Irresistibly Moist Gluten Free Pumpkin Dump Cake (Dairy-Free Option!)

If you’re looking for a cozy fall dessert that’s low effort but full of rich, spiced flavor, this Gluten Free Pumpkin Dump Cake is it. This easy treat combines the smooth texture of pumpkin pie with the crisp buttery topping of a crumble. Even better, it’s a completely gluten free pumpkin dessert that can also be made dairy-free with a simple swap. Whether you’re baking for a crowd, prepping ahead for Thanksgiving, or satisfying your weeknight pumpkin cravings, this cake delivers.

With warm spices, moist pumpkin, and a golden topping made from gluten free cake mix, this is one of the easiest and most flavorful fall desserts you’ll ever try. Keep it simple or dress it up with whipped coconut cream or a scoop of vanilla ice cream. Either way, this is a dump cake pumpkin recipe you’ll make again and again.

Perfect for anyone searching for gluten free dairy free dessert, easy gluten free desserts, or a twist on traditional gluten free pumpkin recipes, this cake checks all the boxes. Let’s dig in!

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Why You’ll Love This Gluten Free Pumpkin Dump Cake

This cozy dessert is beloved for a reason—it takes just minutes to prep, uses pantry staples, and delivers big autumn flavor. Here’s why this cake belongs in your recipe box:

• One-bowl magic – No mixer needed
• Deliciously spiced and moist – Like pumpkin pie with a crumble crust
• Naturally gluten free – And easily made dairy free
• Perfect for holidays, potlucks, or weekend baking
• Freezer-friendly and make-ahead approved

This is also a great dessert to serve after savory meals like Crockpot Fajitas or Garlic Parmesan Chicken Skewers.

Key Ingredients You’ll Need

You don’t need any hard-to-find ingredients to make this gluten free pumpkin dump cake. Everything can be found in your pantry or any grocery store.

Wet Pumpkin Base:

• 1 can (15 oz) pumpkin puree – Make sure it’s pure pumpkin, not pie filling
• 1 can (12 oz) evaporated milk – Or use full-fat canned coconut milk for a dairy free version
• 3 large eggs – Room temperature for even mixing
• 1 cup light brown sugar – Adds rich flavor
• 1 teaspoon pure vanilla extract – For added depth
• 2 teaspoons pumpkin pie spice – Or a blend of cinnamon, nutmeg, ginger, cloves
• ¼ teaspoon salt

Dry Cake Topping:

• 1 box (approx. 15 oz) gluten free yellow cake mix – Bob’s Red Mill or King Arthur are great
• ¾ cup melted butter or dairy-free butter substitute – For that golden, crispy top
• ½ cup chopped pecans or walnuts – Optional, but adds texture and nuttiness

Looking for more ideas using gluten free cake mixes? Try this Pumpkin Sheet Cake with Cream Cheese Frosting or No Bake Pumpkin Pie Balls.

Tools & Kitchen Equipment

To make this cake, you’ll need only basic kitchen tools:

• 9×13 baking dish
• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Oven mitts

Optional but helpful: A wire cooling rack and a silicone spatula.

This is a perfect beginner-friendly recipe, just like the easy Pumpkin Cinnamon Rolls or Mini Halloween Pizzas.

How to Make Gluten Free Pumpkin Dump Cake

Here’s a step-by-step breakdown to ensure success every time you make this easy dessert.

Step 1: Preheat Oven & Grease Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or a nonstick spray. Set aside.

Step 2: Make the Pumpkin Layer

In a large bowl, combine the pumpkin puree, evaporated milk (or coconut milk), eggs, brown sugar, vanilla, pumpkin pie spice, and salt. Whisk until fully smooth and well blended. Pour this pumpkin batter into your prepared baking dish and spread evenly.

Step 3: Add Cake Mix

Sprinkle the dry gluten free cake mix evenly over the pumpkin layer. Do not stir.

