Cozy & Easy Gluten Free Pumpkin Dump Cake
This Cozy & Easy Gluten Free Pumpkin Dump Cake captures the essence of autumn with creamy pumpkin goodness and minimal cleanup, making it a family favorite!
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
This cake is even better once it settles a bit, allowing the flavors to meld together beautifully. Serve it warm with a scoop of vanilla ice cream or drizzle with caramel sauce for added flavor.