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 / cobbler dessert to be bubbling and ready, hot out of the oven. Such an easy dessert with such yummy results!
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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
The cake/topping recipe is easily doubled for 9x13 pan for a higher topping:fruit ratio.
** 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.