Easy Gluten Free Dump Cake

Gluten Free Dump Cake in 9x13 pan

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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.

gluten free dump cake in bowl sq

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 simply dump a cake mix on top of pie filling and call it a quick dessert. I’m happy to give you TWO options to make this recipe — one with my easy Best Gluten Free Cake Mix, and one from-scratch with my gfJules Gluten Free All Purpose Flour.

gluten free dump cake topping

Different Ways to Make an Easy Gluten Free Dump Cake

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. Remember: you can always just use my gfJules Best Gluten Free Cake Mix to make this dessert EVEN EASIER!

gluten free dump cake 9x13

It’s pictured in a 9×13 pan, but you could easily just follow the from-scratch recipe but halve the ingredients to use an 8×8 pan instead. Or use the 9×13 ingredients if you like extra topping or use more fruit if you like that better. Play with the ratios if you like, or simply follow my recipe for a no-brainer delicious dessert you can make and bake anytime!

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. 

gluten free pie filling

Of course, feel free to make your own pie filling instead using my recipe for homemade cherry pie filling or my recipe for homemade apple pie filling.

cherry pie filling gfJules
Homemade cherry pie filling recipe – click for recipe.

However you decide to make it, and whatever pie filling flavors you use, this is a recipe you’ll be glad to return to anytime you are short on time and need sweets for a crowd (summer picnics, BBQs, neighborhood get-togethers …).

You’re bound to find many great opportunities to show off this easy gluten free dessert!

gluten free dump cake with coffee

And … leftovers make delicious breakfast. But you didn’t hear that from me.

Easy Gluten Free Dump Cake Recipe

gluten free dump cake gfJules

Easy Gluten Free Dump Cake

In only 10 minutes time, you could be sitting patiently by the oven waiting for this yummy gluten free dump cake to be bubbling and ready, hot out of the oven. Such an easy dessert with such yummy results!
4.46 from 71 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Jules Shepard

Ingredients
  

Topping for 9x13 Pan

  • 1 gfJules Best Gluten Free Cake Mix

OR From Scratch Ingredients:

Filling

  • 2 cans (15 ounces) crushed pineapple, undrained
  • 2 cans (21 ounce each) pie filling - cherry, blueberry, etc. - (I used Lucky Leaf)
  • 1 cup butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)

Instructions

  • Preheat oven to 350℉.
  • Oil pan or line with parchment paper.
  • In a separate bowl, whisk together dry ingredients for cake topping (if making from scratch).
  • Empty full can of pineapple by dumping into prepared pan. Dump full cans of pie filling on top along with vanilla extract (if baking from scratch). Dump whisked dry ingredients or gfJules Best Gluten Free Cake Mix 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 mostly mixed in.
  • Bake for 1 hour or until fruit is bubbling and the cake is lightly browned.

** 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.

I hope you love this recipe as much as we do!

Pin it for later!

EASY gluten free dump cake recipe | gfJules.com
The premise behind a gluten free Dump Cake is that you dump a cake mix on top of pie filling and call it a quick dessert.

Simple Gluten Free Dump Cake Recipe

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4.46 from 71 votes (68 ratings without comment)

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    • Thank you so much, Tracy! I’m thrilled to hear that my products and recipes have made your baking life easier and tastier! Thanks so much for taking the time to let me know!
      ~jules

      Reply
  1. I’m not following the pan size recommendations.
    Under the recipe notes it says the “recipe is easily doubled for a 9X13 or more topping”. But earlier in the instructions it says 8X8 or 9X13 with specific measurement for the pineapple related to the pan size.
    Can you clarify? What do you double (or not) for the 9X13?
    Thanks so much.

    Reply
    • Hi Tanner, sorry for any confusion. The doubling refers to doubling the cake mix/topping recipe to increase the topping:fruit ratio. I’ve added a note to clarify — thanks for pointing out that it may not have been clear what I was referring to as being doubled. Hope this helps!
      ~jules

      Reply
    • Well … at least you know what went wrong! Easy fix: pour melted butter on top of cake with topping and put it back in the oven for a bit. Hope that helps!
      ~jules

      Reply
  2. 5 stars
    I made this recipe today for our Monday Mingle at our over 55 Apt. complex. Put a note that is was Gluten Free but everyone devoured it so fast that I will have to double recipe next time. I used the crushed pineapple and 2 cups of fresh blueberries. I cooked the blueberries with small amount of water and Karo syrup to soften blues. Plenty of blues for everyone. My only problem was the 1/3 tsp. of baking soda. I do not have a 1/3 tsp. measuring spoon so had to improvise, all turned out great.
    Thank you for so many gluten free recipes using your all purpose flour.
    My next recipe will be the gluten free Zucchini chocolate cake.

    Reply
  3. Was excited to find that pie filling that you are using. However, I am not finding anything that says it is gluten free on the label. Am I missing something? There is cornstarch in the fruit fillings.

    Reply
    • Hi Patti, if you go to the Lucky Leaf website, they list it as gluten free. I’ve linked it for you here. Also, corn starch should be gluten free unless it’s contaminated somewhere along the way with gluten; however, it’s such a large commodity product, it’s typically made by itself to fill production needs. Hope that helps!
      ~jules

      Reply
  4. Easy recipe, for sure! Used to make it frequently back in the day. Was thrilled to find a GF version now. Thanks! Will cut down on the sugar to 1/2 cup next time & try strawberry pie filling…..yum!!

    Reply
    • So glad the recipe is one you were wanting to make again, GF! Let me know how it is with less sugar – I’m always up for experimenting!
      ~jules

      Reply
  5. So amazingly simple. I grew up with dump cake, but it has been awhile since I attempted to do it gluten-free. I’m really excited, too, that Lucky Leaf pie filling doesn’t have high fructose corn syrup!

    Reply
    • I know, Leslie! It’s great that larger brands are getting on board with better-for-you ingredients. And yes, Dump Cake is THE easiest! I hope you love the recipe, made gluten-free!
      ~jules

      Reply
    • Thanks so much, Kaila! I really appreciate the compliment on my photos. We all have our own style, and I’m glad that it’s appealing (at least to you!). 🙂
      ~jules

      Reply
  6. Loving the sounds of this! I’m sending it to my mom as it’s something her and my oldest daughter would love to make together.

    Reply
  7. I’m guessing you DO double the melted butter also, when you double the flour etc for the extra volume of topping? Surely…..
    Just seems like a lot!

    Reply
    • Hi Nadine, I’m so glad you asked because that’s a typo in the recipe! You would use 1 cup for a double recipe, not for the single. Thanks for pointing that out! 🙂 More butter won’t really hurt this recipe, but it won’t turn out as pictured.
      ~jules

      Reply
  8. If I want to use fresh, frozen cherries in the recipe, what would I need to change for it to turn out correctly? Thank you!

    Reply
    • Hi Kathleen, the recipe is super flexible. You could leave out the pineapple altogether and just do the single recipe of topping, or you could do two cans of other fruit filling like cherries or blueberries — it’s really up to you!
      ~jules

      Reply
    • Hi Roselyn, I used vanilla powder and it was lovely. You could certainly swing this cake a different way by adding some yummy spice cake spices, but I haven’t made it that way yet. Let me know if you do!
      ~jules

      Reply