If you crave the cozy flavors of pumpkin pie with the ease of a sheet cake, this Easy Gluten Free Pumpkin Dump Cake will be your new fall go-to. It takes about 10 minutes to assemble, bakes up with a golden, buttery crumble on top, and fills your kitchen with the best autumn aroma.
I tested this several times in my home kitchen to nail the texture: silky pumpkin custard on the bottom, crisp cake-crumble on top. It is simple, reliable, and perfect for holidays or weeknights.
Easy Gluten Free Pumpkin Dump Cake
Equipment
- 1 9x13 inch baking dish
- 1 Large bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Nonstick spray or butter for greasing
- 1 spatula or spoon for smoothing
Ingredients
Pumpkin Layer
- 15 oz pumpkin puree not pumpkin pie filling
- 2 eggs large
- 0.5 cup brown sugar packed; light or dark; sub coconut sugar
- 0.5 cup granulated sugar reduce to 1/3 cup for less sweet
- 1.5 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 0.5 tsp fine sea salt
- 12 oz evaporated milk or 1 1/2 cups half-and-half or full-fat coconut milk for dairy free
- 1 tsp vanilla extract optional
Crumble Topping
- 1 box gluten free yellow cake mix about 15 oz; King Arthur, Betty Crocker, or similar; if using a 17 oz box, use it all and increase butter to 10 tbsp
- 0.5 cup unsalted butter melted and cooled slightly; sub dairy free butter
- 0.5 cup pecans or walnuts chopped; optional; omit for nut free
- 1 tbsp coarse sugar or cinnamon sugar optional for sparkle
Instructions
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray for the best custard-to-crumble ratio.
- In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, evaporated milk, and vanilla until smooth and evenly combined.
- Pour the pumpkin mixture into the prepared pan and smooth the surface so it bakes evenly.
- Sprinkle the gluten free cake mix evenly over the pumpkin layer. Do not stir.
- Scatter pecans or walnuts on top if using. Drizzle the melted butter slowly and evenly across the entire surface to moisten the dry mix. Sprinkle coarse sugar if desired.
- Bake for 50 to 60 minutes until the top is deep golden and the pumpkin layer is set at the edges with a gentle jiggle in the center. If your oven runs cool, add 5 to 10 minutes.
- Let the cake cool at least 20 minutes so the custard sets. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
Why You’ll Love This Easy Gluten Free Pumpkin Dump Cake
- Foolproof prep with pantry staples and one bowl
- Rich pumpkin pie base with a crisp, buttery, gluten free topping
- Easy to make dairy free and nut free
- Feeds a crowd and travels well for potlucks
- Make ahead friendly for stress-free entertaining
Easy Gluten Free Pumpkin Dump Cake Ingredients & Substitutions
Pumpkin Layer
- 15 oz pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup brown sugar, packed (light or dark; sub coconut sugar)
- 1/2 cup granulated sugar (reduce to 1/3 cup for less sweet)
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 12 oz evaporated milk (sub 1 1/2 cups half-and-half or full-fat coconut milk for dairy free)
- 1 tsp vanilla extract, optional
Crumble Topping
- 1 box gluten free yellow cake mix, about 15 oz (King Arthur, Betty Crocker, or similar)
- 1/2 cup unsalted butter, melted and cooled slightly (sub dairy free butter)
- 1/2 cup chopped pecans or walnuts, optional (omit for nut free)
- 1 tbsp coarse sugar or cinnamon sugar, optional for sparkle
Ingredient notes: Ensure your cake mix is labeled gluten free. If using a brand that is 17 oz, use it all and increase melted butter to 10 tbsp for even coverage.
Step-by-Step Instructions to Make Easy Gluten Free Pumpkin Dump Cake
Step 1: Prep the Pan and Oven
Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter or nonstick spray. This size yields the best custard-to-crumble ratio.
Step 2: Whisk the Pumpkin Base
In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, evaporated milk, and vanilla until smooth and evenly combined.
