Gluten Free Pumpkin Dump Cake (Tested 10+ Times)

Cooking and Serving: 60 minutes | 9 servings

Ingredients

What is a dump cake anyway? | Tips for making the best pumpkin dump cake | Serving gluten free pumpkin spice dump cake

Description

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 9 servings

Ingredients

What is a dump cake anyway?

Tips for making the best pumpkin dump cake

Serving gluten free pumpkin spice dump cake

How to store gf pumpkin dump cake

Gluten free pumpkin pie dump cake: substitutions

Pumpkin puree – I use canned pumpkin in this recipe for pumpkin crunch cake,

Sweetened condensed milk – Condensed milk is evaporated milk with sugar mixed

Eggs – We use two eggs for this easy pumpkin dump cake recipe. I haven’t

Sugar – The condensed milk adds a lot of sweetness, but we’ll also use an

Pumpkin pie spice – Pumpkin on its own can be a little bland, but add in

Gluten-free yellow cake mix – I include a recipe for DIY cake mix in the

Instructions

TIPS FOR MAKING THE BEST PUMPKIN DUMP CAKE

DOUBLE-CHECK THOSE PRODUCT LABELS.

Obviously, you want to double-check that you don’t pick up something that’s.

contaminated with gluten, but you also don’t want mix up some of the other.

ingredients for this gluten free pumpkin spice cake.

First, make sure you grab a can of pumpkin puree and not pumpkin pie filling.

The labels may look somewhat similar and the names could be confusing, so if.

you’re ever in doubt, just look at the ingredients list. Pumpkin puree (which.

may also be labeled pure pumpkin or simply pumpkin) will have only one.

The other ingredient to watch is the sweetened condensed milk. It will be on the.

shelf right next to the evaporated milk, which is not the milk you want.

MAKE YOUR OWN PUMPKIN SPICE MIX

I’m all for convenience, but I also like saving money and having more control.

over what goes into my food. Pumpkin spice is easy enough to find at stores, but.

it’s also really easy (and cost effective) to make yourself. If you plan to do.

lots of gluten free fall dessert baking, consider making a huge batch to last.

you through the season.

To make your own pumpkin pie spice, just combine 2 teaspoons ground cinnamon, 1.

teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground.

cloves, and 1/4 teaspoon ground nutmeg. That will give you roughly as much as.

you’ll find in those small containers. Double, triple, quadruple, and beyond to.

suit your baking needs.

DON’T WORRY ABOUT UNEVEN BROWNING.

You’ll know that your gluten free dump cake is about ready when its heavenly.

aroma starts to fill your kitchen. Should you sneak a peek at this time, you’ll.

probably notice some uneven browning around the edges of your dessert.

Don’t panic; this is completely normal. When you pour melted butter over the dry.

cake mix, you’re unlikely to spread it perfectly even. Those spots that get a.

little more butter will brown faster, but they won’t burn. Once you see that the.

cake is nicely browned around the edges, it’s ready to remove from the oven.

Gluten Free Pumpkin “Crack” Cake, Step [‘.

Free Pumpkin “Crack” Cake, Step.

SERVING GLUTEN FREE PUMPKIN SPICE DUMP CAKE

My family and I are happy to gobble up this pumpkin spice dump cake straight.

from the oven. Of course, you have to let it cool a bit, but when served warm.

and fresh, it’s absolutely divine.

It’s also wonderful with a scoop of whipped cream or vanilla ice cream. When you.

want to go all out, top it with your choice of cream or ice cream and then.

finish with a drizzle of caramel sauce.

If you’re baking for a pot luck or bake sale, I love the idea of decorating this.

cake with those little candy corn pumpkins so everyone knows what to expect. The.

Brach’s brand is gluten free.

HOW TO STORE GF PUMPKIN DUMP CAKE

Once your pumpkin dump cake is completely cool, you can transfer it to an.

airtight container. It will store in the fridge for up to 5 days.

When you’re ready to dig in again, I suggest popping it into the microwave for a.

few seconds to warm it back up.

Personally, I don’t think this is a good recipe for freezing. The textures won’t.

be the same after defrosting. And besides, it’s so quick and easy to put this.

together — definitely opt for fresh.

GLUTEN FREE PUMPKIN PIE DUMP CAKE: SUBSTITUTIONS.

GLUTEN FREE, DAIRY FREE PUMPKIN DUMP CAKE.

This recipe for pumpkin dump cake contains dairy in the form of milk and butter.

You can substitute the condensed milk cup for cup with coconut milk. They’re.

both sweet and have similar consistencies, but note that you may taste a hint of.

coconut in the finished product. You can also use almond milk, reducing 2 cups.

to 1 cup on the stove and allowing to cool before using.

For the butter, you can use a vegan butter of your choosing or vegetable spread.

Take note that my homemade cake mix.

buttermilk powder. You can use almond flour or coconut milk powder in its place.

If you buy a mix from the store, double-check the ingredients to be sure it’s.

GLUTEN FREE, EGG FREE PUMPKIN DUMP CAKE.

I’ve never tried it before, but you may be able to use chia eggs in place of.

eggs in this recipe. To make a chia egg, you combine 1 tablespoon of ground chia.

seeds with a tablespoon of warm water and let it sit until it gels.

