Sweet, salty, crunchy, and full of pumpkin flavor, this gluten free pumpkin crumble cake is sure to be a hit.
Does the thought of making a pie intimidate you? It never intimidated me…that is until I started baking gluten free. Gluten free pie crusts are a little finicky. Not impossible, but definitely frustrating. Have no fear, this is the perfect pumpkin dessert recipe for you! Easy to put together, no chilling and rolling out dough, it can feed a crowd, and to top it all off, it’s so delicious! While this isn’t a pie, it sure does make a great substitute.
Tips and tricks
– If you would like more of a crumbly topping, remove ¼ cup of butter from the topping mixture.
– Double check the size of your gluten free yellow cake mix. I’ve noticed they come in different sizes, which means your end result may look a little different. The following recipe calls for a 15 oz. cake mix. I’ve made this with a 19 oz. cake mix and didn’t adjust the amount of butter, which resulted in a crumbly topping. Either way, it is still very tasty. Just decide what you want your end result to be and go from there! Here are the two cakes mixes I’ve used, both with great results. I’m sure you can use whatever gluten free yellow cake mix you can get your hands on though!
I used this Betty Crocker gluten free yellow cake mix in the pictures you see and the recipe below:
I’ve used this Bob’s Red Mill gluten free yellow cake mix in the past with excellent results as well. Note this is a 19 oz. cake mix, which means you will definitely need the full cup of butter. If you use less, it will be more crumbly on top.
Let me know if you tried this recipe! Share a comment below or tag a picture of your final product at #justasgoodglutenfree on Instagram. As always, feel free to pin these pictures on Pinterest, follow me on Pinterest, or receive updates on new recipes through Facebook – Just As Good Gluten Free group.
Enjoy!
Gluten Free Pumpkin Crumble Cake
Ingredients
- 29 oz. canned pumpkin
- 12 oz. low-fat evaporated milk
- 4 eggs slightly beaten
- 1 ½ cups sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Topping
- 1 gluten free yellow cake mix 15 oz.
- ¾ cup chopped pecans
- 1 cup butter melted
Instructions
- Preheat oven to 350 degrees F. Prepare a 9 x 13 baking dish by lightly coating with cooking spray, set aside.
- Slightly beat eggs, and add pumpkin, milk, sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine and pour into prepared baking dish.
- In a separate bowl, combine melted butter, gluten free cake mix, and chopped nuts. Using your fingers, crumble this mixture over the top of the pumpkin mixture. It will not cover the entire top, but gently crumble it over the top, making sure to disperse it over the entire pumpkin dish.
- Bake for 1 hour or until toothpick comes out clean. Remove from oven and cool.
- Serve with whipped cream or ice cream if desired.
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