Made with a homemade or store bought gluten free vanilla cake mix, this gluten free pumpkin dump cake is always the first dessert to go at a fall party. You won't believe just how easy it is.
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Why this is the best gluten free dump cake for fall
I'll start off by saying that this super simple pumpkin pie dump cake tastes so good. It's so addicting, it previously had a wildly inappropriate name playing on the fact that it's good, you wouldn't be able to control yourself around it. (And for the record: I didn't invent the name; it's one that's commonly given to treats that are too tasty to turn down.)
Today, it has a name that's a bit more descriptive of its preparation process — it's a dump cake, because you dump everything together! It's also known as a gluten free pumpkin crunch cake, because it has that soft cakey bottom layer followed by a crispy-crunchy top layer.
Another spook-tacular thing about this cake (do you see what I did there?) is that you can make it with ingredients you have in your pantry right now… assuming you're the kind of grab up that pumpkin puree the moment it hits the store shelves.
In addition to how easy it is to put together this easy gluten free fall dessert, I love how much it reminds me of pumpkin pie — even though it takes a fraction of the time and effort. Unexpected guests dropping by? Need to whip something up for a pot luck? Craving pumpkin pie but don't want to go through the effort? Gluten free pumpkin pie dump cake is the answer.
Ingredients for a gluten free pumpkin crunch dump cake
- Pumpkin puree – I use canned pumpkin in this recipe for pumpkin crunch cake, but if you have pie pumpkins on hand and would prefer to roast them to make your own puree, you can do that too.
- Sweetened condensed milk – Condensed milk is evaporated milk with sugar mixed in, so it's super creamy and quite sweet. It adds flavor to this pumpkin cake, but it also contributes to the custardy-cakey texture of the bottom layer.
- Eggs – We use two eggs for this easy pumpkin dump cake recipe. I haven't tried substituting them before, but keep reading for a suggestion that might work.
- Sugar – The condensed milk adds a lot of sweetness, but we'll also use an additional 1/2 cup of sugar. In addition to satisfying your sweet tooth, sugar also helps keeps things moist and tender.
- Pumpkin pie spice – Pumpkin on its own can be a little bland, but add in pumpkin pie spice, and you've got something to celebrate. For this recipe, you can use store-bought or make your own.
- Gluten-free yellow cake mix – I include a recipe for DIY cake mix in the recipe instructions below. It's not hard to make it yourself, but this is another place where using store-bought is just fine.
- Butter – Unlike lots of cake recipes that call for cold or room-temperature butter, we use melted butter in this gluten free dump cake recipe. Melt it in the microwave or stove top, and then set it aside to cool completely.
- Chocolate chips – Chocolate chips are an optional ingredient, but I think they add another dimension to an already awesome cake. If you wanted, you could switch them out for chopped nuts (or include both!)
What is a dump cake anyway?
Dump cakes don't have a very flattering name, but you'll soon look past it once you realize the deliciousness that can come from such simplicity.
Dump cakes began making the rounds in American kitchens in the 1960s, and they get their name from the fact that to make them, you just dump a few ingredients together and then bake.
The most popular dump cakes are made with canned fruit or pie filling and then topped with white or yellow cake mix. When developing the recipe for this easy pumpkin dessert, I knew I wanted something with the simplicity of a dump cake but with all the big flavors of fall.
How to make this addicting pumpkin dump cake recipe
I've been going on about how easy this recipe for pumpkin crunch cake is, now I'm going to prove it.
All you have to do is mix the pumpkin, sweetened condensed milk, eggs, sugar, and pumpkin pie spice and then pour into a baking dish. Sprinkle some of the cake mix on top. Swirl the two together. Spread the rest of the cake mix on top. Spread on the melted and cooled butter over the top, then top with chocolate chips. Cover the cake, bake for a bit, uncover the cake, and finish baking it. That’s all.
The result is a center that's soft and pudding-like and an outside that's crumbly and almost crunchy, like a coffee cake crumble. Make your own DIY gluten free vanilla cake mix, or buy a box. Seriously, what could be easier?
