Cozy & Easy Gluten Free Pumpkin Dump Cake

The Fall Favorite You Didn’t Know You Needed

Picture this: the aroma of baked pumpkin spice wafting through your home, a warm slice of cake in hand, and cozy vibes all around. Sounds dreamy, right? Enter the Cozy & Easy Gluten Free Pumpkin Dump Cake! This delightful dessert is not just your average pumpkin cake — it’s a one-pan wonder that’s incredibly easy to whip up and tastes heavenly. Perfect for fall gatherings or a simple weeknight treat, this recipe is about to steal the show!

Why Make This Recipe

Why bother with complicated desserts when you can dive into this deliciousness without breaking a sweat?

• Super simple cleanup: One dish, less mess. Who doesn’t love that?
• Family-approved: Kids and adults alike can’t resist digging in. Be prepared for requests for seconds (or thirds!).
• Budget-friendly: Easy on the wallet while still delivering a killer flavor! 🌟

Ingredients

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

• 1 (15 oz) can pumpkin puree
• 1 (12 oz) can evaporated milk (or a 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

Time to get baking! Follow these steps for a smooth and scrumptious dessert:

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-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 pumpkin filling into the greased dish.
4. Sprinkle the cake mix evenly over the top.
5. Drizzle the melted butter over the cake mix, covering it completely.
6. If you’re feeling nutty, add chopped pecans or walnuts on top.
7. Bake for about 50–60 minutes, until golden brown and the edges start to bubble.
8. Let it cool for 15–20 minutes before slicing. Serve warm, chilled, or at room temperature!

How to Make Cozy & Easy Gluten Free Pumpkin Dump Cake (Overview)

Making this Cozy Pumpkin Dump Cake is a total breeze! You’re gonna whisk together your pumpkin delight and pour it into a pan. Next comes the magic with the cake mix sprinkled on top, followed by a satisfying drizzle of butter. It’s like creating a layered masterpiece without breaking a sweat!

Quick tip: Don’t skip greasing the pan! No one wants a cake that clings on for dear life. 😉

How to Serve Cozy & Easy Gluten Free Pumpkin Dump Cake

Serve this cake warm, and watch as it melts in your mouth with a moist, spongy texture. Top it with a scoop of vanilla ice cream for that classic fall dessert touch, or add a dollop of whipped cream for an extra indulgent experience. The warm pumpkin with crunchy nuts creates a delightful contrast in textures and flavors, plus the aroma alone will make your mouth water!

How to Store Cozy & Easy Gluten Free Pumpkin Dump Cake

Found yourself with leftovers? No worries! You can keep this cake in the fridge for about 4–5 days. Just cover it to keep it fresh and moist. Planning on making it ahead? You can also freeze it for up to 3 months. When you’re ready to enjoy, simply defrost it and reheat in the oven for that freshly baked taste. 🍰

Tips to Make Cozy & Easy Gluten Free Pumpkin Dump Cake

Here are a few quick tricks to level up your baking game:

1. Swap evaporated milk with coconut milk for a dairy-free or vegan alternative.
2. Don’t skimp on the pumpkin spice — it’s what makes this cake sing!
3. For extra moisture, add a splash of milk if the batter seems too thick.
4. Let the cake rest longer for a better texture (trust me, it’s worth the wait!).

Variation

Want to mix things up? Try adding chocolate chips to the batter or subbing the pecans for toasted coconut for a tropical twist. Feeling adventurous? Use maple syrup instead of granulated sugar for a deeper flavor profile!

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook it down and puree it to get the right consistency.

Is it possible to make this cake vegan?
Yes! Use flax eggs, coconut milk, and dairy-free butter, and you’re good to go!

Can I freeze the cake?
Definitely! It freezes wonderfully. Just wrap it well and pop it in the freezer!

📌 Pin this recipe for your next cozy dinner night!

Cozy & Easy Gluten Free Pumpkin Dump Cake

This one-pan pumpkin dump cake is an easy, delicious dessert perfect for fall gatherings and weeknight treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, Gluten Free

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 15 oz can pumpkin puree
• 1 12 oz can evaporated milk (or a 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 Add on top for crunch

Method

 

Baking

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-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 pumpkin filling into the greased dish.
4. Sprinkle the cake mix evenly over the top.
5. Drizzle the melted butter over the cake mix, covering it completely.
6. If you’re feeling nutty, add chopped pecans or walnuts on top.
7. Bake for about 50–60 minutes, until golden brown and the edges start to bubble.
8. Let it cool for 15–20 minutes before slicing. Serve warm, chilled, or at room temperature!

Notes

For best results, don’t skip greasing the pan. You can store leftovers in the fridge for about 4–5 days or freeze for up to 3 months.