Pumpkin Dump Cake (Gluten-Free)

No ratings yet

All the flavor of pumpkin pie in this easy, no-fuss pumpkin dump cake recipe. With homemade gluten-free cake mix and a crunchy pecan topping.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena

Preheat the oven to 350℉ and grease a 9x13-inch baking dish.
In a large bowl, using an electric mixer, whisk the 15 ounces pumpkin puree, 8 ounces cream cheese, 1/2 cup Greek yogurt, 4 eggs, 1 cup white sugar, 2 teaspoons pumpkin pie spice, and 1 tablespoon vanilla extract until smooth. Pour in the mixture into your baking dish.
Next, prepare the homemade cake mix. In a mixing bowl, combine 1 1/2 cup almond flour, 1/4 cup gluten-free flour, 1/2 cup white sugar, 1 1/2 teaspoons baking powder and 1 cup chopped pecans.
Sprinkle the cake mix over the pumpkin filling.
Evenly drizzle the 5 tablespoons melted butter or coconut oil over the dry ingredients.
Bake for 55-65 minutes or until the top is nicely browned and the center is no longer wobbly.

Allow the cake to completely cool so it fully sets and to be able to cut nice slices. You can reheat it afterwards if you'd like to serve it warm with ice cream.
Check that you're using canned 100% pure pumpkin, not pumpkin pie filling.
If you don't have any pumpkin pie spice, mix up your own blend with 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/8 tsp ground allspice.
To tell that the cake is done, the usual 'toothpick test' won't work for this recipe. It's best to give the pan a firm shake back and forth - when the cake is done, the filling won't jiggle.

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.

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.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Store leftovers in an airtight container in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge.
Reheat: Reheat individual slices in the microwave in a microwave-safe bowl. Alternatively, uncover and reheat the whole cake in its dish in the oven at 350℉ for 15-20 minutes, until warmed through.