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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.