The aroma of cinnamon and nutmeg wafting through the kitchen can only mean one thing: it’s time to indulge in a sweet slice of fall! This Gluten-Free Pumpkin Dump Cake is my go-to dessert for cozy gatherings and chillier evenings, effortlessly blending rich pumpkin flavor with the warm spices we all cherish. What I love most about this recipe is its simplicity—just mix, dump, and bake! Perfect for those of us who want to whip up a delightful treat without the fuss, it’s also adaptable for dairy-free diets. Whether you’re serving it at Thanksgiving or savoring it solo with a scoop of ice cream, this cake promises to be a crowd-pleaser. Are you ready to discover how to create this autumn gem in your kitchen?
Why is this Pumpkin Dump Cake a Must-Try?
Simplicity at Its Best: Just mix, dump, and bake for a delicious dessert that’s foolproof!
Flavor Explosion: Rich pumpkin paired with cozy spices creates an irresistible taste that embodies fall.
Customizable Options: Easily adapt to dairy-free or egg-free diets, ensuring everyone can enjoy.
Perfect for Gatherings: This cake is sure to impress guests at Thanksgiving or any cozy gathering.
Comforting Texture: The unique combination of cake and pudding makes every bite comforting and satisfying.
For more delightful fall treats, check out these Gluten Free Pumpkin recipes that celebrate the season!
Gluten-Free Pumpkin Dump Cake Ingredients
• Dive into the magic of fall with these essential ingredients for your Gluten-Free Pumpkin Dump Cake.
For the Cake Base
- Gluten-Free Cake Mix – Use a vanilla-flavored mix; brands like Safeway’s Open Nature® are recommended for best results.
- Pumpkin Puree – Adds moisture and flavor; ensure to use pure pumpkin puree, not pumpkin pie filling for the authentic taste.
- Cane Sugar – Sweetens the cake; consider reducing the amount for a less sweet treat.
- Ground Cinnamon – Enhances warmth and flavor; you can substitute with additional pumpkin pie spice if needed.
- Pumpkin Pie Spice – Adds depth to the seasonal flavor profile; make your own with cinnamon, nutmeg, allspice, and ginger if unavailable.
For Creaminess
- Evaporated Milk – Contributes creaminess; use coconut evaporated milk for a dairy-free variation.
- Large Eggs – Aid in binding ingredients together; substitute with 1/3 cup applesauce for an egg-free version.
- Unsalted Butter – Provides richness; switch to dairy-free butter for a vegan option.
For Crunch and Sweetness
- Brown Sugar – Adds a caramel-like sweetness; can be adjusted according to taste.
- Chopped Pecans – Offered for crunch and nuttiness; optional, can be omitted or substituted with walnuts.
Step‑by‑Step Instructions for Gluten-Free Pumpkin Dump Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350ºF (175ºC). This temperature is perfect for baking and will create a warm environment for your Gluten-Free Pumpkin Dump Cake. While your oven heats, gather all your ingredients and equipment, including a greased 9×13 baking pan, measuring cups, and mixing bowls, to ensure a smooth cooking process.
Step 2: Mix the Pumpkin Base
In a large mixing bowl, combine the pumpkin puree, large eggs (or applesauce for an egg-free version), cane sugar, and evaporated milk. Stir in the ground cinnamon and pumpkin pie spice until well combined—this mixture should be smooth and creamy. Take a moment to enjoy the delicious aroma of autumn spices as they blend together, setting the stage for your delectable dessert.
Step 3: Prepare the Pan
Spread the pumpkin mixture evenly into your greased 9×13 baking pan, ensuring it covers the bottom thoroughly. The beautiful orange color of the pumpkin will brighten the pan and create a delightful layer. This step is crucial as it serves as the moist base of your Gluten-Free Pumpkin Dump Cake, so take care to layer it evenly.
Step 4: Add the Cake Mix
Next, evenly sprinkle the gluten-free cake mix over the pumpkin layer. Do not stir; simply let the dry cake mix sit on top. This dumping strategy is what makes this cake so simple and effortless. You should see the fluffy white mix contrasting beautifully against the rich pumpkin below.
