Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

I love an easy dessert that still tastes homemade — this Cozy & Easy Gluten Free Pumpkin Dump Cake fits the bill. It browns up crisp on top, is tender underneath, and comes together in one bowl and a 9×13 pan. I’ve made this several times for weeknight guests and family holidays with consistent, comforting results.

Why Make This Recipe

• Ultra-easy: no creaming, no rolling, just mix the pumpkin base and “dump” the dry topping — great when time is short.
• Crowd-pleaser: warm spices and a buttery crisp topping hit those classic pumpkin pie notes without the fuss.
• Gluten-free (and optional dairy-free): uses a gluten-free cake mix and swaps to dairy-free butter for sensitive eaters.
• Versatile: serves as a weekday dessert or an easy Thanksgiving side to pies.
• Personal note: I love this recipe because it bakes reliably — the pumpkin filling stays moist while the topping develops a golden, slightly crunchy crust every time.

Recipe Overview

Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: 1 hour 10 minutes (including resting time)
Servings: 8–10 slices
Difficulty: Easy
Method: Oven-baked “dump” cake — mix the pumpkin filling, spread it in a 9×13-inch pan, sprinkle dry gluten-free cake mix over the top, add nuts if you like, and drizzle melted butter (or dairy-free alternative). For another pumpkin twist, try a no-bake option like this no-bake gluten-free pumpkin cheesecake for a holiday spread: no-bake gluten-free pumpkin cheesecake.

My Experience Making This Recipe

On my first test, I unevenly distributed the melted butter which caused a few dry spots on top — I fixed that by drizzling from a spoon and then tapping the pan to settle the butter. Subsequent bakes produced an even, caramelized topping and a custardy pumpkin layer every time.

How to Make Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

Start by whisking the pumpkin base: pumpkin puree, sugar, eggs, pumpkin pie spice, vanilla, and a pinch of salt in a medium bowl. Spread that mixture into a greased 9×13-inch pan. Evenly sprinkle 1 box (about 15.25 oz) gluten-free yellow cake mix over the pumpkin — don’t mix. Scatter 1/2 cup chopped pecans or walnuts if desired. Melt 10 tablespoons butter (or 10 tbsp dairy-free butter/coconut oil) and drizzle it over the dry cake mix in an even pattern. Bake at 350°F (175°C) for 45–55 minutes until the top is golden and the filling no longer jiggles in the center. Let rest 10–15 minutes before scooping.

Ingredients (tested)

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar (or 3/4 cup coconut sugar for less refined option)
• 2 large eggs, room temperature
• 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg)
• 1 tsp vanilla extract
• Pinch of salt
• 1 (15.25 oz) box gluten-free yellow cake mix (ensure it’s labeled gluten-free)
• 1/2 cup chopped pecans or walnuts (optional)
• 10 tablespoons unsalted butter, melted (or 10 tbsp dairy-free butter / refined coconut oil for dairy-free)

Equipment recommendations: 9×13-inch baking dish, mixing bowl, whisk, rubber spatula, serrated spatula for serving, and an oven thermometer for accurate baking.

Expert Tips for Success

• Preheat and check your oven: preheat to 350°F and use an oven thermometer — many ovens run hot or cold by 10–25°F, which affects set time.
• Even butter distribution: drizzle melted butter from a fork or spoon in a zig-zag pattern and then gently tap the pan on the counter so the butter soaks into the dry mix uniformly.
• Use room-temperature eggs: they incorporate more easily, giving a smoother pumpkin filling and more consistent bake.
• Don’t mix the cake mix into the pumpkin: the signature texture comes from a dry topping that bakes into a crisp crust while the pumpkin underneath sets.
• Swap smartly for dairy-free: use a stick-style dairy-free butter (not soft tub margarine) or refined coconut oil for a similar melt and flavor.

How to Serve Cozy & Easy Gluten Free Pumpkin Dump Cake (Dairy-Free Option Included!)

• Serve warm with a scoop of vanilla ice cream or dairy-free coconut whipped cream.
• Sprinkle extra chopped toasted pecans or a dusting of cinnamon sugar for presentation.
• Cut into rustic squares and offer on a dessert buffet alongside pies or bars at a holiday.
• Turn leftovers into a parfait: layer reheated cake with yogurt (or dairy-free yogurt) and toasted granola.