Tips for making the best pumpkin dump cake
Double-check those product labels
Obviously, you want to double-check that you don't pick up something that's contaminated with gluten, but you also don't want mix up some of the other ingredients for this gluten free pumpkin spice cake.
First, make sure you grab a can of pumpkin puree and not pumpkin pie filling. The labels may look somewhat similar and the names could be confusing, so if you're ever in doubt, just look at the ingredients list. Pumpkin puree (which may also be labeled pure pumpkin or simply pumpkin) will have only one ingredient: pumpkin.
The other ingredient to watch is the sweetened condensed milk. It will be on the shelf right next to the evaporated milk, which is not the milk you want.
Make your own pumpkin spice mix
I'm all for convenience, but I also like saving money and having more control over what goes into my food. Pumpkin spice is easy enough to find at stores, but it's also really easy (and cost effective) to make yourself. If you plan to do lots of gluten free fall dessert baking, consider making a huge batch to last you through the season.
To make your own pumpkin pie spice, just combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. That will give you roughly as much as you'll find in those small containers. Double, triple, quadruple, and beyond to suit your baking needs.
Don't worry about uneven browning
You'll know that your gluten free dump cake is about ready when its heavenly aroma starts to fill your kitchen. Should you sneak a peek at this time, you'll probably notice some uneven browning around the edges of your dessert.
Don't panic; this is completely normal. When you pour melted butter over the dry cake mix, you're unlikely to spread it perfectly even. Those spots that get a little more butter will brown faster, but they won't burn. Once you see that the cake is nicely browned around the edges, it's ready to remove from the oven.
Serving gluten free pumpkin spice dump cake
My family and I are happy to gobble up this pumpkin spice dump cake straight from the oven. Of course, you have to let it cool a bit, but when served warm and fresh, it's absolutely divine.
It's also wonderful with a scoop of whipped cream or vanilla ice cream. When you want to go all out, top it with your choice of cream or ice cream and then finish with a drizzle of caramel sauce.
If you're baking for a pot luck or bake sale, I love the idea of decorating this cake with those little candy corn pumpkins so everyone knows what to expect. The Brach's brand is gluten free.
How to store gf pumpkin dump cake
Once your pumpkin dump cake is completely cool, you can transfer it to an airtight container. It will store in the fridge for up to 5 days.
When you're ready to dig in again, I suggest popping it into the microwave for a few seconds to warm it back up.
Personally, I don't think this is a good recipe for freezing. The textures won't be the same after defrosting. And besides, it's so quick and easy to put this together — definitely opt for fresh.
Gluten free pumpkin pie dump cake: substitutions
Gluten free, dairy free pumpkin dump cake
This recipe for pumpkin dump cake contains dairy in the form of milk and butter.
You can substitute the condensed milk cup for cup with coconut milk. They're both sweet and have similar consistencies, but note that you may taste a hint of coconut in the finished product. You can also use almond milk, reducing 2 cups to 1 cup on the stove and allowing to cool before using.
For the butter, you can use a vegan butter of your choosing or vegetable spread.
Take note that my homemade cake mix calls for buttermilk powder. You can use almond flour or coconut milk powder in its place. If you buy a mix from the store, double-check the ingredients to be sure it's dairy free.
Gluten free, egg free pumpkin dump cake
I've never tried it before, but you may be able to use chia eggs in place of eggs in this recipe. To make a chia egg, you combine 1 tablespoon of ground chia seeds with a tablespoon of warm water and let it sit until it gels.
FAQs
Is dump cake gluten free?
No, traditional dump cakes are not gluten free because they use cake mixes that contain gluten. To make a gluten free dump cake, you need to use a specially formulated gluten free cake mix — you can make it yourself or try a brand from the store.
Can I substitute pumpkin pie filling for the pumpkin puree?
