Gluten free dump cake is the ultimate easy dessert , no mixing, no fuss, just pure comfort in every bite. In this article, I’ll share how this humble recipe became a go-to in my gluten free kitchen, starting with a birthday emergency and ending in sweet, buttery success. You’ll learn how to make your own gluten free dump cake, choose the right ingredients, and customize it for any occasion. Whether you’re avoiding gluten for health or family, or just want a quick crowd-pleaser, this guide covers it all. Let’s dive into the story that made this treat a staple in my baking routine.
My Gluten Free Dump Cake Love Affair
From Birthday Meltdown to Dump Cake Magic
Gluten free dump cake wasn’t on my radar until my daughter Ellie’s fifth birthday. She asked for “chocolate and cherries,” but with celiac in the house, the usual recipes were off-limits. After two failed cakes , one dry, one soggy , I grabbed a gluten free cake mix, a can of cherry pie filling, crushed pineapple, and butter. No mixing. Just dumped it all into a pan and hoped.
What came out was golden, bubbling, and irresistible. Ellie had seconds. I had a win. And just like that, gluten free dump cake became a staple in our home here in Asheville.
Dump cakes might sound messy, but they’re anything but. The fruit forms a rich base, the dry cake mix becomes a crispy topping, and the butter pulls it all together. Best of all? No special skills needed. If you can open a can, you can make this.
Why Dump Cakes Just Work (Even Without Gluten)
Traditional baking relies on gluten for structure. That’s why gluten free baking can feel intimidating. But gluten free dump cake skips the hard parts. The mix sits dry on top of wet fruit and bakes into a crust that’s crisp at the edges and chewy in the middle , no crumbling, no sinking.
It’s not about perfection, it’s about flavor and ease. This recipe is for busy parents, weekend bakers, or anyone craving dessert without the hassle. And unlike some gluten free treats that scream “substitute,” this one just tastes like home.
Next, I’ll show you exactly what ingredients to use and how to swap for dairy free, low sugar, or fruit-forward versions.
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Gluten Free Dump Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This gluten free dump cake is the easiest dessert you’ll ever bake—just layer fruit, sprinkle cake mix, and top with butter. It’s warm, gooey, and crowd-pleasing every time.
Ingredients
1 box gluten free yellow or vanilla cake mix
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple in juice
1/2 cup (1 stick) unsalted butter, sliced thin
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Pour crushed pineapple into the bottom of the dish and spread evenly.
3. Spoon cherry pie filling over the pineapple layer. Do not stir.
4. Sprinkle the dry gluten free cake mix evenly over the fruit.
5. Top with thin slices of butter, covering as much surface as possible.
6. Bake uncovered for 45–50 minutes or until the top is golden brown and the fruit is bubbling.
7. Let it cool for at least 15 minutes before serving.
Notes
Make it dairy free by using vegan butter sticks.
You can swap the fruit fillings—try apple pie filling or sliced peaches for seasonal variations.
Serve warm with dairy free ice cream or whipped coconut cream for the perfect finish.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten free dump cake, cherry dump cake, easy gluten free dessert, dairy free option
Simple Ingredients, Big Flavor in Every Bite
Pantry Staples That Bake Like Magic
A gluten free dump cake recipe is a lifesaver when you need dessert fast without sacrificing flavor. The best part? No mixing bowls, no fuss , just layer, bake, and enjoy. This recipe starts with simple pantry staples and ends with a bubbling, golden treat that nobody will guess is gluten free.
Here’s what you need:
- 1 box gluten free cake mix (vanilla, yellow, or spice work well)
- 1 can (20 oz) crushed pineapple (in juice, not syrup)
- 1 can (21 oz) cherry pie filling
- ½ cup (1 stick) unsalted butter, sliced thin
Layer the fruit first, then sprinkle the dry cake mix evenly, and finally top with butter. That’s it. As it bakes, the fruit bubbles and soaks into the mix, creating a crisp-edged, gooey-topped dessert.
For the cake mix, I recommend King Arthur’s gluten free yellow cake mix or Simple Mills for a slightly nuttier flavor. Both create a texture that’s light, moist, and perfectly sweet.
Adapt It for Any Diet
Making this gluten free dump cake recipe dairy free is a breeze. Just swap the butter for a plant-based stick (like Earth Balance or Miyoko’s). Most high-quality gluten free cake mixes are also dairy free , always check the label.
You can mix and match fillings too. Try blueberry pie filling with lemon cake mix, or apple pie filling with spice cake mix in the fall. Want more crunch? Add a layer of chopped pecans or shredded coconut over the mix before baking.
