How long will a gluten-free cake stay fresh?

A gluten-free cake like this gluten free pumpkin dump cake will stay fresh for 4–5 days when stored in an airtight container in the refrigerator. Thanks to the moisture from the pumpkin, it holds up better than many gluten-free cakes. Just make sure to let it cool fully before storing to avoid excess condensation, which can make it soggy.

Does pumpkin dump cake need to be refrigerated?

Yes, refrigerating your gluten free pumpkin dump cake is the best way to keep it safe and fresh. The pumpkin layer is moist and perishable, so once the cake is fully cooled, cover it and store in the fridge. When you're ready to eat, a quick reheat in the microwave or oven will bring back that fresh-baked feel.

How does gluten-free cake taste?

A good gluten free pumpkin dump cake tastes just as rich and satisfying as a traditional cake. The pumpkin brings moisture and flavor, while a quality gluten-free cake mix provides a soft, tender crumb. With the right flour blend and spices, most people won’t even realize it’s gluten-free—just that it’s delicious.

How to make gluten-free cake more moist?

Pumpkin is your secret weapon for moisture in a gluten-free cake. In this gluten free pumpkin dump cake , the puree acts as a natural tenderizer. You can also add an extra egg or a dollop of sour cream or dairy-free yogurt for even more softness. Avoid overbaking, and always measure your dry ingredients carefully for best texture.

Gluten Free Pumpkin Dump Cake – 1 Easy Recipe You’ll Love

Name: Gluten free pumpkin dump cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/4 tsp cloves; 1 tsp vanilla extract; 1 box gluten-free yellow cake mix; 1/2 cup melted butter; Optional: 1/2 cup chopped pecans or white chocolate chips

Description

This gluten free pumpkin dump cake is an easy, crowd-pleasing fall dessert. Moist, spiced pumpkin on the bottom, golden cake topping on top , just dump, bake, and serve.

Ingredients

Scale

1 (15 oz) can pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1 tsp vanilla extract

1 box gluten-free yellow cake mix

1/2 cup melted butter

Optional: 1/2 cup chopped pecans or white chocolate chips

Instructions

1. Preheat oven to 350°F and grease a 9×13 baking dish.

2. In a bowl, mix pumpkin, sugars, eggs, spices, and vanilla. Pour into baking dish.

3. Sprinkle dry gluten-free cake mix evenly over pumpkin layer. Do not mix.

4. Drizzle melted butter over the dry cake mix.

5. Optional: Add pecans or white chocolate chips over top.

6. Bake for 45–50 minutes or until top is golden and edges are bubbling.

7. Let cool 15 minutes before serving.

Notes

Use canned pumpkin puree , not pumpkin pie filling for best results.

Refrigerate leftovers and reheat in the microwave or oven.

Customize with chopped nuts, caramel drizzle, or cream cheese swirls.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 270mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg

Keywords: gluten free pumpkin dump cake, fall dessert, gluten-free dump cake