Description
Indulge in this dense, spiced Gluten-Free Pumpkin Dump Cake, a perfect fusion of a creamy pumpkin custard layer and a buttery, crispy crumble topping. This foolproof fall dessert is designed to be moist and flavorful, making it an ideal treat for busy weeknights or festive holiday gatherings. It delivers professional, bakery-style results with minimal effort, ensuring everyone can enjoy a delicious, gluten-free slice of autumn comfort.
Ingredients
16 oz Gluten-Free Cake Mix
12 oz Evaporated Milk
15 oz Pumpkin Purée
3 large Eggs
2 tsp Vanilla Extract
3/4 cup Granulated Sugar
2 tsp Pumpkin Pie Spice
1 tsp Ground Saigon Cinnamon
1/2 cup Unsalted Butter, melted
1/2 cup Gluten-Free Caramel Sauce
1/2 cup Candied Pecans, chopped
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 inch baking dish thoroughly with non-stick spray or butter.
Whisk the pumpkin purée, evaporated milk, pumpkin pie spice, sugar, eggs, vanilla extract, cinnamon, and one cup of the dry cake mix in a large bowl until combined.
Pour the mixture into the prepared baking dish.
Sprinkle the remaining dry cake mix evenly over the pumpkin base.
Drizzle the melted butter evenly over the top of the cake mix.
Sprinkle the chopped candied pecans over the top.
Bake for 50-60 minutes, or until the top is golden and set.
Remove from the oven and drizzle with caramel sauce before serving.
Notes
Ensure your cake mix does not contain wheat fillers. Use pure pumpkin purée rather than canned pumpkin pie filling to maintain the correct consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg