Description
This version of the classic pumpkin dump cake uses a gluten-free cake mix, keeping all the warm spices, creamy pumpkin filling, and buttery topping intact. It’s an easy, indulgent dessert that’s safe for gluten-sensitive guests and still perfect for holidays or cozy fall nights.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
2–3 large eggs
½ cup sugar (or brown sugar for richer flavor)
1 teaspoon pumpkin pie spice
1 box gluten-free yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pumpkin Mixture: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into the prepared dish.
Add Cake Mix: Sprinkle the gluten-free cake mix evenly over the pumpkin mixture. Do not stir.
Top with Butter & Nuts: Drizzle melted butter evenly over the cake mix. Sprinkle nuts on top if desired.
Bake: Bake uncovered for 45–50 minutes, until the top is golden and the pumpkin mixture is bubbling.
Cool & Serve: Let cool slightly before serving. Serve warm or chilled with whipped cream or a drizzle of caramel sauce.
Notes
- Gluten-free cake mixes may absorb liquid differently; check for doneness by ensuring the topping is golden and the filling is set.
- Frozen pumpkin puree or pre-spiced pumpkin pie filling works as well.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently before serving.
- Optional: Sprinkle a little cinnamon or nutmeg on top before serving for extra aroma.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall