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A close-up of a freshly baked Gluten-Free Pumpkin Dump Cake in a white ceramic baking dish, showcasing the crumbly cake topping and melted butter pools.

Decadent Gluten-Free Pumpkin Dump Cake: A Creamy & Crumbly Delight

Experience the ultimate fall dessert with this Gluten-Free Pumpkin Dump Cake. Featuring a thick, creamy spiced pumpkin custard base and a golden-brown crumbly cake topping with glistening butter pools and toasted pecans.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Custard Base
  • 15 oz Pumpkin Puree (425g) Ensure it is pure pumpkin, not pie filling.
  • 12 fl oz Evaporated Milk (354ml) Provides creamy texture.
  • 3 large Eggs Whole eggs to bind the custard.
  • 1 cup Granulated Sugar (200g)
  • 1 tbsp Pumpkin Pie Spice (15g) Plus an extra 1 tsp for dusting.
  • 0.5 tsp Salt (3g)
Crumbly Topping
  • 1 box Gluten-Free Yellow Cake Mix (15.25 oz / 432g)
  • 1 cup Unsalted Butter (226g) Cold, sliced into very thin pats.
  • 1 cup Chopped Pecans (110g)

Equipment

  • 1 White Ceramic Rectangular Baking Dish (9x13 inch) Essential for even baking and beautiful presentation.
  • 1 Large Mixing Bowl For whisking the custard base.
  • 1 Wire Whisk For blending wet ingredients smoothly.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Lightly grease your 9x13 inch (23x33 cm) white ceramic rectangular baking dish with non-stick spray or butter.
  2. In your large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, salt, and 1 tablespoon of pumpkin pie spice until the mixture is completely smooth and vibrant orange.
  3. Pour the vibrant orange pumpkin mixture evenly into the bottom of your prepared baking dish. Sprinkle the dry gluten-free yellow cake mix evenly over the top of the wet layer. Do not stir.
  4. Lay the thin, cold butter pats flat across the entire surface of the dry cake mix. Scatter the chopped pecans evenly over the top.
  5. Bake for 50 to 60 minutes until you see a golden-brown, crumbly baked cake topping with shallow pools of glistening melted butter. Remove from the oven and immediately apply a light dusting of brown spice. Let rest for 15-20 minutes before serving.

Notes

Avoid Dry Spots: Dab any remaining dry cake mix powder with melted butter during the last 15 minutes of baking.
Do Not Stir: Keeping the layers separate is critical for the dump cake texture.