No, pumpkin pie filling and pumpkin puree are not interchangeable. Pumpkin pie filling is sweetened and spiced; it's designed for plopping into a pie shell and baking for a super quick pumpkin pie.
Pumpkin puree is nothing but pure pumpkin. The taste and consistency between the two is totally different, so if you were to use pumpkin pie mix instead, you'd find your dump cake coming out way too sweet.
Can I use a different flavor cake mix for this pumpkin dump cake recipe?
Honestly, white cake mix and yellow cake mix are pretty similar, so it's perfectly fine to use either one for this recipe.
What I don't advise is using a more flavored cake mix, like chocolate. You'll find that these stronger flavors will easily overpower the delicate tastes of pumpkin and spice.
Can I make this pumpkin crisp with cake mix from the store?
Absolutely! Just make sure you pick up a cake mix that is clearly labeled as gluten free. They're readily available these days, and they aren't always pricey!
Can I add nuts to this gf pumpkin dump cake recipe?
You can give this easy pumpkin dump cake even more crunch by adding chopped nuts before popping it into the oven. If you want to go this route, I suggest chopped pecans or walnuts. Sprinkle them over the cake after adding the melted butter and chocolate chips, and they'll get nice and crispy while baking.
How do you know when this pumpkin crisp dump cake is done baking?
Putting together this pumpkin dump cake with yellow cake mix is super easy. Knowing when it's ready? Also easy, if you know what to look for. Don't reach for a toothpick, because it won't work in this situation. Instead, carefully look over the top of the cake. When the edges are browned, it's ready to come out of the oven.
Does this pumpkin crunch dessert need to be refrigerated?
Yes, I suggest refrigerating this pumpkin crisp dump cake so it stays fresh. Leaving it on the counter will cause it to spoil in just a couple of days.
Can I make this gluten free pumpkin spice cake in advance?
If you're crunched for time, you can absolutely make this gf pumpkin dump cake and then toss it into the fridge until you're ready for it. When you're ready to serve, you can pop it into the oven for a few minutes to reheat or heat individual slices in the microwave for just a few seconds.
Gluten Free Pumpkin Dump Cake | Cakey, Custardy, and Crunchy
Ingredients
- 7 ½ ounces canned pure pumpkin puree (1/2 15 ounce can)
- 7 ounces sweetened condensed milk
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- ½ cup (100 g) granulated sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 16-ounce gluten free yellow cake mix (DIY or boxed)
- 8 tablespoons (112 g) 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
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Peggy says
I had to chuckle when I saw today’s recipe. I have been making another version of this recipe since my son was about 2…he is 38. However, I made up a pumpkin pie mixture, poured into a 9×13 pan, sprinkled a spiced cake mix on top & topped it with melted butter. Once I went GF, I substituted a gf yellow cake mix to which I had added my own pumpkin spices & topped with butter. My son called it pum-cake because he couldn’t say pumpkin pie cake which was what we called it. I know your recipe would taste better just because of the condensed milk you use…mine calls for regular mile.
Nicole says
Hi, Peggy,
Funny – and so cute. Sweetened condensed milk is the nectar of the gods. Otherwise, your recipe sounds nearly the same! That’s a lot of years of experience making this cake, though. :)
xoxo Nicole
Peggy says
My son loves, loves, loves pumpkin pie so I needed to come up with a different way to make pumpkin pie & this was the outcome & was one of his favorites. Maybe I’ll surprise him at Thanksgiving & make one for him. My daughter says my gf version which she had while I was living in Colorado is even better than the original. I’m going to substitute the sweentened condense milk when I make it. Sounds so rich & sinful!!! My kind of dessert!
Nicole says
I love it, Peggy! You’re such a good and thoughtful mom.
xoxo Nicole
Vicky says
I have gf flours, (cause I like to make everything from scratch) but no box of yellow gf cake mix. What can I sub for the box of cake mix?
