Gluten Free Pumpkin Dump Cake

When I was little, Dump Cakes always made me giggle.  To be honest, they still do.

My mom made a dump cake when she was pregnant with me and went to deliver it to the new neighbors.  She tripped over a cord in the garage and dumped the dump cake all over the driveway.  That's how I thought the name was invented.  I really thought I was part of the beginning of dump cakes.

It's finally cooler in the evenings now and I've been in the mood for fall weather and food since June.  I love fall so much.  It's cool and delicious.  And all of the October beers come out and they are amazing as well.  

I decided to start my fall cooking adventures out with this pumpkin dump cake.  Made it gluten free too by using a gluten free cake mix.  I used Hodgson Mill which, unless you Dr. it up, tastes like corn bread.  You can use your favorite gluten or gluten free cake mix though.  If you go with Hodgson Mill add some sugar and vanilla to the recipe to make it sweeter. Or add sweetened coconut milk.  The recipe is pretty sweet though so you might be good.  

This was delicious.  A perfect start to fall!  Not too pumpkiny, and you couldn't even really tell it was from a can.  My dump cake was really runny (sorry, I still think dump cakes are humorous) because I replaced the eggs with apple sauce... at least that's why I think it was so runny.  But runny or not, the taste is super good! Enjoy!

Gluten Free Pumpkin Dump Cake
Serves: 10-12

Ingredients:
1 15oz can organic pumpkin (or you can use 1 3/4 cup pureed pumpkin)
1 1/4 cup canned coconut milk
1/2 cup light brown sugar
1/4 cup pure maple syrup
3 eggs, beaten (I used 1 3/4 cup of applesauce mixed with 2 tsp of baking powder as egg replacement... apples are fall too so it just added to the awesomeness)
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp cinnamon
1 box gluten free yellow cake mix
2 sticks butter, melted (I used 1 stick and 1/2 cup coconut oil)
1 cup coarsely chopped pecans

Directions:
Preheat oven to 350

Spray a 9x13 baking pan lightly with cooking spray

In a large mixing bowl, combine the pumpkin, coconut milk, sugar, syrup, eggs or applesauce mix, and spices.  Stir to combine.

Sprinkle the entire box of cake mix on top, followed by the chopped pecans.  Pour the melted butter evenly on top. 

Bake 45-50 minutes until center is set and edges are lightly browned.