Gluten Free Pumpkin Dump Cake

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 29-ounce can pumpkin puree

3 eggs

1 14-ounce can sweetened condensed milk

¼ cup brown sugar

2 teaspoons pumpkin spice

1 package gluten free white cake mix

½ cup butter, melted

Pecans for garnish, optional

Directions

Preheat the oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.

In a large bowl, beat together the pumpkin, eggs, sweetened condensed milk, brown sugar, and pumpkin spice until smooth. Spread the mixture in the bottom of the baking dish.

In a separate bowl, stir together the cake mix and butter until the mixture resembles coarse sand. Sprinkle the cake mix over the top of the pumpkin mixture.

Bake in the preheated oven for 50 to 60 minutes, until the crumbles on top are golden brown.

Allow the dump cake to cool completely before slicing and serving. Garnish with chopped pecans, if desired.

Nutrition

• Serving Size: 1
• Calories: 432
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 82 mg
• Sodium: 458 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Total Sugars: 49 g
• Protein: 8 g