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    Gluten-Free Dump Cake

    Published: Nov 23, 2022 by Gemma · This post may contain affiliate links.

    No gluten, eggs, or dairy are needed to make this Gluten-Free Dump Cake. With only 6 ingredients, this is the perfect dessert when you need something easy and delicious to serve for a special occasion or to satisfy a sweet craving.

    Jump to Recipe
    A slice of gluten-free berry cake on a white plate with ice cream and lemon slices

    Have you heard of a dump cake? This particular type of cake gets its name because you're basically just dumping ingredients on top of each other before baking. Yes, the method is simple, but the results are delicious!

    The most popular type of dump cakes call for fruit and boxed cake. In today's recipe, I use gluten-free cake mix sprinkled on top of a combination of berries with a touch of lemon. The result is a super easy and delicious cobbler-like dessert that I know you will love.

    Why You'll Love This Dump Cake Recipe

    • Amazing Flavor and Textures: The butter combines with the cake mix to create a rich crust on top of a gooey, sweet, and a slightly tart berry and lemon filling.
    • Easy to Make: The prep requires a little mixing and then just dumping ingredients into a baking dish. This is the easiest cake you will ever make.
    • Minimal Ingredients: You only need 6 simple ingredients.
    • Egg-Free: There is no need for eggs in this cake, making it a great dessert option for anyone with egg-sensitives.
    • Dairy-Free: Use dairy-free butter and this recipe is completely vegan.
    • Easily Adaptable: Use the mix of berries you prefer or even use different types of fruits. Check out my variations section at the end of the post for some ideas.

    The Ingredients

    Cake mix, blueberries, raspberries, maple syrup, lemon and butter
    • Gluten-Free Yellow Cake Mix: There are many gluten-free cake mixes out there, but the one I have used repeatedly is one from Krusteaz. Other brands I recommend that make great gluten-free products include Bob's Red Mill and King Arthur. The sizes of the yellow cake mixes vary by brand, but just be sure not to get one that is less than 17 ounces.
    • Mixed Berries: I recommend you use a mix of berries, either fresh or frozen. I have used a combination of blueberries, raspberries, and blackberries which provide different textures, tartness and sweetness that make the cake even better. It is best if the berries are ripe for the best flavor. However, we will be adding sweetener so if they are not completely ripe that is ok too.
    • Butter: Any type of butter will work for this recipe. However, since the cake does have limited ingredients a good quality butter will make the cake much tastier. My favorites are Kerrygold for a dairy option and Miyoko's for vegan.
    • Maple Syrup: Using maple syrup will also keep this recipe vegan. You could also use honey if you prefer, however I find the flavor of honey to be much stronger and overpowering. I like the subtle sweeteness that maple syrup adds to this recipe without masking the flavor of the berries.
    • Lemon Juice and Lemon Zest: My inspiration for using lemon juice and lemon zest actually came from a recipe for a blueberry pie I saw on America's Test Kitchen years ago. In that recipe, lemon juice and lemon zest were used in the blueberry filling to complement the flavor of the berries and it has stuck with me ever since. Since the result of this dump cake is very much like a cobbler or pie, I knew I needed to add these ingredients in my recipe too.

    How to Make Berry Dump Cake

    Berries in a mixing bowl with. spoon and half of a lemon beside it
    Dump cake in baking dish ready for the oven
    Gluten-Free dump cake in white baking dish with berries and lemons beside it

    1. Prepare Baking Dish

    • Preheat oven to 350°F.
    • Spray an 8x11 inch baking dish or a 9-inch pie dish or cast iron skillet with cooking spray.

    2. Prepare the Berry Mixture

    • In a medium bowl, mix the 5 cups of mixed berries, ⅓ cup of maple syrup, 1 teaspoon of lemon zest, 1 tablespoons of lemon juice, and 2 tablespoons of the cake mix.
    • Spread the berries on the bottom of the baking dish.

    3. Add the Cake Mix

    • Sprinkle the cake mix over the top of the berries, making sure to cover as much of the fruit as possible.
    • Use a spatula to help spread the cake mix evenly.

    4. Add the Butter

    • Melt ½ cup of butter. Drizzle the melted butter over the top.
    • Carefully tilt the baking dish around so the butter can cover the cake mix as evenly as possible.

    5. