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 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.
I hope you love this recipe as much as we do!
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
1 can (15 ounce) crushed pineapple, undrained (use 8 ounce can for 8x8 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)
Preheat oven to 350 F.
Oil 8x8 or 9x13 pan, depending on how much cake/topping you prefer.
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 there aren't a lot of dry powder ingredients on top.
Bake for 1 hour or until fruit is bubbling and the cake is lightly browned.
The cake/topping recipe is easily doubled for 9x13 pan for a higher topping:fruit ratio.
Pin it for later!