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Description
A simple and delicious gluten-free pumpkin dump cake recipe perfect for autumn gatherings.
Ingredients
- 1 box gluten free cake mix (14 ounce box, vanilla flavor)
- 15 ounces pumpkin puree
- 12 ounces evaporated milk (or coconut evaporated milk for dairy-free)
- 4 large eggs
- 1 ½ cups cane sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon (for topping)
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350ºF.
- In a large bowl, add 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. Mix well with a whisk.
- Pour the pumpkin mixture into a greased 9×13 baking pan.
- Sprinkle the vanilla 1 box gluten free cake mix over the pumpkin mixture. Try to spread it out gently to make it even.
- In a small bowl, add 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon and mix. Sprinkle it over the cake mix.
- Sprinkle the chopped 1 cup chopped pecans over the sugar cinnamon mix.
- Bake for 50-60 minutes, or until golden brown and set.
- Cool completely before serving.
Notes
- For a dairy-free option, use coconut evaporated milk.
- Ensure the cake is completely cooled before slicing and serving for the best texture.