Step 5: Sweeten It Up
In a small bowl, combine brown sugar and additional ground cinnamon. Sprinkle this mixture evenly over the cake mix in the pan. The brown sugar will caramelize as the cake bakes, creating a lovely sweet topping that complements the spiced pumpkin flavor marvelously.
Step 6: Add Pecans and Butter
If you’re using chopped pecans, sprinkle them evenly atop the cake mix now. Following that, drizzle melted butter (or dairy-free butter) over the entire surface, ensuring every bit of the cake mix is moistened. The butter adds richness and helps create a crispy surface, enhancing the texture of your Gluten-Free Pumpkin Dump Cake.
Step 7: Bake the Cake
Place the prepared pan in the preheated oven and bake for 35-40 minutes. Keep an eye on your cake; it’s ready when the top is golden brown, and the center may still have a slight jiggle—this is perfectly normal! A toothpick test may not be reliable due to the moist pumpkin.
Step 8: Cool Before Serving
Once baked, remove your Gluten-Free Pumpkin Dump Cake from the oven and allow it to cool in the pan for at least 15 minutes. This cooling period helps the cake set further and makes it easier to serve. The tantalizing aroma will fill your kitchen, promising a delicious treat is just around the corner!
Make Ahead Options
These Gluten-Free Pumpkin Dump Cakes are perfect for meal prep enthusiasts! You can mix the pumpkin base and spread it into the baking pan up to 24 hours in advance, covering it tightly with plastic wrap to maintain freshness and prevent drying out. Additionally, you can prepare the cake mix and the brown sugar-cinnamon topping separately, storing them in airtight containers in the fridge for up to 3 days. When you’re ready to bake, simply sprinkle the prepared cake mix and topping over the pumpkin layer, drizzle the melted butter, and bake as instructed. This way, you’ll have a delightful, homemade dessert with minimal effort, making your busy weeknights a little sweeter!
What to Serve with Gluten-Free Pumpkin Dump Cake
Warm, inviting, and bursting with fall flavors, it’s the perfect addition to your cozy gatherings or holiday feasts.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream on top adds coolness and balance to the warm pumpkin flavors.
- Whipped Cream: Light and fluffy, whipped cream complements the moist cake, creating a dreamy dessert experience.
- Chai-Spiced Tea: The warmth and spices in chai tea harmonize wonderfully with the pumpkin dump cake, enhancing its cozy vibe.
- Caramel Drizzle: A rich caramel sauce adds an extra layer of indulgence, playing beautifully with the pumpkin spice notes.
- Fresh Apple Slices: Crisp apple slices provide a refreshing crunch, grounding the sweetness and offering a delightful contrast.
- Candied Nuts: Sweet, crunchy candied nuts add textural interest and a bit of flair to your dessert presentation.
- Coffee: A warm cup of coffee perfectly complements the rich pumpkin cake, making it a timeless pairing for dessert lovers.
- Cinnamon Sugar Dust: A light dusting of cinnamon sugar over the top can elevate the flavor while adding a touch of elegance.
- Pumpkin Spice Latte: Embrace the season with a pumpkin spice latte that aligns perfectly with the flavors of your cake.
Expert Tips for Gluten-Free Pumpkin Dump Cake
- Non-Stick Success: Grease your baking pan well to ensure the cake releases easily; consider using parchment paper for extra protection.
- Butter Tips: For evenly distributed richness, grate the butter before melting it—this allows for better coverage over the cake mix.
- Check for Doneness: Remember that a slight jiggle is normal in the center; it will firm up as it cools—do not overbake!
- Storage Savvy: Keep leftovers in an airtight container in the refrigerator for up to three days; warming them slightly before serving brings back the fresh-baked taste.
- Adapt with Ease: Feel free to mix and match nuts or try different cake flavors to customize your gluten-free pumpkin dump cake to your liking.
Gluten-Free Pumpkin Dump Cake Variations
Feel free to get creative with this recipe and explore delightful variations that suit your taste and dietary needs!
- Dairy-Free: Swap evaporated milk with coconut evaporated milk and use dairy-free butter for a creamy, vegan delight.
