This Gluten Free Dump Cake is a deliciously easy recipe that will feed a crowd. This apple dump cake is full of sweet apple cinnamon flavors! All you need are three simple ingredients to make this delicious recipe!
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This is a brand new cake recipe y’all are going to love. It is a 3-ingredient cake that is full of fruity goodness. It has the flavors of a cobbler but is made as a 9×13-sized cake. Grab a box of gluten free cake mix, pie filling, and butter. That is all you need!! Trust me when I say this cake is probably one of the easiest cake recipes on my blog.
Another plus with this recipe is that you get flavor options! Use any flavor of gluten free cake mix and pie filling.f you love dessert as much as me, I have 100s of easy gluten free dessert recipes to keep you baking!
You can use store-bought cake or use my Gluten Free Vanilla Cake Mix or Gluten Free Chocolate Cake Mix recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Cake Mix – I used King Arthur Gluten Free Cake Mix. Other brands will also work well.
- Pie Filling – I used Duncan Hines Comstock’s “Simply” brand because it has no artificial preservatives or flavors. Any brand of pie filling will work.
- Butter – Use unsalted butter for this recipe.
Substitutions:
- You can make the pie filling from scratch if you prefer not to use store-bought! Try using the blueberry filling from my popular Gluten Free Blueberry Pie.
How To Make Gluten Free Dump Cake:
Step 1: Spray a non-stick baking spray on your baking dish. Preheat the oven to 350º F. Add the pie filling to the pan.
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Step 2: Sprinkle the cake mix over the pie filling. Use a large spoon to spread it out evenly if needed.
Step 3: Cut the butter and place it evenly on top of the cake mix. Be sure to cover as much of the top as you can with the butter.
Step 4: Bake for 25-30 minutes until the top is golden and the fruit is bubbling up around the sides.
Tips For Success
1. This cake is very easy to make. Be sure to use the right amount of butter. It is important to cover the top of the cake with butter chunks so it can help form the cake on top.
2. Use a non-stick spray to prevent the pie filling from sticking to the pan.
Serving Suggestions:
Serve warm or cold with either fresh whipped cream or vanilla ice cream on top.
If you love dump cakes, try my Gluten Free Pumpkin Dump Cake recipe, too!
Frequently Asked Questions:
This simple cake got its name, dump cake, because you literally dump the ingredients into the baking dish.
Store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
More Gluten Free Cake Recipes:
- Easy Gluten Free Lemon Bundt Cake
- Gluten Free Tres Leches Cake
- The Best Gluten Free Hummingbird Cake
- Gluten Free Chocolate Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Apple Dump Cake
Equipment
Ingredients
- 1 box gluten free cake mix * see notes
- ½ cup unsalted butter
- 22 ounces pie filling 2 cans
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Instructions
- Preheat the oven to 350º F.
- Spray non-stick baking spray or coconut oil in a 9×13 baking dish.
- Spread the 22 ounces pie filling across the bottom of the baking dish.
- Sprinkle the 1 box gluten free cake mix over the top of the pie filling. Use a spoon to smooth it out so it is disbursed evenly.
- Cut the cold ½ cup unsalted butter into small pieces and spread it out evenly across the top of the entire surface of the cake.
- You can also put the cake mix and butter into a food processor and pulse to blend the two together. Just pour this mixture on top of the pie filling.
- Bake the cake for 30 minutes until the top is slightly golden and the fruit is bubbly.
- Serve the cake warm or cold with whipped cream or ice cream.
Notes
- I tested this recipe with King Arthur gluten free vanilla cake mix. Other brands will also work, but note King Arthur’s is in a 22 ounce box.
- You can also use my homemade Gluten Free Vanilla Cake Mix or my Gluten Free Chocolate Cake Mix to make your own cake mix.
- I used Comstock “Simply” pie filling because it doesn’t have preservatives or artificial ingredients. You can any brand or homemade pie filling.
- Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I don’t usually comment but.. I almost destroyed a dessert for a family gather because the size of the box for the cake mix wasn’t given.
It would be truly helpful if you could put the size of the box to use for the cake mix. Other than that it is delicious!
Hi Eva, I am sorry it almost didn’t work out for you and I am really glad you loved the cake. Did you read the notes section of the recipe? I specifically said I used King Arthur’s Gluten-Free Cake mix. To make it more clear, I just added that their box is 22 ounces. In stating the name of the brand I tested in this recipe, it was meant to guide readers what box mix to use.
I did use the King Arthur one but it was the 1lb box as it was the only one I saw that was that brand. Thank you I will try it with a smaller box next time!
Hi Eva, I didn’t realize they made different gluten-free cake mix sizes. Thank you for letting me know.
At a retreat & EVERYONE ( 12 scrapbook ladies) loved it!
Thank You!
You made my day, Desi. Thank you for coming back to let me know everone at the retreat loved this cake.
Perfect! Thank you! Making this cake on Saturday for our family Christmas. Super excited to try it.
I hope you had a wonderful Christmas, Cinthia :-).
Are you using (2) 22 ounce pie fillings OR (2) 11 ounce to equal the 22 ounces listed? They way the recipe is worded I was not 100% sure. Thank you!
Hi Cinthia, I used two 21 ounce cans, Duncan Hines Simply Pie Filling. I hope this helps.
This was the perfect fall treat and something the whole family enjoyed! Also, loved that it is gluten free. Thanks for the great recipe can’t wait to try your next one (-:
I am so glad you enjoyed this cake. Thanks for coming back to let me know it was great.
The cake turned out great, but it was nowhere near ready after 25 minutes. I followed your recipe and notes completely. I think it was in the oven closer to 50 minutes, and I had to mix in uncooked cake mix a few times. Still worth it, and easy to prepare.
Hi Kate, That is interesting. What size pan did you cook it in? Also, was it metal or glass?
I tried making this, but the cake mix did not cook evenly someone’s raw and some.was cooked. Any ideas why?
Hi Diane, I need some information in order to help troubleshoot. 1. What brand and flavor of cake mix did you use? 2. Did you use the same quantities of ingredients? 3. How much coverage of butter did the top of the cake have? 4. What size/dept of a pan did you bake them in? Also what type of pan, glass, ceramic, or metal?