For those who are looking for a delicious fall dessert without the gluten, this Gluten-Free Pumpkin Dump Cake is an excellent option. With all the flavors of traditional pumpkin dump cake, this version uses gluten-free ingredients to ensure everyone can enjoy a sweet and spiced treat. Plus, it’s just as easy to make as the classic recipe.
Why You’ll Love This Recipe
- Quick and simple: Perfect for busy weeknights or last-minute gatherings.
- Packed with fall flavors: Enjoy the warm combination of pumpkin, cinnamon, and nutmeg.
- Gluten-free without sacrificing taste: A tasty treat that’s safe for those with gluten sensitivities.
How to Make Gluten-Free Pumpkin Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional for extra spice)
- 1 box gluten-free yellow cake mix
- 1/2 cup (1 stick) butter (melted)
Instructions
1: Prepare the Pumpkin Mixture
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg. Mix until smooth and well incorporated.
2: Assemble the Layers
- Pour the pumpkin mixture into the greased baking dish.
- Next, sprinkle the gluten-free yellow cake mix evenly over the pumpkin layer.
3: Add the Butter Topping
- Then, drizzle the melted butter evenly over the dry cake mix. This step is crucial for creating a golden and crispy top.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is set. A toothpick inserted should come out clean.
4: Cool and Serve
- Allow the cake to cool for at least 15 minutes before serving. You can serve this gluten-free cake warm or chilled.
Serving Suggestions
- Top with whipped cream: A dollop of whipped cream or coconut cream enhances the flavor.
- Sprinkle with nuts or spices: Add a little crunch and flavor with chopped pecans or a sprinkle of cinnamon before serving.
- Serve with ice cream: Pair with vanilla ice cream for an extra indulgent dessert.
Tips for the Best Gluten-Free Pumpkin Dump Cake
- Choose the right cake mix: Use a high-quality gluten-free yellow cake mix to ensure the best texture and flavor.
- Add extra spices: Feel free to add additional spices like ginger, allspice, or cloves to the pumpkin mixture.
- Let it rest before slicing: Letting the cake cool before cutting ensures that the layers set properly.
Variations and Customizations
- Make it dairy-free: Substitute the evaporated milk with a non-dairy alternative like coconut milk or almond milk.
- Add mix-ins: Incorporate chocolate chips, dried cranberries, or walnuts to the pumpkin layer for added texture and flavor.
- Top with caramel sauce: Drizzle with gluten-free caramel sauce for a rich, sweet finish.
If you’re looking for more gluten-free or pumpkin-themed desserts, try:
- Pumpkin Cream Cheese Dump Cake for a rich and creamy twist.
- Healthy Pumpkin Pudding for a lighter, healthy dessert option.
Frequently Asked Questions (FAQ)
1. Can I prepare this cake in advance?
Yes! You can prepare this cake 1-2 days ahead of time and store it in the refrigerator. Just reheat individual servings before serving.
2. How do I store leftovers?
Place leftover cake in an airtight container and refrigerate for up to 5 days. Reheat in the oven or microwave as needed.
3. What can I use instead of yellow cake mix?
Feel free to use a gluten-free spice cake mix or even a chocolate cake mix for a different flavor combination.
Conclusion: A Sweet and Simple Gluten-Free Dessert
In summary, this Gluten-Free Pumpkin Dump Cake offers all the classic fall flavors without the gluten. It’s an easy-to-make, crowd-pleasing dessert that everyone will love.