Nicole says
Hi, Vicky,
Oooh that’s a good one. I have make-your-own-cake-mix recipes that I’m developing for my next book, but I can’t share them now/here. I would say you’re best off waiting until you can get a hold of a mix. I’m so sorry I don’t have a better answer for now!
xoxo Nicole
Vicky says
That is good, let me know! I cannot afford this expensive cake mixes in the stores. I’m always sub-ing mixes with what I have in the home.
Nicole says
I usually buy them on sale, Vicky. I agree, they can be pretty expensive. :)
xoxo Nicole
Jennifer says
Ha! That was my question, but I decided to read through the replies before I asked – and glad I did! I was hoping you had a yellow/white cake mix recipe somewhere up your sleeve, I’ve been wanting it for a few other things. Yay, I’m glad to hear it’s coming! This recipe looks amazing. Sweetened condensed milk, pumpkin, cake mix…? Really, it’s amazing already!
Nicole says
Hi, Jennifer,
Yup. It’s coming. You’ll have to wait until Fall 2012, but at least it’s coming… And rest assured that’s not the only thing up my sleeve. :)
xoxo Nicole
Jennifer says
Sweet! I love your sleeve! :) I wish there were anything I could do to help. In the meantime I guess I’ll just keep stuffing myself on the amazing stuff you already do!
Nicole says
Hi, Jennifer,
It’s a good sleeve. I have to keep filling it, since I keep pulling things out of it, though. ;)
xoxo Nicole
Jessica says
I’d love to find an all purpose flour mix that does not use rice, soy or nut flours. Is there a recipe on this site or does anybody have one that they’d like to share? I’d especially like to use it in place of the boxed yellow cake mix in this recipe.
Nicole says
Hi, Jessica,
Take a look at the comments section of the Dark Chocolate Truffle Tart post. In it, I quote Naomi Poe of Better Batter regarding how to create your own all-purpose flour blend. I don’t know of any flour blend that is free of soy, rice, and nut flours, but if you follow Naomi’s formula, you should be able to make your own. I hope that’s helpful!
xoxo Nicole
Marian says
I made the pumpkin granola breakfast cookies this morning as a special Halloween treat for my kiddos (oh, they’re awesome), and now I have a perfect use for the rest of the pumpkin! And I made up my own flour mix using built-up stock I had on hand from previous experiments with GF baking, while waiting for the next box of Better Batter to arrive, and it WORKS! I’m learning so much from your website, thanks! (And I’m happy to share the flour mix proportions if anyone is interested).
Nicole says
Hi, Marian,
I’m so glad you were success with the breakfast cookies. I’m really glad you used a flour mix of your own making, and it turned out well. That’s great. Just be sure not to assume automatically that the same mix will work for all recipes, especially breads, which tend to have very different requirements. It might work, but it might not. You really seem to be feeling confident, which is really more than half the battle in the kitchen!
xoxo Nicole
Marian says
Ah, I should have mentioned, I already made several other recipes with my rogue mixture, including your cookbook’s sandwich bread, which turned out perfectly!Still, Better Batter is easier. Open laptop, clickety-click, order, done! :)
Nicole says
Wow, Marian,
You were able to make the White Sandwich Bread with your rogue mixture? Tell us what it is! That’s fabulous. Thanks for clarifying. :)
xoxo Nicole
Marian says
4 c each white rice flour, tapioca starch, corn starch. 2 c potato starch, 2 packets unflavored gelatin, 5 T. xanthan gum. The White Sandwich Bread turned out perfectly. As did the Blueberry Banana muffins from your book, the apple fritters, and the pumpkin granola breakfast cookies. I had all this stuff on hand from when I was using more complicated recipes, and I didn’t want it to go to waste so started to experiment with mixing flours that I could use like the Better Batter. It’s not gone yet so I’m going to try pizza crust too.
Marian says
Also, it doesn’t have that terrible smell. Does anyone else smell that terrible smell when using GF flour mixes? Metallic, maybe? Makes me want to gag.
