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Madison Area Gluten Intolerance Chapter

Pumpkin Dump Cake

1 15-ounce can pumpkin puree
1 10-ounce can evaporated milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 teaspoons pumpkin pie spice
1 box yellow cake mix (I used Hodgson Mills gluten free cake mix)
1 cup (2 sticks) butter, melted
1 cup coarsely crushed gluten-free graham crackers or pecans (walnuts are good, too)
1/2 cup toffee bits (optional)

Preheat oven to 350° F.

Spray a 9" x 13" baking pan lightly with cooking/baking spray.

In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned. Serve with ice cream or whipped cream.