Gluten Free Pumpkin ‘Dump’ Cake

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Gluten Free Pumpkin 'Dump' Cake

I saw this on the web, but it wasn’t GF and it sounded a little bland to me. As I often do with recipe ideas, I modified to suit my tastes. So, bake this baby up to surround yourself with the smells of fall and beyond!!

Gluten Free Pumpkin Dump Cake

Base:
1 can of pumpkin (15 oz)
1 can evaporated milk (12oz, i used regular whole evap milk)
1.5 tsp cinnamon
1/2 tsp allspice (optional)
1/2 tsp nutmeg (optional)
1/4 tsp cardamon (optional)
3 eggs
1.25 cup sugar

Topping:
1 box of gluten free yellow cake mix (you can make this with a standard yellow cake mix, I made mine GF…because I might make this for our Thanksgiving dessert and I am ‘trial running’ it.
1 cup melted butter.

Preheat oven to 350 degrees, place rack in the center of the oven.

MIx all the ingredients for the filling, whisk to combine. Pour into a 13 x 9 , greased, baking pan.
Sprinkle the cake mix over the top as evenly as possible.
Pour your melted butter over the top and bake for 1 hour 10 minutes.

I served mine with a dab of whipped cream and a healthy sized side of Cinnamon Ice Cream from Kemps. Sooooooooo Good!

Heat up that oven, and bake this!. There is honestly no easier cake to bake!

7 thoughts on “Gluten Free Pumpkin ‘Dump’ Cake”

  1. Melisa

    I was looking for a gluten free version of this. I was wondering it I needed to use 2 cake mixes because regular cake mixes, which the dump cakes usually call for, make twice as much cake as the gluten free mixes. At least, the Betty crocker ones I have bought do. They only make one layer or a 9×9 sheet cake instead of 2 layers or 9×12. Did you find one box enough for thise, or does the mix you use make more cake than mine? DS would love this for his birthday this week.

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  2. Melisa

    I baked this last night and came back to report my results. I used the Betty Crocker GF cake mix. I can’t get the King Arthur one here. It worked great. I just sprinkled the cake mix over the top and poured over the butter. The butter pooled and didn’t cover everything. I didn’t stir anything in and I didn’t press down the dry mix, just popped it into the oven like it was for exactly 1hr 10min. It came out with a nice pumpkin custard layer on bottom and a crunchy topping from the cake on top. It was a little too sweet for us, mostly from the cake mix I think, so I will use less sugar next time. I used coconut sugar. We topped it with French Vanilla ice cream from Breyers.

    Even though the Betty Crocker mix is intended to only make one 9″ round cake, it still worked for this in a 9×13 pan. In case anyone else was wondering whether they need 2 mixes, 1 works great!

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    • mbventuro

      Thank you so much for your feedback Melisa! I am so happy it turned out for you! I think you are right that the Betty Crocker mix must be too sweet, because I just made one with Bobs Red Mill GF cake mix and it wasn’t too sweet. I used Organic Raw Cane sugar in mine. The Bobs Red mill has more than enough mix to make this dish work. It makes a standard 2 layer cake, if anyone was wondering! It’s so yummy when paired with a cinnamon ice cream! Delish! Thank you again for letting us know how the recipe worked for you!

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  3. Michele Diehl

    I just made this today exactly as written using the King Arthur GF yellow cake mix. It. Is. AWESOME. I am not a fan of sweets, but my husband is and since he plays along with the rest of the family eating GF, I like to treat him every once in a while. I scooped a piece for us to share at lunch, but he ate the whole thing before I finished my soup…..so I had to get my own. This is definitely going into my GF menu rotation. Thanks!

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