Gluten Free Pumpkin Dump Cake: Easy, Delicious Fall Dessert Recipe
An easy and delicious fall dessert recipe that is gluten-free and perfect for pumpkin lovers.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box gluten-free yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, and ginger. Mix until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the gluten-free cake mix evenly over the pumpkin mixture.
- Top with chopped nuts and drizzle melted butter over the top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Serve with whipped cream or ice cream for added indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- This recipe can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg