From a name like gluten free Dump Cake, you might wonder why anyone would ever want to try this recipe. I agree. In fact, I really wanted to name it something else entirely (who names a recipe Dump Cake, after all!?) but that’s what it’s called and it’s not my fault.
Readers have asked me many times how to make a Dump Cake with my gfJules Flour, and I’ve never gotten around to trying it until now (maybe because it’s called a “Dump Cake”??!). It’s one of the world’s easiest desserts (a lot like my Easiest Gluten Free Dessert — which has a nice ring to it, actually), but more cake-y instead of more cookie-y.
The premise behind a Dump Cake is that you dump a cake mix on top of pie filling and call it a quick dessert. Since I don’t make a gluten free cake mix anymore, folks understandably were stumped as to how to make a gluten free dump cake from scratch.
I tried a couple variations (note: they were all good and all were eaten), and I don’t really think you can get this wrong if you use any of my gluten free cake recipes, treating the dry ingredients like a cake mix in itself.
What I’ve settled on as my favorite though, is the one I’ve shared below. You can double the topping if you like lots of cake, or leave it as is for a more fruit-forward approach.
It’s pictured in a 9×13 pan and I’ve doubled the cake mix/topping recipe for a higher cake/topping: fruit ratio, but you could easily just follow the recipe as written and use an 8×8 pan instead; move to the 9×13 if you like extra topping and decide to double the cake mix recipe below.
I’ve been excited to see lots of brands are now making pie filling without high fructose corn syrup, some even made with organic fruit! Here’s the one I found at my local grocery store. Of course, feel free to make your own pie filling instead.
Here’s my recipe for homemade cherry pie filling and my recipe for homemade apple pie filling.
However you decide to make it, whatever pie filling flavors you use, this is a recipe you’ll love to return to anytime you are short on time and need sweets for a crowd (summer picnics, BBQs, neighborhood get-togethers … so many great opportunities to show off this easy dessert!).
And … leftovers make delicious breakfast. But you didn’t hear that from me.
Easy Gluten Free Dump Cake
Ingredients
Topping for 8x8 Pan
- 1 ½ cups (202.5 grams) gfJules All Purpose Gluten Free Flour
- 1 cup minus 1 Tbs. granulated cane sugar
- 2 tsp. baking powder
- 1/3 tsp. baking soda
- 1 tsp. vanilla powder or pure vanilla extract
Filling
- 1 can (8 ounces) crushed pineapple, undrained (use 15 ounce can for 9x13 pan)
- 1 can (21 ounce) pie filling - cherry, blueberry, etc. - (I used Lucky Leaf)
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
Instructions
- Preheat oven to 350 F.
- Oil pan or line with parchment paper.
- In a separate bowl, whisk together dry ingredients for cake topping.
- Empty full can of pineapple by dumping into prepared pan. Dump full can of pie filling on top with vanilla extract. Dump whisked dry ingredients on top.
- Melt butter and drizzle on top of cake ingredients. Stir gently with a rubber spatula, if needed, to distribute evenly so the dry powder ingredients on top are mixed in at least slightly.
- Bake for 1 hour or until fruit is bubbling and the cake is lightly browned.
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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I cannot find Jules. What other gluten free all purpose flour do you suggest? Maybe Bob’s Red Mill?
Hi Beverly, you can purchase in our gfJules Store here on this site or on Amazon. We deliver right to your door! As for using another flour in place of gfJules, that comes with its own issues, since all gluten free flour blends are so different, here’s why: https://gfjules.com/gluten-free-flour-comparison/. Check out that article to find out more, as I cannot recommend Bob’s Red Mill. It’s not certified gluten free and I’ve heard from lots of folks that it’s gritty.
~jules
Thank you so much for your speedy reply and your advice. I am making a meal for a family whose wife is in recovering from injuries and able to cook yet. She is gluten free.
I want to provide a tasty and enjoyable meal, I love to bake, but am not familiar with gluten free baking.
How thoughtful of you to bake for this family, Beverly! Here’s a little more info about gluten free baking that might help. When you find a great all purpose gluten free flour, the baking becomes quite simple, but there are some “tricks to the trade,” so to speak!
~jules
I tried using the gf Jules cake mix – I halved the recipe – I made sure the amount of cake mix was half the bag. But the cake mix didn’t bake after the time allotted. I tried adding more time then added more salt free butter that I melted before pouring it on top of the cake mix – still not browning. What did I do incorrectly?
Was the dry mix incorporated into the juices of the fruit filling before baking? If it was just dry mix sitting on top of the filling and not mixed into the filling a bit, then it won’t cook. It has to have liquids added to the dry ingredients in order to properly cook; if this recipe fails, that’s usually the thing that has happened, is that there wasn’t enough integration with the filling in the pan before baking. Make sure there’s no powdery areas before putting into the oven.
~jules
Thanks
My daughter is allergic to pineapple. What do you suggest as a substitute?
Hi Sandy, just use the same amount of another canned fruit or more pie filling. You can mix the pie filling flavors or use more of the same. Enjoy!
~jules
I used to make this using just cherry pie filling and chocolate cake mix. How do you think I could modify for that. It was SOOO Yuummmy
That does sound yummy!! To make this cake base chocolate, add ¼ cup cocoa and 3 tablespoons chocolate syrup. You may need to add about 1/4 more liquid or filling, too, just so the topping isn’t too dry. Let me know how it goes!!!
~jules
I’m confused…but you do make a cake mix that I’ve purchased through your site. Can I just use that? How would I adjust the recipe? Thank you
Hi Beth, you can absolutely use my gfJules Cake Mix, but it’s about twice as much as you’d need for this recipe, so just halve the cake mix or you can double the filling and use a 9×13 pan. Enjoy!
~jules
Looks very good! I remember my mom used to make this recipe all the time! But since I stopped eating gluten we stopped eating it. Thanks for sharing this
Wonderful! So glad this gluten free dump cake recipe will be one to bring back good memories!!
~jules