Step 4: Add Pecans and Butter

Sprinkle chopped pecans evenly on top of the cake mix layer. Slowly drizzle the melted butter or dairy-free butter substitute over the surface of the cake. Try to cover as much of the surface as possible for that golden, crispy texture.

Step 5: Bake

Bake uncovered for 45 to 50 minutes, or until the top is golden and the edges are bubbling. A toothpick should come out clean from the topping (not the soft pumpkin layer).

Step 6: Cool & Serve

Let cool for 15–20 minutes before serving. Enjoy warm, room temp, or chilled. It pairs wonderfully with dairy-free whipped topping or a drizzle of maple syrup.

Want another comfort dessert? Don’t miss Apple Pie Dip with Cinnamon Sugar Chips.

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Expert Tips for the Perfect Dump Cake

• Don’t mix layers – Let the layers bake in place for the best texture.
• Even drizzle is key – Cover the top well with butter so no dry cake mix remains.
• Let it cool slightly – It will firm up as it cools, making it easier to slice.
• Use full-fat coconut milk – For a creamy, dairy-free substitute for evaporated milk.
• Add extra spice – A pinch more cinnamon or nutmeg never hurts!

Common Mistakes to Avoid

• Using pumpkin pie filling – It contains sugar and spices already, which will throw off the flavor.
• Overbaking – The top should be golden, but the center should stay soft like pie.
• Skipping the butter – It’s essential for the crumbly top layer to bake properly.
• Uneven cake mix spread – Clumps of dry mix can create uncooked pockets. Spread it gently but evenly.

Variations & Customizations

This dump cake is versatile. Try any of these twists to change up the flavor or fit your pantry:

• Add dairy-free chocolate chips for a pumpkin chocolate vibe
• Sprinkle shredded coconut before baking
• Top with crushed gingersnaps instead of nuts
• Try a spice cake mix for deeper flavor
• Drizzle with maple glaze after baking for a fancier finish

For other pumpkin dessert inspiration, check out Pumpkin Cheesecake Cookies or Gluten-Free Pumpkin Donuts.

How to Store Leftovers

Store any leftover gluten free pumpkin dump cake in the refrigerator in an airtight container for up to 4 days. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

To reheat, pop individual portions in the microwave for 20–30 seconds or enjoy chilled.

Serving & Presentation Tips

This dump cake is humble in appearance but can be dressed up with toppings like:

• Coconut whipped cream
• Vanilla bean yogurt
• Chopped nuts and a sprinkle of cinnamon
• A scoop of dairy-free vanilla ice cream
• A drizzle of maple or caramel sauce

Serve it on rustic wooden boards for a harvest-themed dessert table next to Pumpkin Twists or Halloween Brownies.

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FAQs About Gluten Free Pumpkin Dump Cake

Can I make this cake without eggs?
Yes! Replace each egg with a flax egg or use a plant-based egg replacer. The texture may be slightly softer.

Can I make this in advance?
Absolutely. You can prep the pumpkin layer and refrigerate it, then top with cake mix and butter right before baking.

Is this suitable for toddlers?
Yes, if you reduce the sugar slightly. It makes a great seasonal treat for kids. For toddler-friendly muffins, try Zucchini Breakfast Muffins.

Can I use almond flour or homemade cake mix?
You can substitute a homemade gluten free cake mix, but be sure to include leavening agents like baking powder and adjust sugar accordingly.

Can I make this without nuts?
Definitely. Just leave them out for a nut-free version that’s still rich and flavorful.

Final Thoughts

This gluten free pumpkin dump cake is the fall dessert you didn’t know you needed. It’s warm, rich, spiced, and incredibly easy to make. With only a few ingredients and no mixer required, you get all the cozy pumpkin pie vibes in a fraction of the time. It’s also an ideal gluten free dairy free dessert for holiday gatherings, parties, or just a cozy night in.

If you love easy fall recipes, don’t forget to check out Pumpkin Cottage Cheese Pancakes, Pumpkin Fluff Dip, and Pumpkin Cheesecake Truffles.

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