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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So far everything we have tried of GF Jules has been great. Her Recipes are spot on. You can not tell its GF. I just made the GF Dump Cake last night and it was absolutely delicious. I give a 10 star to her products.
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
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.
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
Where do you put the pure vanilla?
Add any extracts in recipes with the liquids.
~jules
I didnt double the butter when I doubled the cake mix. Eek.
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
Just a quick question. This recipe is for and 8×8 pan correct.
Hi Cathy, it could be for an 8×8 pan or 9×13 — depends on how thick you like your topping to be. Enjoy!
~jules
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.
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.
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
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!!
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
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!
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
This is such a classic recipe! Love that you’ve created a gluten-free option.
It’s an old fashioned recipe, to be sure, but an oldie and a goodie! 🙂
~jules
This sounds delicious as always, and I love the rustic touch to your photographs.
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
So easy! And feeds a crowd!
Indeed, Linda! Easy and efficient!
~jules
hehe – love the name. And that it takes 1o minutes
Cake and pie together? Seems like a genius way to get the best of both worlds!!
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.
It’s so easy! I hope they love it!
~jules
oh my… I have not had one of these desserts in SO LONG. I may just have to make one this weekend… 🙂
YAY – Enjoy! I hope you love it as much as you remember!
~jules
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!
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
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!
Hi Michelle, to use cherries instead of cherry pie filling, follow this recipe to make your own cherry pie filling from scratch — it’s SO good!
~jules
For the Dump Cake what can I substitute for the pineapple I am extremely allergic to this fruit and most of the melons?
Thank you.
Kathleen
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
How about a can of fruit cocktail. Or any canned fruit.
Hi Darica, yes, you can use any canned fruit, but if it’s not “pie filling”, I would follow instructions like these to make pie filling from scratch; otherwise, it could be really soupy.
~jules
Have you tried any spice in filling?
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