Pumpkin Pie Dump Cake.
If you haven't eaten a dump cake, or (heaven forbid) heard of a dump cake, you've really missed out in life. But no worries, I've got you covered. Gluten Free style.
I've been eyeing this lovely version I spotted on The Country Cook for a while now, and decided to give it a test run last night. The trickiest part was the cake mix.
Confession: I'm much too cheap to buy a boxed gluten free cake mix.
I've always just made my own from scratch and they've turned out amazing (Click here, here, or here for the recipes). But a dump cake must have a cake mix. I searched the web and decided to use a modified version of a home made cake mix recipe over at The Gluten-Free Home Maker.
Below is the combined effort of these two recipes, with a gluten free makeover. The whole family enjoyed it, but when we had more tonight after it had been in the fridge, it was even better. It is pretty rich, so we served it in smaller pieces than you would a regular cake. I also thought the topping was a bit too thick, so I adjusted the recipe accordingly.
As an added bonus, making this recipe gave me a good excuse to buy Reddi-Whip. You know, the kind of whipped cream you can squirt right into your mouth without even using a spoon? Yeah, that stuff.
PUMPKIN PIE DUMP CAKE
*gluten free *soy free
Pantry to Table in: about 2 hours
- You have 2 options for the spice cake mix since I haven't seen any gluten free spice cake mixes at the store.
- Whisk 1/4 tsp cinnamon and scant 1/4 tsp allspice into a gluten free yellow cake mix.
- In a small bowl, whisk together 1 cup gluten free flour mix, 2/3 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1/8 tsp salt, 1/4 tsp cinnamon and scant 1/4 tsp allspice. Add 1/2 tsp xanthan gum if using a flour mix that doesn't have any added.
1 (15 oz) can pumpkin puree (Not pumpkin pie mix)1 (12 oz) can evaporated milk
1 cup sugar
1 tsp cinnamon
Gluten free spice cake mix (see notes above)
1 cup butter, melted
- Preheat oven to 350.
- In a large bowl, whisk eggs thoroughly.
- Add pumpkin puree, milk, sugar, and cinnamon. Whisk until will combined.
- Pour pumpkin mixture into a well greased 13x9" glass pan.
- Sprinkle cake mix evenly over the top.
- Drizzle butter evenly over cake mix. You want the butter to be touching pretty much all of the cake mix, otherwise you will have spots of dry cake mix (which obviously doesn't taste as good!), so use a spoon or ladle if you need to, to get a nice even coat.
- Bake for 50-60 minutes, The topping should be a golden brown and the pumpkin will still be a little "jiggly" as the original recipe put it, but will set as it cools. If you insert a knife in the center, it should come out with hardly any pumpkin on it. Cool for at least 1/2 hour before cutting/serving. Some people may like it warm, I personally liked it best once it had been refrigerated.