Fall is my favorite season. Going apple and pumpkin picking, Wearing cozy clothes, and making comfort meals such as soups and desserts
What isn’t to love about fall? The colors are changing all around us, and people are gathering around. As soon as fall hits, I love returning to the kitchen and making desserts. Nothing is better than a fresh baked good while watching a Halloween movie on a crisp fall night.
Pumpkin desserts are always a timeless classic. Turning ordinary pumpkin recipes into gluten-free friendly is also a fun challenge in the kitchen.
This pumpkin dumpcake is perfect if you need a quick and easy dessert. Bring this dessert to a family get-together game day, or make it just because. This cake will be a sure crowd-pleaser at your next gathering.
First, find a gluten-free Spice cake mix. I used the Namaste Brand Gluten-free spice cake mix. I found this mix at Shaw’s Market, my local grocery store. This was the first time I used this Brand, and I have to say it holds up when it comes to gluten-free.
See the recipe below:
1 15 oz can of Pumpkin Puree
1 12 oz can of Evaporated Milk
3 eggs
1 Cup Sugar
1/2 tsp Pumpkin spice
1/2 tsp Cinnamon
1 Box Gluten Free Spice Cake
2.5 sticks of unsalted Butter
- Wish together pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and cinnamon.
2.Add cake mix on top of the mixture spread out evenly
3. Melt sticks of butter and pour over cake mix in a zigzag formation. Once most of the cake mixture is covered in butter, it is ready for the oven.
Bake at 350℉ for 50- 55 mins
Serve warm or cool.
Top with some Trader Joe’s Salted Maple Ice cream, and you won’t be disappointed! HAPPY FALL!
Gluten- free Pumpkin Dump Cake
Ingredients
- 15 oz Can of Pumpkin Puree
- 12 oz Can of Evaporated Milk
- 1 Cup Sugar
- ½ tsp Pumpkin Spice
- ½ tsp Cinnamon
- 1 Box Gluten Free Spice Cake The brand used here is Namaste
- 2.5 sticks Unsalted Butter
Instructions
- Whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice and cinnamon
- Mix until well combined
- Layer cake mix on top of mixture. spread out evenly.
- Melt butter and pour over the cake mixture in a zipzag formation. once most of the cake mixture is covered in butter it is ready for the oven.
- Bake cake at 350℉ for 50-55 mins
- Serve warm of cool
Notes
Top with some Trader Joe’s Salted Maple Ice cream and you won’t be disappointed! HAPPY FALL!For more gluten-free recipes click here
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