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Gluten Free Pumpkin Dump Cake Recipe

Gluten Free Pumpkin Dump Cake Recipe
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★★★★★

5.1 from 26 reviews

A delicious and easy-to-make Gluten Free Pumpkin Dump Cake featuring a moist pumpkin base topped with vanilla gluten free cake mix, cinnamon, brown sugar, pecans, and buttery goodness. Perfect for fall gatherings and those who prefer gluten free desserts.

Ingredients

Scale

Pumpkin Mixture

  • 15 ounces pumpkin puree
  • 4 large eggs
  • 1 1/2 cups cane sugar
  • 12 ounces evaporated milk
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice

Cake Topping

  • 1 box (14 ounce) gluten free vanilla cake mix
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350º F to prepare for baking the cake.
  2. Mix Pumpkin Base: In a large bowl, whisk together 15 ounces pumpkin puree, 4 large eggs, 1 1/2 cups cane sugar, 12 ounces evaporated milk, 2 teaspoons ground cinnamon, and 1 1/2 teaspoons pumpkin pie spice until fully combined and smooth.
  3. Prepare Baking Pan: Grease a 9×13 inch baking pan to prevent sticking, then pour the pumpkin mixture evenly into the pan.
  4. Add Cake Mix Layer: Evenly sprinkle the gluten free vanilla cake mix (14 ounce box) over the pumpkin mixture, spreading gently to cover the surface without mixing into the pumpkin layer.
  5. Add Cinnamon Sugar & Pecans: Mix 1/4 cup brown sugar with 1/2 teaspoon ground cinnamon in a small bowl. Sprinkle this mixture evenly over the cake mix layer. Then add 1 cup chopped pecans evenly on top.
  6. Top with Butter: Drizzle the melted 1 cup unsalted butter over the entire top layer, covering as much area as possible. Alternatively, you can cut the butter into small slices and place them evenly over the cake mix for better coverage.
  7. Bake: Bake in the preheated oven for 35-40 minutes. The cake will be slightly jiggly when done but will continue to set as it cools.
  8. Cool and Serve: Remove from oven and allow to cool before serving to let the cake set and flavors develop.

Notes

  • Use evaporated milk for a richer texture; however, you can substitute with regular milk in a pinch.
  • Butter can be melted or cut into slices for easier coverage.
  • This cake is naturally gluten free when using a certified gluten free cake mix.
  • The cake is soft and slightly jiggly when baked but will set while cooling.

Nutrition

Keywords: gluten free pumpkin cake, pumpkin dump cake, easy pumpkin dessert, gluten free dessert, fall recipes, pumpkin cake with pecans

Find it online: https://biteandenjoy.com/gluten-free-pumpkin-dump-cake-recipe/