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Gluten-Free Pumpkin Dump Cake {Dairy-Free Option!}

Gluten-Free Pumpkin Dump Cake {Dairy-Free Option!}

Published: Oct 19, 2020 by Sandi Gaertner · 36 Comments · This post may contain affiliate links

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If you love pumpkin and fall-flavored desserts, wait until you try this homemade gluten-free pumpkin dump cake recipe! This simple pumpkin dump cake is quick and easy to make, and it is a delicious dessert the whole family will love.

a slice of gluten free pumpkin dump cake with pumpkin spice whipped cream

(This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.)

Jump to:
  • Why this recipe is special:
  • Ingredient notes:
  • Step by step recipe directions:
  • Expert tips and recipe FAQ:
  • More Gluten-Free Pumpkin Recipes:
  • Reader Review:
  • 📖 Recipe
  • 💬 Comments

You are in for a special treat today. I am so in love with Safeway's new gluten-free cake mixes that I had to create a special gluten-free fall dessert recipe using it! All of the best and only $2.99 a box! You know how expensive gluten-free can be, and this is an incredible deal on high-quality gluten-free mixes!

If you have been looking for a delicious cake to make this fall, you are going to want to try this easy pumpkin dump cake recipe! I include variations to make this dairy-free and egg-free, so it is easily adapted for many food allergies!

The holidays are going to look very different this year. More people than ever are cooking at home, and Safeway makes it easy to find all of the ingredients you need.

Have you been to your local Safeway lately? It is my favorite place to find great gluten-free foods! Their store brands Open Nature®, Signature SELECT™, Lucerne®, and O Organics® lines mean more affordable foods for everyone and many delicious options! It can help you stick to a budget!

Why this recipe is special:

This recipe is special because not only do you spend less on the ingredients to make it, but the flavor is bursting with pumpkin spice and fall flavors! This cake whips up so quickly, and it makes a delicious, family-friendly dessert. Jazzing up boxed gluten-free cake mix is a great cheat that saves you time!

All you need is a gluten-free yellow cake mix and pumpkin pie filling that you make from scratch! This cake keeps up to 3-4 days, or you can freeze the extras so you can enjoy this cake anytime!

You can find the ingredients to make this pumpkin dump cake and this delicious vegan, gluten-free almond butter cake!

pumpkin dump cake ingredients

Ingredient notes:

  • One box Open Nature Gluten-Free Vanilla Cake Mix - The box was 14 ounces of dry cake mix.
  • One can pumpkin puree - you can also roast your own pumpkin. Safeway also sells great pie pumpkins for roasting!
  • Butter - if you are dairy-free, you can use vegan butter or coconut oil
  • Pecans - you can also use walnuts or another nut
  • Brown sugar - dark or light sugar will work beautifully for the topping.
  • Lucern Pumpkin Spice Whipped Cream - this creamy whipped cream has just the right amount of pumpkin spice!
  • Evaporated milk - use coconut evaporated milk if you are dairy-free.
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Step by step recipe directions:

Wet pumpkin cake ingredients in a bowl
Step 1
pouring the pumpkin mixture into a 9x13 pan
Step 2

Step 1: Preheat your oven to 350º F. Add the wet ingredients to a bowl and mix well.

Step 2: Pour the wet ingredients into a greased 9x13 baking pan. This pumpkin mixture should spread on its own, but if it doesn't, use a spoon to make sure it is evenly distributed.

sprinkling gluten free cake mix over the pumpkin mixture
Step 3
sprinkling brown sugar over the cake mix
Step 4
drizzling on melted butter over the cake
Step 5

Step 3: Sprinkle the gluten-free cake mix over the pumpkin mixture. Try to spread it evenly but it is okay if it isn't perfect.

Step 4: Next, sprinkle the brown sugar over the cake mix. Spread the pecans over the brown sugar.

Step 5: Drizzle the melted butter over the cake. (One reader cut the butter into small slices and covered the top of her cake. She felt it was easier to distribute the butter this way. Both ways work.) Bake at 350º F for 30 minutes. You will notice the cake is a little jiggly. The toothpick test will not work to test if the cake is done.

