Ever walked into a warm kitchen with the sweet scent of pumpkin wafting through the air? It’s like a cozy hug for your senses! This Cozy & Easy Gluten Free Pumpkin Dump Cake captures that essence perfectly. With just a handful of ingredients and minimal cleanup, it’s a family favorite that’ll have everyone asking for seconds—and maybe even thirds!
Why Make This Recipe
You know those days when you want dessert but don’t want to spend all afternoon baking? This is your lifesaver! Here’s why you’ll love it:
- Easy cleanup: One pan means less time scrubbing dishes and more time enjoying your creation.
- Budget-friendly: With simple, affordable ingredients, this cake won’t break the bank.
- Family-approved: Even the pickiest eaters in your household will fall for its creamy pumpkin goodness — it’s like Halloween treats in a pan!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk (or dairy-free option)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 box gluten-free yellow cake mix (about 15 oz)
- 3/4 cup melted butter (or dairy-free alternative)
- Optional: chopped pecans or walnuts
Directions
Let’s whip this up in no time! Follow these easy steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla until it’s smooth and creamy.
- Pour the filling into the greased pan.
- Sprinkle the cake mix evenly over the top.
- Drizzle the melted butter over the cake mix to cover it.
- Optionally, add chopped pecans or walnuts for that extra crunch!
- Bake for about 50–60 minutes, until golden brown and bubbly at the edges.
- Allow to cool for 15–20 minutes before slicing. Serve warm, chilled, or at room temperature.
How to Make Cozy & Easy Gluten Free Pumpkin Dump Cake (Overview)
Making this pumpkin dump cake is a breeze! Start by prepping your ingredients — a little whisking, pouring, and sprinkling is all it takes. It’s like “dump and go” style, minus the trash! Pro tip: don’t skip the cooling step—this cake is even better once it settles a bit; the flavors meld together beautifully, just like a cozy autumn afternoon.
How to Serve Cozy & Easy Gluten Free Pumpkin Dump Cake
When it comes to serving, let your creativity shine! Serve it warm with a scoop of vanilla ice cream melting into every slice, or drizzle a bit of caramel sauce on top for a pop of color and flavor. The golden hue of the cake paired with the crunch of nuts and warm spices creates an inviting aroma that fills the room, making it irresistible.
How to Store Cozy & Easy Gluten Free Pumpkin Dump Cake
This delightful cake keeps well in the fridge for about 3–4 days. Just make sure to cover it tightly so it doesn’t dry out. For longer storage, you can freeze it for up to 3 months! Bring it back to life by reheating it a bit in the microwave or the oven — just warm enough to get that lovely soft texture again.
Tips to Make Cozy & Easy Gluten Free Pumpkin Dump Cake
Here are some insider tricks for perfecting your cake:
- Double-check your cake mix: Sometimes, not all mixes are created equal in flavor. Choose a brand that you love!
- Use fresh pumpkin spice: If you’re feeling fancy, whip up your own pumpkin spice mix for an even more aromatic experience.
- Texture: Don’t overmix the filling; a few lumps can actually add to the delightful texture of your cake!
Variation
Want to mix things up? Try adding some chocolate chips for a pumpkin-chocolate combo that’s divine! For a vegan nod, use flax eggs and a dairy-free butter alternative — it’ll taste just as amazing without the animal products.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure it’s well-drained and smooth for the best flavor and texture.
How can I make this cake ahead of time?
You can bake it a day in advance and store it in the fridge. Just reheat before serving for that fresh-baked feel.
Can I freeze the dump cake?
Yes! It freezes beautifully. Just let it cool completely, wrap it well, and store it in the freezer for up to 3 months.
📌 Pin this recipe for your next cozy dinner night!
Cozy & Easy Gluten Free Pumpkin Dump Cake
Ingredients
For the filling
- 1 can (15 oz) pumpkin puree Canned or homemade
- 1 can (12 oz) evaporated milk Use a dairy-free option if desired
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice Can substitute with homemade mix
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the cake
- 1 box (15 oz) gluten-free yellow cake mix
- 3/4 cup melted butter Use a dairy-free alternative if desired
- 1/2 cup chopped pecans or walnuts (optional) For added crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, salt, and vanilla until it’s smooth and creamy.
- Pour the filling into the greased pan.
- Sprinkle the cake mix evenly over the top.
- Drizzle the melted butter over the cake mix to cover it.
- Optionally, add chopped pecans or walnuts for that extra crunch!
Baking
- Bake for about 50–60 minutes, until golden brown and bubbly at the edges.
- Allow to cool for 15–20 minutes before slicing. Serve warm, chilled, or at room temperature.
Notes
Printable Recipe Card
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