- Egg-Free: Replace eggs with 1/3 cup applesauce to make this cake perfectly moist and suitable for egg-free diets.
- Nut-Free: Omit chopped pecans entirely or substitute with sunflower seeds for added crunch without nuts.
- Spice Variation: Switch out the pumpkin pie spice for a splash of maple syrup and a touch of nutmeg for a unique flavor twist.
- Fruit Burst: Add a layer of fresh cranberries or chopped apples to the pumpkin base for a burst of tartness that complements the sweetness.
- Flavor Fusion: Use a chocolate or spice-flavored gluten-free cake mix to introduce a fun twist to the classic pumpkin taste.
- Muffin Style: Transform this dump cake into muffins by portioning the batter into a greased muffin tin and adjusting baking time to 20-25 minutes.
- Extra Crunchy: Mix in rolled oats or granola with the pecans to create an even more textured topping that’s both crunchy and satisfying.
Looking for more ways to enjoy pumpkin this season? Check out these delightful Pumpkin Cheesecake Cookies and Slow Cooker Pumpkin recipes that keep the flavors of fall coming!
How to Store and Freeze Gluten-Free Pumpkin Dump Cake
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to keep it covered to maintain moisture and flavor.
Freezer: For longer storage, freeze the cake for up to 4 months. Cut into slices before wrapping tightly in plastic wrap and foil for individual servings.
Reheating: To enjoy your gluten-free pumpkin dump cake again, thaw in the fridge overnight, then warm in the microwave or oven for a few minutes until heated through.
Gluten-Free Pumpkin Dump Cake Recipe FAQs
What type of gluten-free cake mix should I use for this recipe?
I recommend a vanilla-flavored gluten-free cake mix, like Safeway’s Open Nature®. This creates a delicious base for your Pumpkin Dump Cake while ensuring it’s gluten-free and delightful!
How should I store leftovers after making the gluten-free pumpkin dump cake?
Make sure to store any leftover cake in an airtight container in the refrigerator for up to 3 days. This ensures it stays moist and flavorful, ready for you to enjoy a slice whenever the craving strikes!
Can I freeze the gluten-free pumpkin dump cake?
Absolutely! You can freeze the cake for up to 4 months. I recommend cutting it into slices and wrapping each piece tightly in plastic wrap and foil. This method helps preserve the cake’s moisture and flavor, making it easy to enjoy later.
What should I do if my dump cake is too jiggly in the center after baking?
If your cake has a slight jiggle in the center after the baking time, don’t worry! It’s perfectly normal; the cake will continue to set as it cools. Just let it rest for at least 15 minutes before serving, and it will firm up beautifully.
Can I modify this recipe to make it dairy-free?
Yes, you can easily create a dairy-free version! Substitute the evaporated milk with coconut evaporated milk and use dairy-free butter in place of regular butter. This way, everyone can enjoy the warm, comforting flavors of this gluten-free pumpkin dump cake!
What alternatives can I use for eggs in this recipe?
For an egg-free version, I recommend substituting each egg with 1/3 cup of applesauce. This keeps your cake moist and delicious while catering to those with eggs in their dietary restrictions. You can also use flax eggs for a vegan option—simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit for a few minutes to thicken.
Cozy Gluten-Free Pumpkin Dump Cake for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350ºF (175ºC) and gather all your ingredients and equipment.
- In a mixing bowl, combine pumpkin puree, eggs (or applesauce), cane sugar, and evaporated milk. Stir in ground cinnamon and pumpkin pie spice until smooth.
- Spread the pumpkin mixture evenly in a greased 9x13 baking pan.
- Evenly sprinkle the gluten-free cake mix over the pumpkin layer without stirring.
- Combine brown sugar and additional ground cinnamon in a small bowl, then sprinkle over the cake mix.
- If using, sprinkle chopped pecans on top, then drizzle melted butter over the cake mix.
- Bake for 35-40 minutes, until the top is golden brown and the center has a slight jiggle.
- Let the cake cool in the pan for at least 15 minutes before serving.
Leave a Reply