You are looking for a golden top of the cake. The cake will continue to set as it cools.

a baked pumpkin dump cake in a 9x13 silver baking pan

Slice and top with Lucerne Pumpkin Spice Whipped Cream for a delicious treat!

a slice of pumpkin dump cake next to the whipped cream bottle

Expert tips and recipe FAQ:

Can you use a homemade cake mix in this recipe?

You can definitely use a favorite gluten-free cake mix to make this recipe.

Can you make this egg-free?

You can easily make this recipe egg-free by substituting ⅓ cup applesauce and 3 tablespoons Bob's Red Mill Egg Replacer.

Can you make this dump cake dairy-free?

You can easily make this gluten-free dump cake dairy-free by substituting the butter for vegan butter.

How long will this cake keep?

This cake will keep up to 3 days in the refrigerator or freeze it up to 4 months.

More Gluten-Free Pumpkin Recipes:

  • Gluten-Free Pumpkin Bread {Dairy-Free Too!}
  • The Best Gluten-Free Pumpkin Recipes
  • Gluten-Free Pumpkin Snickerdoodles
  • Easy Gluten-Free Pumpkin Bundt Cake
a slice of gluten free pumpkin dump cake on a plate

I can't wait to hear what you think of this delicious pumpkin pecan dump cake recipe! Drop me a comment to let me know how it tastes!

Reader Review:

This is super easy and I used coconut evaporated milk and smart balance dairy free butter.

Leigh Anne, Pinterest User

📖 Recipe

a slice of gluten free pumpkin dump cake with pumpkin spice whipped cream

Gluten Free Pumpkin Dump Cake

Sandi Gaertner
A delicious creamy gluten free pumpkin dump cake that is perfect for fall. There is also a dairy free option.
4.97 from 31 votes
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Gluten Free Cake Recipes
Cuisine American
Servings 16
Calories 405 kcal

Equipment

  • 9x13 pan
  • Mixing bowls

Ingredients
  

  • 1 box gluten free cake mix 14 ounce box, vanilla flavor
  • 15 ounces pumpkin puree
  • 12 ounces evaporated milk *see note
  • 4 eggs
  • 1 ½ cups sugar
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons pumpkin pie spice

For Topping

  • 1 cup butter *see note
  • ¼ cup brown sugar
  • ½ teaspoon 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 9x13 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 the top of the cake. Be sure to cover as much area as you can. You can use a spoon to gently swirl the cake topping and butter a bit if you like. You can also cut the butter into small slices and lay them over the cake mix topping and cover the cake this way. (A reader suggested this may be easier to cover the top of the cake better.)
  • 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.

Video

Notes

  1. I highly recommend using a gluten free vanilla flavored cake mix.
  2. 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.
  3. Allow cooling completely as this cake will finish setting as it cools.
  4. Top with whipped cream, ice cream, or enjoy plain!
  5. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 405kcalCarbohydrates: 48gProtein: 5gFat: 23gSaturated Fat: 10gCholesterol: 78mgSodium: 365mgPotassium: 259mgFiber: 2gSugar: 36gVitamin A: 4605IUVitamin C: 2mgCalcium: 124mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

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    Recipe Rating




  1. Michelle C

    December 08, 2022 at 12:45 pm

    5 stars
    This is a wonderful cake. Everyone loved it! Does it make a difference what kind of pan you bake it in? My friend used a glass baking dish and it didn’t set up. I used a non stick baking dish.

    Reply
    • Sandi Gaertner

      December 08, 2022 at 3:27 pm

      I am so glad everyone loved the recipe!

      Reply
  2. Kathrine

    November 24, 2022 at 8:17 am

    5 stars
    This turned out absolutely perfect and was delicious. I’m always skeptical about gluten-free recipes but my mother needs them so we always try something different.
    The only thing I did different is when I make dump cakes a grate the butter and then keep it in the freezer till it’s ready to go, and it spreads so evenly over the cake itself.

    Reply
    • Sandi Gaertner

      November 24, 2022 at 8:39 am

      I am so glad you loved this recipe, and I love your idea to grate the butter!

      Reply
  3. Cindy Smithers

    November 21, 2022 at 11:47 am

    5 stars
    Delicious.........my non GF friends went crazy over it!!!!!

    Reply
    • Sandi Gaertner

      November 21, 2022 at 12:01 pm

      Thank you so much. I am so glad everyone, even the non-GF friends, love it!!

      Reply
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