Nicole says
That smell is particular to the bean flours. Beans are not supposed to be bread. Or cake. Or cookies. That smell is vile.
xoxo Nicole
Nicole says
Hi, Marian,
Interesting mix. I’m curious to see how it works with pizza crust, since it has lots of gelatin in it. Thanks for posting it!
xoxo Nicole
Jayne Schroeder Hickey on Facebook says
Let’s just not beat around the bush and call it anything else Nicole -it’s crack, pure and simple – and that’s why I bake your recipes.
Jessica Rosman on Facebook says
At Ashley, I <3 you! ;-)
Laura says
This looks so awesome, I may try it tomorrow. I’ve been experimenting with the Trader Joe’s pumpkin cream cheese and making lots of pumpkin baked goodies! So fun!
Nicole says
Hi, Laura,
Ooooh pumpkin cream cheese sounds amazing. I love Trader Joe’s. Total gluten-free life-line!
xoxo Nicole
Pamela G says
Pumpkin Crack…you’re SUCH a card!
I’m sure this cake and a coffee cloch would have us roaring!!
Honestly, Nicole…I swear…you muct read my mind, because I was in the freezer yesterday and said “I have to use the last of this pumpkin up soon….” and Voila!!!
Nicole says
Hi, Pamela,
So nice to hear from you. :)
I do read your mind. It’s quite a useful skill, actually. :)
There are so many lovely ways to use pumpkin puree. I’m so glad you’re all not sick of pumpkin yet!
xoxo Nicole
Pamela G says
SICK OF PUMPKIN?!!!????!!!
Never! :)
Susan Plocher says
Hi,
This looks so wonderful – my mouth is watering. However, I’m hoping there is a Dairy Free alternative to sweetened condensed milk. Can full-fat coconut milk be used in some sort of fashion? I know there are ways to make SCM but they are very time consuming and I would rather be baking than watching milk turn thick. :-)
Susan Plocher says
OOPS…sorry. Didn’t see that you had already answered. Thought I had to repost the question. EEK.
Nicole says
No problem, Susan.
The nondairy sweetened condensed milk doesn’t really take very long at all, actually. And the results are completely worth it. Plain full fat coconut milk doesn’t really cut it at all. I would suggest you make a bunch, and freeze it in portions. I bet that would work well. :)
xoxo Nicole
Jennifer says
Making it tonight! Y.U.M.!
Nicole says
Hi, Jennifer,
So glad you’re excited. :)
xoxo Nicole
Susan Linn Plocher on Facebook says
This look SO good but I can’t do sweetened condensed milk. Got any other suggestions to substitute for those of us who are dairy free? Can full-fat coconut milk be used in some fashion?
Nicole says
Hi, Susan,
See this recipe for Dairy-Free Fudge for how to make nondairy sweetened condensed milk. It works perfectly.
xoxo Nicole
Susan Plocher says
SWEET! (Literally!) This will open up so many options for me! YEA! You are the best. I admit I hadn’t looked at the fudge recipe b/c (gasp!) I’m not a fudge fan. See what happens when I skip a lesson??? Thanks so much!
Nicole says
Hi, Susan,
So glad your sense of possibility has been renewed! I’ve been trying to do more dairy-free recipe development and testing lately, since it seems to be a problem for so many, and I want to have a well-stocked war chest so that I can respond well when I get asked the substitution questions. I’m still working hard on an all-purpose nondairy sub for dry milk powder and/or whey powder. That’s a big one, too! I’ll keep going until I find something, though.
xoxo Nicole
Susan Plocher says
I use non-dairy creamer for my dry milk substitute. I’m always interested in new ideas but for me it works fine. I make a dry cream soup base recipe that I can just add water, mushrooms, celery or whatever when I need a can of condensed soup. I’m sure you’ll come up with something better (you usually do) but for now, it works pretty well.
Nicole says
Hi, Susan,
Non-dairy creamers often have so many other ingredients added to them, so they don’t usually work for me in everything. But I’m really glad it hasn’t been a sticking point for you. :)
xoxo Nicole
Kadren says
Question for you, can I use a different milk to make the sweetened Cond, milk? One of my daughter’s can’t tolerate coconut. All 4 kids can have flax milk. Thanks!