And if you’re trying to reduce sugar, you can use no-sugar-added pie filling or fruit packed in water.
Next up, let’s make sure your cake bakes up with the perfect texture every time , because dump cakes deserve more than just “good enough.”
Baking Tips for Perfect Texture Every Time
How to Make Gluten Free Dump Cake Like a Pro
If you’ve wondered how to make gluten free dump cake so it’s crisp on top and gooey beneath , without going soggy or dry , this section is for you. The secret is all in the layering and your choice of bakeware.
Start with a glass or ceramic 9×13 baking dish. Grease it lightly, even though there’s plenty of butter. Spread your fruit filling evenly on the bottom , this creates the moist base. If using pineapple and cherry (my favorite combo), put the pineapple first for extra juiciness.
Next, sprinkle your gluten free cake mix evenly. Don’t press or stir. Just scatter it over the fruit. Now, the most important part: top with thin slices of cold butter covering as much surface as possible. This helps the cake mix hydrate and brown evenly. No dry patches. No gloopy middles.
Bake at 350°F (175°C) for 45–50 minutes until the top is golden and bubbling. Let it sit at least 15 minutes before scooping , this helps it set and deepens the flavor. It’s a similar resting trick I use in my gluten free pumpkin dump cake.
Common Mistakes to Avoid
Using melted butter is tempting but can cause uneven absorption. Stick to cold butter in slices or small cubes. Also, avoid mixing the cake mix into the fruit , that’s not how a dump cake works. The “dump” method keeps the textures distinct.
Want a crisper topping? Bake an extra 5–10 minutes and check for bubbling at the edges. Still gooey in the center? That’s totally fine , it’s part cobbler, part cake.
And if you’re doubling the recipe for a party, use two pans. Don’t overcrowd one dish , it won’t bake properly.
Up next: How to store, reheat, and customize your cake for any occasion.
Storage, Serving & Flavor Variations
How to Store and Reheat It
Once your gluten free dump cake is out of the oven, let it cool to room temperature. Cover it tightly with foil or transfer leftovers to an airtight container. It stores well in the fridge for up to four days. When you’re ready to serve it again, just warm individual slices in the microwave or reheat the entire pan at 300°F until the topping is crisp and the fruit is bubbling.
Freezing works great too. Slice the cake, wrap pieces individually, and freeze for up to three months. Thaw overnight in the fridge and reheat in the oven for a fresh-baked texture.
Flavor Variations Worth Baking Again
Easy Variations to Try Anytime
This cozy dessert is endlessly flexible. Once you master the basic gluten free dump cake, you can mix and match fillings for year-round baking.
Gluten free cherry dump cake: Keep it classic with cherry pie filling and vanilla or chocolate cake mix. Add dark chocolate chips for a black forest-style twist.
Gluten free apple dump cake: Use spiced apple pie filling and a gluten free spice cake mix. Add cinnamon and chopped walnuts for extra crunch.
Gluten free peach dump cake: Layer canned or fresh sliced peaches with yellow cake mix and a hint of nutmeg. A handful of slivered almonds makes a great topping.
Craving more gluten-free baking goodness? Come hang out with me on Facebook and Pinterest for tasty recipes, tips, and inspiration you’ll love!
Can you make a dump cake using gluten free cake mix?
Yes, you can easily make a gluten free dump cake using a store-bought gluten free cake mix. The process is exactly the same: layer fruit filling, sprinkle the dry mix, and top with butter. No stirring, no extra tools , just dump, bake, and enjoy. It’s one of the easiest ways to make a satisfying gluten free dessert that feels homemade.
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake with any gluten free dump cake is stirring the layers. It’s tempting, but resist! Mixing the fruit and cake mix ruins the texture. Instead, let the ingredients layer naturally , fruit on the bottom, dry mix in the middle, and butter on top. That’s the secret to a crisp, golden finish and the gooey base that makes this dessert irresistible.
What is the trick to gluten free baking?
When making something like a gluten free dump cake, the trick is moisture and balance. Gluten free flours absorb more liquid than wheat flour, so recipes need the right ratio of fat, fruit, or added moisture. That’s why dump cakes work so well , they’re naturally moist and structured thanks to the canned fruit and butter
Which flour is best for gluten free cakes?
While you don’t need to blend your own for a gluten free dump cake, the best gluten free flours include blends with rice flour, potato starch, and tapioca starch. Brands like King Arthur or Bob’s Red Mill 1-to-1 baking flour create a soft, crumb-free texture in cakes and dump cakes alike.
