Gluten-Free Pumpkin Dump Cake
This easy gluten-free pumpkin dump cake is the no-fuss Thanksgiving dessert you’ve been dreaming of. Creamy, spiced, and golden-baked perfection!
There’s a reason I make this gluten-free pumpkin dump cake every single fall—it’s genuinely foolproof, and honestly? It tastes like you spent way more effort than you actually did. One memorable Thanksgiving, I realized at 3 PM that I’d forgotten to plan dessert, threw together this gluten-free pumpkin recipe, and had guests asking for the recipe before dinner even ended. That’s when I knew I’d found kitchen gold.
The magic of this easy gluten-free pumpkin dump cake lies in its simplicity. You literally dump the filling into a pan, sprinkle gluten-free cake mix on top, drizzle with butter, and let the oven do the heavy lifting.
Whether you’re hosting Thanksgiving, bringing a dessert to a potluck, or simply craving that cozy pumpkin spice flavor, this gluten-free pumpkin dessert delivers every single time. It’s warm, it’s comforting, and it proves that gluten-free baking doesn’t have to be intimidating or time-consuming.
Table of Contents
The Best Gluten-Free Pumpkin Dump Cake
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Small saucepan
- Oven
- Measuring cups and spoons
Ingredients
For the Pumpkin Filling
- 1 (15 oz) can Pumpkin puree
- 1 (12 oz) can Evaporated milk (or dairy-free option)
- 3 large Eggs
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 1 tablespoon Pumpkin pie spice
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
For the Topping
- 1 box (about 15 oz) Gluten-free yellow cake mix
- ¾ cup Melted butter (or dairy-free alternative)
- as desired optional Chopped pecans or walnuts for crunch
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray. A well-greased pan ensures clean edges and makes serving this gluten-free pumpkin dump cake an absolute breeze.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, both sugars, pumpkin pie spice, salt, and vanilla extract until completely smooth. This is where the flavor magic happens—all that warm spice mixing with creamy pumpkin creates something irresistible.
- Pour the entire pumpkin filling mixture into your prepared baking dish, spreading it gently to create an even layer. This creamy base is going to become absolutely golden and delicious as it bakes.
- Sprinkle the entire box of gluten-free yellow cake mix evenly across the top of the pumpkin filling, making sure to cover it completely. Don’t stir—this is the ‘dump’ part that makes this easy gluten-free pumpkin recipe so wonderfully simple.
- Slowly drizzle the melted butter over the cake mix layer, letting it soak in and create a gorgeous topping. The butter helps the cake mix bake up golden and crispy on top while staying moist underneath.
- If you’re using chopped pecans or walnuts, sprinkle them over the buttered cake mix for extra texture and a classic fall touch. This step is totally optional, but it does add a wonderful nutty dimension to your gluten-free pumpkin dump cake.
- Bake for 50–60 minutes until the top is golden brown and you see the filling gently bubbling around the edges. You’ll know it’s done when the kitchen smells like pure autumn comfort.
- Remove from the oven and let your gluten-free pumpkin dessert cool for 15–20 minutes before slicing. This resting time helps everything set just enough to make serving neat and beautiful.
Notes
Ingredients For Gluten-Free Pumpkin Dump Cake
| Ingredient | Amount |
|---|---|
| For the Pumpkin Filling: | |
| Pumpkin puree | 1 (15 oz) can |
| Evaporated milk (or dairy-free option) | 1 (12 oz) can |
| Large eggs | 3 |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Pumpkin pie spice | 1 tablespoon |
| Salt | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| For the Topping: | |
| Gluten-free yellow cake mix | 1 box (about 15 oz) |
| Melted butter (or dairy-free alternative) | ¾ cup |
| Chopped pecans or walnuts (optional) | as desired |
Instructions For Gluten-Free Pumpkin Dump Cake
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray. A well-greased pan ensures clean edges and makes serving this gluten-free pumpkin dump cake an absolute breeze.
Step 2: Create the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, both sugars, pumpkin pie spice, salt, and vanilla extract until completely smooth. This is where the flavor magic happens—all that warm spice mixing with creamy pumpkin creates something irresistible.
Step 3: Layer Your Creation
Pour the entire pumpkin filling mixture into your prepared baking dish, spreading it gently to create an even layer. This creamy base is going to become absolutely golden and delicious as it bakes.