Nicole says
Hi, Kadren,
That is a tough one. I don’t know of any other milk that is as high in fat and as thick as coconut milk. Have you ever tried MimicCreme? It’s a mix of almond and cashew milks. If you can tolerate that, that would work great.
xoxo Nicole
Jessica says
IME, any product with 5g of fat will do the trick. I make everything out of Coconut Milk, even buttermilk and it works perfectly. Soy, rice or nut milks w/ at least 5g of fat will probably work just as well. Maybe you’d need a thickener. I say give it a try!
Kadren says
I’ll have to try the flax milk. The oldest can have goat’s milk which has 10 g of fat per cup, but the younger ones can’t. And the oldest can’t have the cashew/almond mix. Worst thing that can happen is that it won’t work! lol Thanks, Nicole and Jessica! I’ll let you know!
Paula Kurth on Facebook says
This is the PERFECT holiday recipe for me because it is a) easy, b) gluten free and c) egg free (I just recently was given a wonderful new son-in-law who has an egg allergy, so I try to only have egg-free desserts – this is even harder to do than gluten-free, I have found!)
Nicole says
Hi, Paula,
I agree that egg-free can be a real challenge, especially in baking. Dairy-free, too. You’re a nice mother-in-law. :)
xoxo Nicole
Jessica says
I also have an egg allergy. There are a lot of good (but fairly expensive) egg replacers on the market that you can get. I’m allergic to the yolk and not the whites so I can eat Egg Beaters as a cooked ingredient in other foods, just not too much of it. Or if I can get away with it I just use the whites.
Nicole says
Hi, Jessica,
That’s really interesting. Thank you for posting about your experience. I often use egg whites as a stabilizer in gluten-free baking, so that should work well for you. I know that many people are not terribly happy with Ener-G Egg Replacer, and prefer to use a flax seed/hot water slurry as an egg replacer, but I don’t have a lot of experience with that. If you have any particular non-egg egg-replacer products that you really like, I’m sure it would help other readers to know. Thanks again!
xoxo Nicole
Jessica says
I’m allergic to ALA too so I can’t do the flax seed/hot water slurry. So far I’ve only tried Ener G’s egg replacer, you can get other brands from Europe or Australia but the shipping costs can sometimes be insane. People I know who have used them seem to be happy with them. Most of the time, if I can, I just use the whites or see if the recipe can use apple sauce or something like that instead. So far cooked apples haven’t bothered me but I’m allergic to raw apples.
Nicole says
Thanks, Jessica. Egg-replacement in baking remains quite a challenge.
xoxo Nicole
Kadren says
Egg free desserts aren’t hard at all! You can buy Ener-G Egg replacer. It is a powder that you use to substitute for the eggs in recipes. To make it work the best, double the powder in the same amount of water. I use it all the time when our ducks quit laying in the winter.
Jessica Rosman on Facebook says
Any ideas what can be used to replace the dairy?
Nicole says
Hi, Jessica,
See the link in my reply to Susan’s comment below. :)
xoxo Nicole
nicole says
this looks sooo good. I have quite a few gfree cake mixes on hand, and plenty of pumpkin. I’ll have to whip this up!
Nicole says
Hi, Nicole,
So glad you are all ready! Let me know how it turns out…
xoxo Nicole
Colleen Whitington on Facebook says
this sounds awesome. can’t wait to try it. we have church homecoming coming up so I have to get as many gluten free dishes as possible ready to take. I like a little variety when I go to things like this but with the whole gluten free thing, I usually can only eat what I bring. Good thing I have several great gf cooks on my fb friends list. Thans GfoaS!
Ashley Laschon on Facebook says
perfect!! I’m gonna make that for the holidays, thanks! Also, if you get the condensed milk from the mexican/ethnic aisle, it’s corn free and dye free!
Nicole says
Good to know. Thanks, Ashley!
xoxo Nicole