Gluten Free Pumpkin ‘Dump’ Cake

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!