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Hands down this is my favorite Fall Desert. It is quick, it is easy and it is beyond delicious! Gluten Free baking can be tricky on good days, but rest assured this is a no fail recipe. I mean how can pumpkin fail anyway? It simply can’t. The crunch of the pecan-y top, followed by the moist layer of pumpkin goodness is to die for!
The best part about this Gluten Free Pumpkin Dump Cake……. the prep is less than 10 minutes, and the clean up is easy. Just as life should be! I am going to give you the recipe I use for the dry cake mix as adapted from Gluten Free on a Shoestring. However you can kick the easy up a notch and buy a pre-made mix like these on Amazon.
Gluten Free Pumpkin Dump Cake
- 1 1/2 C All Purpose Gluten Free Flour
- 1/2 C Blanched Almond Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1/4 Tsp Salt
- 1 C Sugar
Wisk or Process the dry ingredients together until everything is evenly distributed and set aside
- 15 Ounces of Libby’s Easy Pumpkin Pie Mix
- 12 Ounces of Evaporated Milk
- 2 Eggs
- 1 Stick of Butter
- 1 cup of Pecans (optional)
Add the milk and eggs to the Pumpkin Pie Mix and beat until all ingredients are incorporated. Grease a 13×9 cake pan and “dump” the pumpkin mixture in. Shake your dry cake mix evenly over the pumpkin, spreading it to the edges of the pan. Cut one stick of butter and evenly distribute the butter pats over the dry mix. Last but not least add the Pecans.
Bake in a 350 degree oven for 40-50 minutes. Oven times may vary but you will know it’s done when the top is golden brown and it’s no longer jiggly. Try not to eat the whole pan, at least at once. Comment down below and let us know who you shared (or will share) with!