Step 4: Add the Cake Mix Magic
Sprinkle the entire box of gluten-free yellow cake mix evenly across the top of the pumpkin filling, making sure to cover it completely. Don’t stir—this is the “dump” part that makes this easy gluten-free pumpkin recipe so wonderfully simple.
Step 5: Drizzle with Butter
Slowly drizzle the melted butter over the cake mix layer, letting it soak in and create a gorgeous topping. The butter helps the cake mix bake up golden and crispy on top while staying moist underneath.
Step 6: Add Your Optional Crunch
If you’re using chopped pecans or walnuts, sprinkle them over the buttered cake mix for extra texture and a classic fall touch. This step is totally optional, but it does add a wonderful nutty dimension to your gluten-free pumpkin dump cake.
Step 7: Bake Until Perfect
Bake for 50–60 minutes until the top is golden brown and you see the filling gently bubbling around the edges. You’ll know it’s done when the kitchen smells like pure autumn comfort.
Step 8: Cool Before Serving
Remove from the oven and let your gluten-free pumpkin dessert cool for 15–20 minutes before slicing. This resting time helps everything set just enough to make serving neat and beautiful.
Substitutions for Dietary Needs
Dairy-Free Gluten-Free Pumpkin Dump Cake
Simply swap the evaporated milk for a dairy-free evaporated coconut or oat milk alternative, and use dairy-free butter for the topping. Your gluten-free dairy-free pumpkin dump cake will be just as creamy and satisfying as the original.
Egg-Free Version
Replace the 3 eggs with a flax or chia egg mixture (3 tablespoons ground flax or chia seeds mixed with 9 tablespoons water, then let sit for 5 minutes). This easy gluten-free pumpkin recipe adapts beautifully, and your texture will remain perfectly moist.
Coconut Oil Swap
If you don’t have butter on hand, use the same amount of melted coconut oil in the topping. Your easy gluten-free pumpkin dump cake will have a subtle coconut undertone that complements the spices beautifully.
Brown Butter Upgrade
Well, if you want to elevate this gluten-free pumpkin dessert, try browning your butter in a small saucepan until it’s nutty and fragrant, then drizzle it over the cake mix. This adds incredible depth and sophistication to every bite.
Refined Sugar-Free Option
Swap the granulated and brown sugar for coconut sugar or allulose in a one-to-one ratio for your gluten-free pumpkin dump cake. The texture remains unchanged while you reduce your refined sugar intake.
Troubleshooting Tips
My Cake Mix Didn’t Get Crispy
If your topping stayed soft instead of golden, the butter may not have been distributed evenly enough. Make sure you’re drizzling it slowly across the entire surface—the dry cake mix needs that butter to transform into something crispy and delicious.
The Filling Seems Too Watery
Overmixing or using a very thin evaporated milk can cause this in your gluten-free pumpkin dump cake. Whisk until smooth but don’t over-beat, and double-check that you’re using standard evaporated milk, not condensed milk.
The Cake Mix Sank Into the Filling
This sometimes happens if the filling is too warm when you add the cake mix or if you let it sit too long before baking. Keep your filling at room temperature and get your gluten-free pumpkin dessert into the oven within a few minutes of assembly.
Edges Are Burning but Center Isn’t Done
Tent the top loosely with foil during the last 15–20 minutes of baking to prevent over-browning. Your easy gluten-free pumpkin dump cake will continue cooking evenly while the cover protects the top.
Storage and Make-Ahead Magic
Refrigerator Storage
This gluten-free pumpkin dump cake keeps beautifully in the fridge for up to 5 days when covered with plastic wrap or stored in an airtight container. It actually tastes even better as the flavors meld together over time!
Freezing for Later
You can freeze your gluten-free pumpkin dessert for up to 3 months by wrapping cooled pieces individually or freezing the whole pan tightly in plastic wrap and foil. Thaw overnight in the refrigerator and serve cold or reheated to your preference.
Baking Ahead
Prepare your easy gluten-free pumpkin dump cake completely the night before serving, cover it, and refrigerate unbaked. Simply pop it in the oven the next day—you might need to add 5–10 extra minutes to the baking time since you’re starting from cold.