Square of pumpkin dump cake with chocolate chips leaning against rest of cake in.

foil lined baking pan.

of pumpkin dump cake with chocolate chips leaning against rest of cake in foil.

FAQS

IS DUMP CAKE GLUTEN FREE?

No, traditional dump cakes are not gluten free because they use cake mixes that.

contain gluten. To make a gluten free dump cake, you need to use a specially.

formulated gluten free cake mix — you can make it yourself or try a brand from.

CAN I SUBSTITUTE PUMPKIN PIE FILLING FOR THE PUMPKIN PUREE?

No, pumpkin pie filling and pumpkin puree are not interchangeable. Pumpkin pie.

filling is sweetened and spiced; it’s designed for plopping into a pie shell and.

baking for a super quick pumpkin pie.

Pumpkin puree is nothing but pure pumpkin. The taste and consistency between the.

two is totally different, so if you were to use pumpkin pie mix instead, you’d.

find your dump cake coming out way too sweet.

CAN I USE A DIFFERENT FLAVOR CAKE MIX FOR THIS PUMPKIN DUMP CAKE RECIPE?

Honestly, white cake mix and yellow cake mix are pretty similar, so it’s.

perfectly fine to use either one for this recipe.

What I don’t advise is using a more flavored cake mix, like chocolate. You’ll.

find that these stronger flavors will easily overpower the delicate tastes of.

CAN I MAKE THIS PUMPKIN CRISP WITH CAKE MIX FROM THE STORE?

Absolutely! Just make sure you pick up a cake mix that is clearly labeled as.

gluten free. They’re readily available these days, and they aren’t always.

CAN I ADD NUTS TO THIS GF PUMPKIN DUMP CAKE RECIPE?

You can give this easy pumpkin dump cake even more crunch before popping it into the oven. If you want to go this route, I suggest chopped.

pecans or walnuts. Sprinkle them over the cake after adding the melted butter.

and chocolate chips, and they’ll get nice and crispy while baking.

HOW DO YOU KNOW WHEN THIS PUMPKIN CRISP DUMP CAKE IS DONE BAKING?

Putting together this pumpkin dump cake with yellow cake mix is super easy.

Knowing when it’s ready? Also easy, if you know what to look for. Don’t reach.

for a toothpick, because it won’t work in this situation. Instead, carefully.

look over the top of the cake. When the edges are browned, it’s ready to come.

DOES THIS PUMPKIN CRUNCH DESSERT NEED TO BE REFRIGERATED?

Yes, I suggest refrigerating this pumpkin crisp dump cake so it stays fresh.

Leaving it on the counter will cause it to spoil in just a couple of days.

CAN I MAKE THIS GLUTEN FREE PUMPKIN SPICE CAKE IN ADVANCE?

If you’re crunched for time, you can absolutely make this gf pumpkin dump cake.

and then toss it into the fridge until you’re ready for it. When you’re ready to.

serve, you can pop it into the oven for a few minutes to reheat or heat.

individual slices in the microwave for just a few seconds.

Gluten Free Pumpkin “Crack” Cake.

Free Pumpkin “Crack” Cake.

GLUTEN FREE PUMPKIN DUMP CAKE | CAKEY, CUSTARDY, AND CRUNCHY.

Prep Time: 15 minutes mins.

Cook Time: 45 minutes mins.

Make gluten free pumpkin dump cake, and watch your friends and family go wild.

This super simple gf pumpkin recipe takes minutes to prepare… and disappear.

INGREDIENTS

7 ½ ounces canned pure pumpkin puree, (1/2 15 ounce can).

7 ounces sweetened condensed milk.

2 (100 g (weighed out of shell)) eggs, at room temperature, beaten.

½ cup (100 g) granulated sugar.

2 ½ teaspoons pumpkin pie spice.

1 16-ounce gluten free yellow cake mix.

8 tablespoons (112 g) unsalted butter, melted and cooled.

½ cup semi-sweet chocolate chips, (or chopped pecans).

Preheat the oven to 350° F. Grease and line a 9-inch square or round baking.

pan and set it aside. If you have nonstick aluminum foil, that’s ideal.

In a medium-sized bowl, place the pumpkin puree, condensed milk, eggs, sugar,.

and pumpkin pie spice, and mix until well-combined.

The pumpkin mixture will be smooth and relatively thin. Pour it into the.

Sprinkle about 1/3 of the dry cake mix over the top of the pumpkin mixture.

Using a butter knife, swirl the dry cake mix into the wet ingredients to.

begin to mix them together (although not fully).

Sprinkle the rest of the dry cake mix on top, and smooth carefully until it.

covers the bottom mixture evenly.

Pour the melted butter evenly on top of the cake. Sprinkle the top evenly.

with the chocolate chips.

Cover the top of the pan securely with aluminum foil.

Place the cake pan in the center of the preheated oven, and bake for 25.

Uncover the pan, and continue to bake until the cake has browned around the.

edges and doesn’t jiggle in the center when moved gently from side to side.

(about 20 minutes more).

Remove the pan from the oven and allow the cake to cool completely before.

slicing into squares or wedges and serving.

For cleaner slices, refrigerate the cake for 20 minutes before slicing.