Gluten-Free Pumpkin Dump Cake (Easy Fall Dessert + Dairy-Free Option)

Why this gluten free pumpkin dump cake recipe gets rave reviews:

This cake is the ultimate fall dessert because it’s rich, cozy, and incredibly easy. You don’t even have to stir the batter — just layer the ingredients and bake! The pumpkin base is silky smooth, and the topping bakes into a sweet, crumbly crust that’s irresistible. Plus, this version is both gluten-free and dairy-free friendly, so everyone can enjoy a slice of autumn happiness.

Ingredient Notes:

Here’s what you’ll need to make this amazing gluten-free pumpkin dump cake:

Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling.
Gluten-Free Yellow Cake Mix: Any trusted brand like King Arthur or Betty Crocker works great.
Pumpkin Pie Spice: Adds warm seasonal flavor — you can also make your own with cinnamon, nutmeg, ginger, and cloves.
Coconut Milk or Evaporated Milk: For a creamy dairy-free alternative, coconut milk gives a rich texture.
Brown Sugar: Deepens the flavor and adds a touch of caramel-like sweetness.
Butter or Dairy-Free Margarine: Melted and poured over the top for that signature crisp golden topping.
Eggs: Help bind the pumpkin base and add richness.

Step-By-Step Photos and Directions:

Preheat the Oven: Start by heating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
Mix Pumpkin Filling: In a bowl, whisk pumpkin purée, eggs, brown sugar, coconut milk, and pumpkin spice until smooth.

Pour and Layer: Pour the pumpkin mixture into your baking dish. Sprinkle the dry gluten-free cake mix evenly over the top — do not stir!

Add the Butter: Drizzle melted butter evenly across the surface. This forms the crunchy golden top.

Bake: Bake for 50–55 minutes until the edges bubble and the top turns golden brown.

Cool and Serve: Let cool slightly before serving. Top with whipped coconut cream or vanilla ice cream for the ultimate fall treat.

Options for the Topping:

You can get creative with the topping!

Add chopped pecans or walnuts for a crunchy twist.
Sprinkle with gluten-free oats before baking for texture.
Use brown sugar and cinnamon to create an extra sweet crust.

Frequently Asked Questions:

Q1: Can I make this pumpkin dump cake dairy-free?
Yes! Simply replace butter with dairy-free margarine or coconut oil, and use full-fat coconut milk instead of evaporated milk.

Q2: How should I store leftovers?
Store leftovers in the refrigerator, covered tightly, for up to 4 days. Reheat in the oven for best texture.

Q3: Can I make this ahead of time?
Absolutely. Prepare and bake the cake, let it cool, then store it covered in the fridge. Reheat before serving.

Q4: Can I freeze this cake?
Yes! Freeze in an airtight container for up to 2 months. Thaw overnight and warm in the oven before serving.

More Gluten-Free Pumpkin Recipes:

Gluten-Free Pumpkin Cheesecake
Easy Pumpkin Muffins
Gluten-Free Pumpkin Pancakes

Reader Rave:

⭐️⭐️⭐️⭐️⭐️ “This was the easiest fall dessert I’ve ever made! My family couldn’t believe it was gluten-free — so delicious!”

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