Gluten Free Pumpkin Dump Cake

There’s a special kind of magic that happens when the cozy flavors of fall come together in a simple, comforting dessert. This Gluten Free Pumpkin Dump Cake delivers just that, with a wonderfully moist and tender crumb topped with a sweet, spiced crunch. It’s the perfect way to capture the essence of autumn in every delicious bite.

This recipe has become a go-to in my kitchen for its sheer simplicity and crowd-pleasing taste, especially during busy holiday seasons. It’s incredibly forgiving, making it a fantastic option even for novice bakers, and it stores beautifully for enjoying leftovers.

Why I Love This Recipe

This Gluten Free Pumpkin Dump Cake is a winner for so many reasons! It truly is a breeze to assemble, making it ideal for those hectic weeknights or when unexpected guests arrive. The combination of creamy pumpkin and warm autumn spices is simply divine. Plus, it’s a fantastic gluten-free option that everyone can enjoy, making it a guaranteed hit at any gathering.

• Effortless Assembly: Seriously, you just dump and bake!
• Incredible Flavor: Rich pumpkin, warm spices, and a sweet, nutty topping.
• Crowd-Pleaser: Perfect for potlucks and family gatherings.
• Gluten-Free: A delicious option for those with gluten sensitivities.
• Quick Prep: Ready for the oven in minutes.

Gluten Free Pumpkin Dump Cake Ingredients

SAVE

The beauty of this Gluten Free Pumpkin Dump Cake lies in its perfectly balanced blend of creamy pumpkin filling and a sweet, spiced cake topping. It’s a simple combination that creates pure autumn comfort.

• Gluten-Free Cake Mix: This is the base for that easy, crumbly topping. A vanilla flavor works wonderfully here.
• Pumpkin Puree: This provides the moist, flavorful heart of the cake.
• Evaporated Milk: Adds richness and helps create a smooth, creamy texture in the filling.
• Eggs: These bind the ingredients together and contribute to the cake’s structure.
• Cane Sugar: Sweetens the pumpkin filling to perfection.
• Ground Cinnamon & Pumpkin Pie Spice: These warm spices are essential for that classic pumpkin dessert flavor.
• Brown Sugar & Cinnamon Topping: A simple mix that adds a delightful sweetness and spice to the top layer.
• Chopped Pecans: For a lovely nutty crunch that complements the soft cake.

Substitutions and Tips:

For a dairy-free version, swap the evaporated milk for coconut evaporated milk. If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. For an extra burst of flavor, a touch of vanilla extract can be added to the pumpkin mixture. Ensure your gluten-free cake mix is a standard 14-ounce box for best results.

How to Make Gluten Free Pumpkin Dump Cake

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350ºF (175ºC). This ensures the oven is at the perfect temperature for baking your delicious Gluten Free Pumpkin Dump Cake. Next, lightly grease a 9×13 inch baking pan. This step is crucial to prevent the cake from sticking and to ensure easy removal after baking. A little grease goes a long way.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, eggs, evaporated milk, cane sugar, ground cinnamon, and pumpkin pie spice. Whisk these ingredients together until they are thoroughly combined and smooth. This creates the rich, flavorful base for your dump cake. Make sure it’s well blended.

Step 3: Assemble the Cake Layers

Pour the prepared pumpkin mixture evenly into the greased baking pan. This will be the bottom layer of your Gluten Free Pumpkin Dump Cake. Next, gently sprinkle the entire box of gluten-free cake mix over the pumpkin layer, trying to cover it as evenly as possible. In a separate small bowl, mix the brown sugar and the additional cinnamon for the topping, then sprinkle this mixture over the cake mix. Finally, scatter the chopped pecans evenly over the top for added texture and flavor. It’s a simple layering process.

Step 4: Bake to Golden Perfection

Place the assembled cake into the preheated oven. Bake for approximately 50 to 60 minutes. You’ll know it’s ready when the top is golden brown and the center appears set. This baking time ensures all the layers cook through beautifully for your Gluten Free Pumpkin Dump Cake. Watch for that golden hue.

Step 5: Cool Before Serving

Once baked, carefully remove the cake from the oven. It’s important to let the Gluten Free Pumpkin Dump Cake cool completely before slicing and serving. This allows the cake to set properly, making it much easier to cut into neat portions and improving its texture. Patience is a virtue here.

How to Store Gluten Free Pumpkin Dump Cake

Leftover Gluten Free Pumpkin Dump Cake keeps well. Store it in an airtight container in the fridge. It stays good for about 3 to 4 days. For longer saving, you can freeze portions. Wrap them tightly in plastic wrap, then foil. Frozen cake lasts for 2 to 3 months. Just thaw it overnight in the fridge. Or let it sit at room temperature. Enjoy it later!

Tips for Success

• Make sure your gluten-free cake mix is fresh. This helps achieve the best topping texture.
• Don’t overmix the pumpkin filling. A gentle whisk is all you need for smooth results.
• To get an even and consistent topping, gently shake the pan after sprinkling the cake mix.
• Cooling the cake completely is truly key. This ensures a clean slice of your Gluten Free Pumpkin Dump Cake.
• Consider adding a tiny pinch of nutmeg to the topping. It adds a wonderful extra spice.

Kitchen Tools You’ll Need

• A 9×13 inch baking pan is essential. A standard casserole dish works fine.
• You’ll need a large mixing bowl for the pumpkin filling.
• A whisk is perfect for combining the filling ingredients.
• Grab a small bowl for mixing your topping spices.
• Don’t forget your measuring cups and spoons for accuracy.

Serving Suggestions

• Serve this wonderful Gluten Free Pumpkin Dump Cake warm or at room temperature.
• Add a generous dollop of whipped cream. A scoop of vanilla ice cream is also great.
• A drizzle of caramel sauce makes this dessert extra special.
• It pairs perfectly with a hot cup of coffee or some spiced apple cider.

Frequently Asked Questions

Can I make this Gluten Free Pumpkin Dump Cake ahead of time?

You can totally prep the pumpkin filling ahead. Just pop it in the fridge for up to 24 hours. For the best results, assemble and bake it right before guests arrive. Or, bake it and just gently reheat it later.

What if I don’t have a gluten-free cake mix?

A gluten-free cake mix is truly best here! But you could try a homemade gluten-free cake mix recipe. Just know the topping’s texture might be a bit different. Make sure whatever mix you pick is meant for baking.

How do I know if my Gluten Free Pumpkin Dump Cake is fully baked?

Your cake is ready when the edges look golden brown. They might even pull away a little from the pan. Pop a toothpick in the middle. If it comes out clean or with moist crumbs, it’s perfect!

Can I add other spices to the pumpkin filling?

Yes, absolutely! Feel free to toss in a little nutmeg, ginger, or cloves with the pumpkin. It really boosts the spice flavor. This tweak makes your Gluten Free Pumpkin Dump Cake even more delicious!

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