevates the pumpkin flavor with a blend of nutmeg, cloves, and ginger.
• Unsalted butter (1 cup): Melted and drizzled on top, it transforms the cake mix into a golden, luscious crust.
• Brown sugar (1/4 cup): Adds a subtle molasses note and helps caramelize the topping.
• Chopped pecans (1 cup): Provide a satisfying crunch and nuttiness that contrasts beautifully with the creamy filling.

How to Make Gluten Free Pumpkin Dump Cake

Step 1: Prepare Your Oven and Mixing Bowl

Begin by preheating your oven to 350º F. This step ensures your oven reaches the perfect temperature so the cake bakes evenly. Next, grab a large bowl to combine your pumpkin mix, which will serve as the luscious base of your cake.

Step 2: Whisk Together the Pumpkin Filling

Into the large bowl, mix 15 ounces of pumpkin puree, 4 eggs, 1 1/2 cups of cane sugar, 12 ounces of evaporated milk, 2 teaspoons ground cinnamon, and 1 1/2 teaspoons pumpkin pie spice. Whisk everything until fully blended and smooth. This mixture is where all the cozy fall flavors come alive and set the stage for the moist pumpkin layer of your Gluten Free Pumpkin Dump Cake.

Step 3: Pour the Pumpkin Mixture into the Pan

Generously grease a 9×13 baking pan, then pour in the pumpkin mixture. Spreading it evenly ensures that every slice will be rich and velvety. This layer forms the delicious foundation your cake topping will float on.

Step 4: Add the Gluten Free Cake Mix Topping

Sprinkle your vanilla gluten free cake mix evenly over the pumpkin filling. Take a gentle hand as you spread it out so it covers the entire surface. This cake mix topping will magically bake into a crisp, golden crust that contrasts the creamy pumpkin below.

Step 5: Sprinkle Sugar, Spices, and Pecans

In a small bowl, stir together 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon, then sprinkle this mixture evenly over the cake mix. Follow by scattering 1 cup chopped pecans on top. These ingredients add a delightful sweetness, autumn aroma, and tempting crunch to your cake’s surface.

Step 6: Drizzle Butter and Bake

Melt 1 cup unsalted butter and drizzle it evenly over the pecan topping. Be sure to cover as much area as possible—if you prefer, you can cut the butter into small slices and lay them over the cake topping to achieve better coverage. This buttery layer creates the golden, crispy texture that makes your Gluten Free Pumpkin Dump Cake absolutely irresistible. Bake for 35 to 40 minutes until the cake is set but still has a slight jiggle. The cake will finish firming up as it cools.

How to Serve Gluten Free Pumpkin Dump Cake

Garnishes

Once your cake has cooled slightly, it’s ready to be garnished. A dollop of whipped cream or a scoop of vanilla ice cream perfectly complements the warm spices and richness of the pumpkin. For an extra pop of texture and flavor, consider sprinkling a few extra toasted pecans on top.

Side Dishes

This cake shines on its own but pairs wonderfully with a hot cup of spiced chai tea or a freshly brewed cup of coffee. During the holidays, serving it alongside a simple salad or some roasted autumn vegetables can turn your dessert into a cozy, complete meal experience.

Creative Ways to Present

For a fun twist, transform your Gluten Free Pumpkin Dump Cake into individual servings by baking it in muffin tins. Top each mini cake with a drizzle of caramel sauce or a sprinkle of cinnamon sugar for a charming presentation that’s perfect for gatherings or gift-giving.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep fresh for up to 4 days while maintaining its moisture and flavor. Just remember to bring it to room temperature or warm gently before serving for the best taste.

Freezing

Want to save some for later? You can freeze the cake after it has fully cooled. Wrap it well with foil and plastic wrap to prevent freezer burn, and it will store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat your slice in the microwave for about 20-30 seconds to enjoy that freshly baked feeling again. Alternatively, warming it in a 300º F oven for 10-15 minutes brings back the crispness of the topping, almost like it just came out of the oven.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick to plain pumpkin puree because pumpkin pie filling is already sweetened and spiced, which could throw off the sweetness and spice balance of your Gluten Free Pumpkin Dump Cake.

What makes this cake “dump” cake?

The term “dump cake” comes from the simplicity of the method—you literally dump the ingredients into the pan without mixing layers, which makes it super easy while still delivering incredible flavor and texture.

Is this recipe dairy-free?

Not as written, since it uses evaporated milk and butter, but you can swap evaporated milk for a dairy-free condensed milk alternative and use dairy-free margarine or coconut oil to make it dairy-free friendly.

Can I substitute other nuts for pecans?

Absolutely! Walnuts, almonds, or even hazelnuts would work nicely if pecans aren’t your favorite or you want to change things up.

Will this cake be very sweet?

The sweetness is well balanced by the spices and pumpkin, so it’s pleasantly sweet without being overpowering. You can always adjust the sugar amounts slightly if you prefer less sweetness.

Final Thoughts

This Gluten Free Pumpkin Dump Cake is one of those desserts that warms your heart with every bite. It’s simple to make, beautifully textured, and packed with the flavors of fall that everyone loves. Whether you’re a seasoned baker or just getting started, this recipe invites you to enjoy the season’s best in a fuss-free, satisfying way. I can’t wait for you to try it and make it a new favorite at your table!

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