Gluten Free Pumpkin Dump Cake | Cakey, Custardy, and Crunchy
Make gluten free pumpkin dump cake, and watch your friends and family go wild. This super simple gf pumpkin recipe takes minutes to prepare... and disappear.
Servings: 9 servings
Ingredients
- 7 ½ ounces canned pure pumpkin puree (1/2 15 ounce can)
- 7 ounces sweetened condensed milk
- 2 eggs at room temperature, beaten
- ½ cup granulated sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 16-ounce gluten free yellow cake mix (DIY or boxed)
- 8 tablespoons unsalted butter melted and cooled
- ½ cup semi-sweet chocolate chips (or chopped pecans)
Instructions
- Preheat the oven to 350° F. Grease and line a 9-inch square or round baking pan and set it aside. If you have nonstick aluminum foil, that's ideal.
- In a medium-sized bowl, place the pumpkin puree, condensed milk, eggs, sugar, and pumpkin pie spice, and mix until well-combined.
- The pumpkin mixture will be smooth and relatively thin. Pour it into the prepared pan.
- Sprinkle about 1/3 of the dry cake mix over the top of the pumpkin mixture. Using a butter knife, swirl the dry cake mix into the wet ingredients to begin to mix them together (although not fully).
- Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers the bottom mixture evenly.
- Pour the melted butter evenly on top of the cake. Sprinkle the top evenly with the chocolate chips.
- Cover the top of the pan securely with aluminum foil.
- Place the cake pan in the center of the preheated oven, and bake for 25 minutes.
- Uncover the pan, and continue to bake until the cake has browned around the edges and doesn't jiggle in the center when moved gently from side to side (about 20 minutes more).
- Remove the pan from the oven and allow the cake to cool completely before slicing into squares or wedges and serving.
- For cleaner slices, refrigerate the cake for 20 minutes before slicing.
Notes
Originally published on the blog in 2011; in 2022, new photos and lots of text resources added.