Storage and Reheating Guide

• Room temp: cover loosely and keep up to 24 hours; the top softens a bit but remains tasty.
• Refrigerator: store in an airtight container or cover pan with foil for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds or warm in a 325°F oven for 10–12 minutes.
• Freezing: freeze cooled slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in fridge and re-crisp in a 325°F oven for 12–15 minutes.
• To maintain crispness, reheat uncovered and finish under a broiler for 1–2 minutes if you want extra browning — watch closely.

Recipe Variations

• Dairy-free: substitute 10 tbsp dairy-free stick butter or refined coconut oil for the melted butter; use dairy-free whipped topping.
• Less sweet: swap 1 cup granulated sugar for 3/4 cup coconut sugar and reduce cake-mix sweetness by using a less-sugary gluten-free mix if available.
• Streusel upgrade: mix 1/2 cup oats, 1/4 cup brown sugar, 2 tbsp gluten-free flour, and 3 tbsp melted butter; sprinkle over cake mix before baking for texture.
• Boozy pecan: fold 2 tbsp bourbon into the pumpkin mixture and use toasted pecans for a richer flavor (skip for kid-friendly version).

Nutritional Highlights

• Pumpkin brings vitamin A (beta-carotene) and fiber to the dessert, boosting nutrition compared to plain cake.
• Use gluten-free labeled products to avoid cross-contamination for those with celiac disease.
• Allergen notes: recipe contains eggs and nuts (optional). For nut-free, omit nuts or replace with seeds; for egg-free, try a tested flax-egg substitution (2 tbsp ground flax + 6 tbsp water for 2 eggs) but expect a slightly changed texture. Portion guidance: one 9×13 pan yields 8–10 modest servings; each serving is calorie-dense due to butter and cake mix, so plan portions accordingly.

Troubleshooting Common Issues

• Top is soggy/not crisp: likely uneven butter or too much butter in one spot; redistribute butter evenly and bake a few extra minutes if needed.
• Filling is still runny after recommended bake time: oven temperature may be low or the center needs more time; bake an additional 10–15 minutes at 350°F and check with a gentle jiggle — center should be custardy but not liquid.
• Cake mix burns around edges before center sets: your oven may be hot — reduce temperature to 325°F and extend bake time, checking every 5–8 minutes.

Frequently Asked Questions

Q: Can I make this ahead for a party?
A: Yes — bake it the night before and refrigerate. Reheat uncovered at 325°F for 12–15 minutes to refresh the crust, or serve at room temperature. For best crust texture, reheat briefly before serving.

Q: Can I use homemade gluten-free cake mix?
A: You can, but homemade mixes vary in starch and leavening content. If you use a homemade mix, ensure it has baking powder and a similar weight to a boxed mix so the topping browns and sets similarly.

Q: Is there a lower-fat version that still tastes good?
A: You can reduce butter to 8 tablespoons and add 2 tbsp of unsweetened applesauce mixed into the pumpkin to maintain moisture, but expect a less crisp top. Using refined coconut oil gives a firmer texture with slightly less saturated butter flavor.

Q: How can I tell when the cake is done?
A: The topping should be golden brown and slightly crisp, and the pumpkin layer should be mostly set with a slight jiggle in the center — similar to a set custard. A toothpick into the center may come out with moist crumbs but not raw batter.

Conclusion

For more ideas and similar recipes, check out this detailed Gluten-Free Pumpkin Dump Cake (Dairy-Free Option!) guide from Fearless Dining: Gluten-Free Pumpkin Dump Cake (Dairy-Free Option!) – Fearless Dining.
If you want more gluten-free Thanksgiving sweets, explore these curated Gluten-Free Thanksgiving Dessert Ideas: Gluten-Free Thanksgiving Dessert Ideas.
For a different texture, these Gluten-Free Pumpkin Bars are a great alternative: Gluten-Free Pumpkin Bars – Mama Knows Gluten Free.
Try a fun kid-friendly take with Pumpkin Patch Dirt Cups (Gluten Free and Dairy Free): Pumpkin Patch Dirt Cups (Gluten Free and Dairy Free) – Lesswithlaur.
And if you’d like to compare techniques, here’s another take on a simple pumpkin dump cake: Pumpkin Dump Cake (The Easiest Alternative To Pie) – Sugar and Soul.

Print