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Cozy & Easy Gluten Free Pumpkin Dump Cake

A simple and delicious one-pan dessert that combines pumpkin puree with a gluten-free cake mix, creating a warm and comforting treat perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 15 oz can pumpkin puree Canned or homemade
  • 1 12 oz can evaporated milk Can use dairy-free option
  • 3 large eggs Can substitute with flax eggs for vegan option
  • 1 cup granulated sugar Adjust for lower sugar variation
  • 1/2 cup brown sugar Do not skip for depth of flavor
  • 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 Use dairy-free alternative if desired
  • 1/2 cup chopped pecans or walnuts Optional, for crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. 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.
  3. Pour the filling into the greased pan.
  4. Sprinkle the cake mix evenly over the top.
  5. Drizzle the melted butter over the cake mix to cover it.
  6. Optionally, add chopped pecans or walnuts.
Baking
  1. Bake for about 50–60 minutes, until golden brown and the edges start to bubble.
  2. Allow to cool for 15–20 minutes before slicing.

Notes

Serve warm, chilled, or at room temperature. Keeps well for 3-4 days in the fridge. Can freeze for up to 3 months.