Gluten Free Pumpkin Spice Dump Cake Recipe

This pumpkin spice dump cake is so easy to make! It’s tasty for fall, Thanksgiving, or even Christmas dinner, plus it’s super simple to make thanks to using a cake mix. 

Don’t worry if you’re gluten free – so am I. This recipe includes suggestions for making a gluten free pumpkin spice dump cake that everyone will love.

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This easy pumpkin cake smells so amazing while it’s baking that you’ll want to grab these free printable fall quotes coloring pages to color while your cake is in the oven.

This recipe uses pumpkin puree. Pumpkin puree is easy to make when you follow this homemade pumpkin puree recipe!

You can make puree with home grown or store bought pumpkins. If you didn’t grow pie pumpkins this year, learn how to grow pie pumpkins from seed so you’re prepared for next year.

I always try to make desserts as healthy as possible, so I use organic cane sugar, grass fed butter, local eggs, and gluten free cake mix. This recipe will turn out just fine if you use “regular” ingredients, though.

No matter which version you make, this is a super simple pumpkin spice cake that’s perfect for pumpkin spice season.

It feels impossible to find things again on the internet. Please Pin this recipe now so you don’t lose track of it!

Ingredients for a gluten free pumpkin spice dump cake

1 can (15 oz) pure pumpkin puree (or make your own!)

8 oz evaporated milk

1 cup granulated sugar (I use organic cane sugar)

3 large eggs, room temperature

1/2 teaspoon vanilla extract

1 tablespoon pumpkin pie spice (or a mix of cinnamon, ginger, and nutmeg)

1 box yellow cake mix. I personally use King Arthur gluten free cake mix. This recipe will work just fine if you use a “regular” cake mix

3/4 cups of unsalted butter, melted (1.5 sticks)

Optional: chopped nuts (like walnuts or pecans) for topping

How to make a simple pumpkin spice dump cake

Preheat your oven to 350º F.

Grease a 9×13 baking dish. I use a classic glass casserole dish. Metal works, too.

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, and pumpkin pie spice until well combined.

Pour the pumpkin mixture into your prepared baking dish. Make sure to use a spatula to get everything out!

Sprinkle the dry cake mix evenly over the pumpkin mixture. Don’t stir! You want to keep the cake mix as a separate layer.

Drizzle the melted butter over the top of the cake. Get it spread out as evenly as possible. You can very carefully use the back of a spoon or a small spatula to spread it, if needed.

Sprinkle nuts on top, if you’d like.

Bake for about 40-50 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean. Baking times will depend on your dish (metal or glass) and your oven.

Allow the cake to cool slightly before serving. 

This gluten free dump cake is delicious on its own or served with whipped cream or vanilla ice cream.

I never buy pre made because it is so incredibly easy to make. Also, homemade whipped cream doesn’t deflate right away! Learn how to make your own whipped cream.

Make baking easier when you grab the printable PDF from the recipe card below. I hope you enjoy this simple pumpkin spice cake recipe.

I hope you enjoy this easy pumpkin dump cake recipe whether you make it gluten free or gluten filled. =)