Step 3: Pour and Level
Pour the pumpkin mixture into the prepared pan and smooth the surface so it bakes evenly.
Step 4: Add the Dry Cake Mix
Sprinkle the gluten free cake mix evenly over the pumpkin layer. Do not stir. Aim for an even blanket from corner to corner.
Step 5: Top with Nuts and Butter
Scatter pecans or walnuts on top if using. Drizzle the melted butter slowly and evenly across the entire surface to moisten the dry mix. Sprinkle coarse sugar if you like extra crunch.
Step 6: Bake
Bake for 50 to 60 minutes until the top is deep golden and the pumpkin layer is set at the edges with a gentle jiggle in the center. If your oven runs cool, add 5 to 10 minutes.
Step 7: Cool and Serve
Let the cake cool at least 20 minutes so the custard sets. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Tips for Success
- Even butter coverage matters. Drizzle in thin streams so there are no dry pockets of cake mix.
- Check doneness in the center and corners. The top should be crisp and the edges set.
- Avoid pumpkin pie filling. It is pre-sweetened and spiced and will make the dessert overly sweet and soft.
- Use a light-colored metal pan for the crispiest top. Glass may require a few extra minutes.
- Let it rest before slicing. The custard firms as it cools for clean pieces.
- For dairy free, use full-fat coconut milk and dairy free butter for the best texture.
Variations of Easy Gluten Free Pumpkin Dump Cake
- Maple Pecan: Replace 1/4 cup of the granulated sugar with pure maple syrup and add extra chopped pecans on top.
- Gingerbread Twist: Use a gluten free spice or gingerbread cake mix for a bolder spice profile.
- Chocolate Chip: Sprinkle 1/2 cup mini chocolate chips under the dry cake mix for melty pockets.
- Apple Pumpkin: Swirl 1/2 cup apple butter into the pumpkin layer before adding cake mix.
- Nut Free Crunch: Skip nuts and finish with a mix of coarse sugar and a pinch of cinnamon.
Serving Suggestions: What to Pair with Easy Gluten Free Pumpkin Dump Cake
- Lightly sweetened whipped cream with a pinch of cinnamon
- Vanilla bean or butter pecan ice cream
- Warm caramel drizzle and a sprinkle of flaky salt
- Freshly brewed coffee, chai, or a glass of cold milk
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
- Freeze: Portion into slices, wrap well, and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices in a 325°F oven for 10 to 12 minutes, or microwave 20 to 30 seconds until just warmed.
Food safety note: Because this is custard based with eggs and milk, store chilled and avoid leaving out for more than 2 hours.
Memories Made Around the Table
This is the dessert I brought to a leaf-peeping potluck the year we moved into our home. I pulled it from the oven as friends arrived, and everyone lingered in the kitchen while that cinnamon pumpkin scent did all the talking.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it. Pumpkin pie filling is already sweetened and spiced, which can throw off both flavor and texture. Use 100 percent pumpkin puree for consistent results.
Which gluten free cake mix works best?
Choose a 15 oz gluten free yellow cake mix with xanthan gum such as King Arthur or Betty Crocker. If your box is 17 oz, use it all and increase the butter to 10 tbsp.
How do I make this dairy free?
Swap evaporated milk for full-fat coconut milk and use a dairy free butter substitute. The texture stays creamy and the topping crisps nicely.
My center looks soft. Is it underbaked?
A slight jiggle in the center is normal and sets as it cools. If the top is pale and the edges are loose, bake 5 to 10 minutes longer.
Can I make it ahead?
Yes. Bake up to 1 day in advance, cool, cover, and refrigerate. Reheat gently at 325°F until warmed through for a just-baked taste.
Final Thoughts
This Easy Gluten Free Pumpkin Dump Cake delivers all the comfort of pumpkin pie with a crunchy, buttery topping and very little effort. Keep a can of pumpkin and a box of gluten free cake mix on hand and you can have a crowd-pleasing dessert any night of the week.