Gluten free desserts can be quick, easy, and delicious! They can also be desserts that everyone enjoys. In fact, I think gluten free should taste so good that no one knows it is gluten free.
Today’s gluten free pumpkin dump cake without cake mix is just that. It is quick, easy, and so good no one will know it is gluten free.
The only thing complicated about this recipe is that it uses individual gluten free flours. Which is really not complicated, it just calls for a few more ingredients that way.
I tried using a gluten free flour blend in this recipe and although it worked, it was not great. I knew I could get better results with individual flours. It was just one of those cases where a blend is okay, but using the individual flours will get you a much better result.
I love this dessert because it is perfect for the fall and holidays. Eating gluten free during the holiday season can be tough, but this dessert will make it easier. It is the perfect dessert to make for the fall and holidays season.
Gluten Free Pumpkin Dump Cake without Cake Mix
Gluten Free Pumpkin Dump Cake is a classic recipe made gluten free.
Ingredients
- 1 - 15 ounce can pumpkin ( Not pumpkin pie filling, just canned pumpkin)
- 1- 12 ounce can evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice ( or use 2 teaspoons cinnamon in place of pumpkin pie spice)
- 1/2 cup rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 teaspoon xanthan gum
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted
Instructions
- In a bowl whisk together the pumpkin, evaporated milk, eggs, 1 cup sugar, and pumpkin pie spice until well combined.
- Spread into a 9x13 pan.
- In a separate bowl combine rice flours, cornstarch, xanthan gum, 1 cup sugar, baking powder, baking soda, and salt.
- Sprinkle flour mixture over pumpkin mixture.
- Drizzle melted butter over flour mixture. Shake pan slightly to distribute butter a little better over flour mixture.
- Bake at 350 degrees for 50-55 minutes.
- Serve with whipped cream or ice cream if desired.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 431Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 386mgCarbohydrates: 62gFiber: 1gSugar: 45gProtein: 6g
Is it possible to use a ready made gluten free flour mix in place of the rice flours, cornstarch and xanthan gum?
Thank you!
I tried it with Bob’s Red Mill 1 to 1 gf mix and it worked, but was much better with the individual flours. So it works, and is fine, but better with the individual flours. If you have a blend you like, then it is probably worth trying to see how you like it.
Thanks for the recipe, if I ever make it again it will have 2x the flour mix and 1/2 the sugar in the crumble. It was more like a creme brule on a pumpkin custard than the dump cakes from my memories, but it was yummy as it’s own thing.
For the first rice flour listed, do I use white or brown rice flour?
Either one will work in this. I usually use white rice because it is usually what I have on hand.
Hi, looking forward to making this on thanksgiving for my husband. I was wondering, I couldn’t find sweet rice flour and found sweet white sorghum flour instead. Will this work?
I am sorry that you could not find sweet rice flour. It can sometimes be hard to find. I think the sweet sorghum will work, but I have not tried it so I can’t say for sure. I think the texture might be slightly different, but I think it would work ok in this. Happy Thanksgiving!
I made this recipe for Thanksgiving tomorrow, and it turned out absolutely perfect! Thank you so much for sharing! ☺️
I am so glad that you enjoyed it! I love helping my readers make gluten free easy. So thank you for letting me know how much you enjoyed it!
Any way to significantly reduce the sugar? 2 cups is more sugar than we eat in a week!
I have not tried it with less sugar. I am guessing you could cut it back some, but it might change the results.
What is the difference between rice flour and sweet rice flour?
Sweet rice flour is made from a different type of rice. It is starchier and gives a better texture to some gluten free foods like desserts. Here is a post that I did on sweet rice flour. I hope that helps. https://www.lynnskitchenadventures.com/2012/10/what-is-sweet-rice-flour-food-facts.html
Thanks for sharing! Does it keep long?
It is best the first day, but it keeps a couple of days if refrigerated.
This was so good! Everyone LOVED it!
I did cut the sugar down though (we generally don’t like thins as sweet as others). I used 3/4 c sugar in the pumpkin batter and 2/3 c in the crumble. It was still very sweet! Next time I’ll try cutting the sugar to 2/3 c in the batter and 1/2 c in the crumble.
I am so glad that you enjoyed it! And I am glad to know that it worked cutting down the sugar. Thank you for letting me know what you did.
This sounds delicious! Have you ever tried it without cornstarch? I’m wondering if there is a good substitute.
I have not tried it with another starch, but if you have to avoid corn and use tapioca starch or potato starch in place of it in other recipes, I think it will work okay in this one.