Gluten-free Pumpkin Dump Cake Recipe
Once you follow the instruction and ingredients in due time you will be enjoying your Gluten-free Pumpkin Dump Cake.
Equipment
- 1 Shallow bowl
- 1 Pan
- 1 Oven
Ingredients
Gluten-free Pumpkin Dump Cake Ingredients
- 1 box Gluten-free cake mix vanilla flavor
- 15 ounces Pumpkin puree
- 12 ounces Evaporated milk *see note
- 4 Eggs
- 1½ cup Sugar
- 2 tbsp Cinnamon
- 1½ tbsp pumpkin pie spice
For Topping
- 1 cup Butter
- ¼ cup Brown sugar
- ½ tbsp Cinnamon
- 1 cup Chopped pecans
Instructions
- Preheat your oven to 350º F
- In a large bowl, add the pumpkin, eggs, sugar, evaporated milk, cinnamon, and pumpkin spice. Mix well with a whisk
- Pour the pumpkin mixture into a greased 9×13 baking pan.
- Sprinkle the vanilla gluten-free cake mix over the pumpkin mixture. Try to spread it out gently to make it even.
- In a small bowl, add the brown sugar and cinnamon and mix. Sprinkle it over the cake mix.
- Sprinkle the chopped pecans over the sugar-cinnamon mix. Drizzle the melted butter over this mixture.
- Bake for 35-40 minutes until the cake is done. This cake will not be a firm cake so some jiggling is okay. It will continue to set as it cools.
Notes
Important notes
- I highly recommend using a gluten-free vanilla flavored cake mix.
- To make this dairy-free, use coconut evaporated milk (available via many grocery stores or Amazon) and vegan butter for the drizzling over the top.
- Allow cooling completely as this cake will finish setting as it cools.
- Top with whipped cream, ice cream, or enjoy plain!
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Serving: 16gCalories: 405kcalCarbohydrates: 48gProtein: 5gFat: 23gSaturated Fat: 10gSodium: 365mgPotassium: 259mgFiber: 2gSugar: 36gVitamin A: 4605IUVitamin C: 2mgCalcium: 124mgIron: 2mg