The Cozy Aroma of Fall

Ever walked into a kitchen filled with the warm, spicy scents of pumpkin and spice? That’s the magic of this Cozy & Easy Gluten Free Pumpkin Dump Cake! It’s not just about flavor but also the bliss of a simple one-pan dessert that feels like a warm hug on a chilly day. Plus, it’s perfect for family gatherings, last-minute get-togethers, or just because you deserve a slice of heaven (or two… no judgment here!).

Why Make This Recipe

Why will you absolutely fall for this recipe? Here’s the scoop:

Super simple cleanup: One bowl and one pan? Yes, please! You can spend more time enjoying dessert and less time scrubbing dishes. 🙌
Family-friendly: Everyone loves it — kids, adults, and even picky eaters might just be won over by its pumpkin goodness.
Affordable ingredients: You probably have most of these items tucked away in your pantry. Who doesn’t love a great dessert that won’t break the bank?

Ingredients

You don’t need fancy stuff — just these basics!

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk (or dairy-free option)
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla extract
1 box gluten-free yellow cake mix (about 15 oz)
3/4 cup melted butter (or dairy-free alternative)
Optional: chopped pecans or walnuts

Directions

Let’s get cooking with these easy-peasy steps:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, salt, and vanilla until it’s smooth and creamy.
Pour the filling into the greased pan.
Sprinkle the cake mix evenly over the top like a cozy blanket.
Drizzle the melted butter over the cake mix to cover it.
If you’re feeling fancy, add some chopped pecans or walnuts for that delightful crunch.
Bake for about 50–60 minutes, until it’s golden brown and the edges start to bubble.
Allow it to cool for 15–20 minutes before slicing. You can serve it warm, chilled, or at room temperature — all delicious options!

How to Make Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

Ready for a sneak peek into the process? Start by gathering your ingredients and preheating the oven. Whisk everything together until you’re left with a luscious mix of pumpkin goodness. Pour it into your baking dish and top it off with cake mix and that buttery drizzle. Pro tip? Drizzling can be an art! Make sure you cover all the cake mix without overdoing it.

Once it’s baking, the kitchen will start to smell like a cozy café in autumn. Just try to resist digging in right away — it will be worth the wait!

How to Serve Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

For serving, think of a colorful presentation. You can top slices of this gorgeous pumpkin cake with a dollop of coconut whipped cream (vegan and dairy-free!) or a sprinkle of cinnamon. Just imagine the vibrant orange color paired with the soft, fluffy texture, and that crunchy nut topping… talk about a feast for the senses!

The aroma alone will have your guests clamoring for seconds.

How to Store Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

This delightful dessert keeps well for about 3-4 days in the fridge. Just make sure to cover it tightly so it stays fresh! Want to enjoy it later? It freezes beautifully for up to 3 months. Just slice it into portions, wrap it well, and thaw it on the counter when you’re ready to indulge again.

Tips to Make Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

Here are some insider tips to up your pumpkin cake game:

Don’t skip the brown sugar! It adds a lovely depth of flavor.
For an extra burst of decadence, try adding a dash of maple syrup to the filling.
Timing is everything: Let it cool before slicing to avoid a gooey mess.
If you’re feeling adventurous, a sprinkle of sea salt on top can enhance the flavors even more.

Variation

Want to switch things up? Make it vegan by substituting the eggs for a flax eggs mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). You can also play with flavors, like adding some white chocolate chips or a layer of caramel drizzle for an extra treat!

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it down to a similar consistency as canned pumpkin.

How can I make this recipe lower in sugar?
Reduce the granulated and brown sugar by 1/4 cup each, and use a sugar substitute.

Can this be made a day ahead?
Yes! In fact, it often tastes even better the next day as the flavors meld together. Just keep it covered in the fridge.

📌 Pin this recipe for your next cozy dinner night!