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.
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(This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.)
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 gluten free pumpkin dump cake recipe gets rave reviews:
- This recipe is special because you spend less on the ingredients to make it, and the flavor is bursting with pumpkin spice and fall flavors!
- This cake whips up quickly, making 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 lasts up to 3-4 days, or you can freeze the extras so you can enjoy this cake anytime!
yI made your Pumpkin Dump Cake today, testing it out for American Thanksgiving. Turned our great. My only modification was to throw the cake mix, topping spices, and better in my food processor and grind it up into find crumbs before I sprinkled. I did this because I’ve had not the greatest luck in the past with dump cakes, with the melted or pats of butter, with having a bit of dry mix left on top. I sprinkled the pecans on top of that. Seemed to work out great!
Marjorie B., Facebook comment
You can find the ingredients for this pumpkin dump cake and this delicious vegan, gluten-free almond butter cake!
Allergen Information:
This homemade pumpkin dump cake is gluten-free, soy-free, and oat-free. Make it dairy-free using dairy-free butter. You can easily make this recipe egg-free by substituting 1/3 cup applesauce and 3 tablespoons Bob’s Red Mill Egg Replacer.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
Step-By-Step Photos and Directions:
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 9×13 baking pan. This pumpkin mixture should spread on its own, but if it doesn’t, use a spoon to ensure it is evenly distributed.
Options for the Topping:
Use a food processor to mix the butter, seasonings, and cake mix, as mentioned by the reader below, or make it the traditional way by sprinkling the cake mix as I did.
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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.
Slice and top with Lucerne Pumpkin Spice Whipped Cream for a delicious treat!
If you love dump cakes, try this Gluten Free Apple Dump Cake recipe too!
Frequently Asked Questions:
You can definitely use a favorite gluten-free cake mix to make this recipe.
You can easily make this gluten-free dump cake dairy-free by substituting the butter for vegan butter.
This cake will keep fresh for up to 3 days in the refrigerator or freeze it for 4 months.
More Gluten-Free Pumpkin Recipes:
Reader Rave:
This is super easy and I used coconut evaporated milk and smart balance dairy free butter.
Leigh Anne, Pinterest User
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!
Gluten Free Pumpkin Dump Cake
Equipment
Ingredients
- 1 box gluten free cake mix 14 ounce box, vanilla flavor
- 15 ounces pumpkin puree
- 12 ounces evaporated milk *see note
- 4 large eggs
- 1 ½ cups cane sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
For Topping
- 1 cup unsalted butter *see note
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 cup chopped pecans
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Instructions
- Preheat your oven to 350º F.
- In a large bowl, add 15 ounces pumpkin puree, 4 large eggs, 1 1/2 cups cane sugar, 12 ounces evaporated milk, 2 teaspoons ground cinnamon, and 1 1/2 teaspoons pumpkin pie spice. Mix well with a whisk.
- Pour the pumpkin mixture into a greased 9×13 baking pan.
- Sprinkle the vanilla 1 box gluten free cake mix over the pumpkin mixture. Try to spread it out gently to make it even.
- In a small bowl, add 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon and mix. Sprinkle it over the cake mix.
- Sprinkle the chopped 1 cup chopped pecans over the sugar cinnamon mix.
- Drizzle the melted 1 cup unsalted 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
- 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 airtight 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, 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.