Serving Suggestions
Classic Pairing
Serve this gluten-free pumpkin dump cake with a dollop of whipped cream or a scoop of vanilla ice cream for pure comfort. The cool creaminess against the warm, spiced cake is absolutely divine.
Thanksgiving Table Star
This easy gluten-free pumpkin dessert is perfect for Dairy Gluten-Free Thanksgiving Dessert celebrations when you need something impressive but manageable. Cut it into squares and arrange on a pretty platter for a show-stopping presentation that doesn’t scream “dump cake.”
Cozy Breakfast Treat
You know, cold leftover gluten-free pumpkin dump cake makes an unexpectedly wonderful breakfast or brunch treat, especially with a cup of hot coffee. It’s like eating pumpkin pie for breakfast, and honestly, nobody’s complaining.
Gluten-Free Dairy-Free Healthy Dessert Variations
Pecan Streusel Topping
Instead of using just cake mix, combine the cake mix with chopped pecans, cinnamon, and extra brown sugar before sprinkling over the filling. This creates a more sophisticated texture that feels extra-special for your gluten-free pumpkin dessert.
Spiced Cream Cheese Filling
Add 8 ounces of softened cream cheese to your pumpkin filling mixture for a richer, more luxurious texture. This transforms your easy gluten-free pumpkin dump cake into something closer to cheesecake territory.
Maple & Bourbon Twist
Substitute half the granulated sugar with pure maple syrup and add ½ teaspoon bourbon vanilla extract for a sophisticated autumn flavor profile. This elevated version of your gluten-free pumpkin dessert is perfect for adult gatherings.
Mini Individual Cakes
Pour the filling into a muffin tin, sprinkle with cake mix and butter, then bake for 25–30 minutes for individual-sized gluten-free pumpkin dump cakes. Perfect for portion control and impressive plating!
Swirled White Chocolate Version
Melt 4 ounces of white chocolate and swirl it through the pumpkin filling before adding the cake mix topping. This adds richness and a beautiful visual contrast to your gluten-free pumpkin dessert.
FAQs About Your Gluten-Free Pumpkin Dump Cake
Can I use fresh pumpkin puree instead of canned?
Absolutely! Use 1⅔ cups of homemade pumpkin puree to replace the canned version in your gluten-free pumpkin dump cake. Just make sure it’s not too watery, as that can affect the texture of your easy gluten-free pumpkin recipes.
What if I don’t have evaporated milk?
You can substitute regular whole milk plus a tablespoon of cornstarch, or use heavy cream thinned with a splash of water. Your gluten-free pumpkin dump cake won’t be quite the same texture, but it’ll still be delicious!
Is this gluten-free pumpkin dessert really dairy-free?
As written, no—it contains evaporated milk and butter. However, it’s incredibly easy to make this a gluten-free dairy-free pumpkin dump cake by swapping those two ingredients for non-dairy alternatives.
Can I make this without eggs?
Yes! Use flax or chia eggs (3 tablespoons ground flax or chia with 9 tablespoons water, let sit 5 minutes) and your easy gluten-free pumpkin dump cake will bake beautifully with a slightly different but equally moist texture.
Why is it called a “dump cake”?
Because you literally dump all the filling ingredients in, then dump the cake mix on top—minimal mixing, maximum flavor! It’s one of those wonderfully honest recipe names that explains exactly what you’re doing.
Can I double this recipe?
Definitely! Double all ingredients and use a 9×13 pan or two smaller pans, then increase baking time by 10–15 minutes until golden and bubbling around the edges. Your easy gluten-free pumpkin dessert will still work perfectly!
Final Thoughts
Man, oh man, this gluten-free pumpkin dump cake has genuinely changed how I approach fall entertaining. There’s something beautiful about a recipe that tastes homemade and impressive while requiring almost zero stress. It’s the kind of dessert that lets you enjoy time with family instead of being stuck in the kitchen.
This easy gluten-free pumpkin dump cake proves that delicious baking doesn’t require complicated techniques or fancy ingredients. It’s warm, it’s welcoming, and it’s exactly what your table needs during the cozy months. If you’re looking for more autumn inspiration, check out our creamy dairy-free pumpkin pie recipe or explore our beginner-friendly gluten-free baking guide for other seasonal favorites.
