Ingredients
Scale
- 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
- 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)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, vanilla, and a pinch of salt.
- Spread the pumpkin mixture into a greased 9×13-inch pan.
- Evenly sprinkle gluten-free cake mix over the pumpkin mixture without mixing.
- Scatter chopped nuts on top if desired.
- Melt butter and drizzle evenly over the dry cake mix.
- Bake for 45-55 minutes until the top is golden and the filling is set.
- Let it rest for 10-15 minutes before serving.
Notes
Serve warm with vanilla ice cream or dairy-free whipped cream. For a festive touch, sprinkle with extra chopped toasted pecans or a dusting of cinnamon sugar.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Dairy Free Option