Pumpkin Dump Cake (Gluten-Free) (Gluten-Free)

Name: Pumpkin Dump Cake (Gluten-Free)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 15 ounces pumpkin puree (one can); 8 ounces cream cheese; 1/2 cup Greek yogurt; 4 eggs; 1 cup white sugar; 2 teaspoons pumpkin pie spice; 1 tablespoon vanilla extract; 5 tablespoons melted butter or coconut oil; 1 1/2 cup almond flour; 1/4 cup gluten-free flour; 1/2 cup white sugar; 1 1/2 teaspoons baking powder; 1 cup chopped pecans

This post may contain affiliate links. Please read our disclosure policy.

All the flavor of pumpkin pie with none of the fuss in this Pumpkin Dump Cake recipe. Layered a homemade, gluten-free cake mix over a custardy base of pumpkin puree, eggs, and cream cheese, then drizzled with butter and baked. The result is a creamy pumpkin interior with a crispy, streusel-like crust.

Pumpkin dump cake in a white ceramic baking dish

If you’ve never made a dump cake before, it’ll soon become something you’ll love to bake. Their appeal is in the fact that they’re so easy to make and you get a unique dessert that’s like a cross between pie filling and coffee cake. This pumpkin version is the perfect one to bake up for Thanksgiving if you don’t have time to make a pumpkin pie, but want that classic, cozy flavor.

Got time to make pie crust? Try my Healthy Pumpkin Pie recipe or my Healthy Pecan Pie Bars.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

1 hr

Ingredients Needed

Below are the ingredients you’ll need to make Pumpkin Dump Cake. Full quantities can be found in the recipe card further down in the recipe card.

Pumpkin puree: Using canned puree is best here for consistent results, just make sure it contains 100% pure pumpkin.
Cream cheese: You’ll want to use full-fat cream cheese as it makes the cake soft. Reduced fat cream cheese may make it gummy in texture.
Greek yogurt: This adds moisture and a slight tang to the pumpkin cake. Regular yogurt will make the batter too thin.
Eggs: The eggs bind the batter together which is especially important in this cake as there is no gluten to help the cake ‘set’.
White sugar: You can substitute coconut sugar or brown sugar if you prefer.
Pumpkin pie spice and Vanilla extract
Melted butter or coconut oil: Drizzling the melted fat over the dry ingredients moistens them and helps the topping caramelise as it bakes.
Almond flour: Use blanched almond flour as almond meal can make the topping too crumbly.
Gluten-free flour: It’s easy to find lots of different premixed gluten-free flour blends from the grocery store. Choose your favorite or opt for one that is made for baking.
Baking powder: This helps the topping to rise, giving it a lighter, crisper texture.
Chopped pecans: Nuts add a nice crunch to the cake to contrast the silky interior. You can use walnuts if you prefer.

How to Make Pumpkin Dump Cake

First, preheat the oven to 350℉ and grease a 9×13-inch baking dish.

process shot of making the dump cake filling and cake topping.

Step 1: Combine the pumpkin puree, cream cheese, Greek yogurt, eggs, sugar, pumpkin pie spice, and vanilla extract in a large bowl using an electric mixer. Pour the mixture into the baking dish.

✏️ If you don’t have an electric mixer, use a whisk to stir together the cream cheese and sugar first, before mixing in the other wet ingredients.

Step 2: In a separate bowl, combine the almond flour, gluten-free flour, white sugar, baking powder, and chopped pecans.

✏️ Use a whisk to mix these dry ingredients to help break up any clumps.

process shot of adding the flour mix over the pumpkin filling.

Step 3: Sprinkle the cake mix over the pumpkin filling. Drizzle the melted butter or coconut oil evenly over the dry ingredients.

✏️ It’s important to evenly distribute the dry ingredients over the wet, so sprinkle carefully!

Step 4: Bake for 55-60 minutes, until the top is nicely browned and the center is no longer wobbly.

✏️ Let the cake cool completely before cutting into it and serving for the cleanest slices.

pumpkin dump cake in a white casserole dish.

Variations

→ Sweet Potato Dump Cake: Swap the pumpkin puree for 15 ounces of mashed sweet potato.

→ Chocolate Chip Pumpkin Dump Cake: Sprinkle 1/2 cup semisweet chocolate chips over the dump cake immediately after you remove it from the oven.

Common Questions

What’s the biggest Mistake to avoid when making dump cake?

You need to make sure you evenly spread the dry cake mix over the wet ingredients. Plus, drizzling the butter evenly over the dry ingredients is important for getting the right texture on the topping.

How do I store?

Allow leftovers to cool fully and store in an airtight container in the fridge for up to 3 days. If you want to freeze, once leftovers are cooled, place them in an airtight container in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge.

Can I use brown sugar instead of white?

Yes. You can use light brown sugar or even cane sugar instead. flavor and color change slightly.

Can I make ahead?

Bake the cake as instructed and let it cool completely. Cover with plastic wrap and chill in the fridge for up to 3 days. Serve cold from the fridge, at room temperature, or reheat as instructed below.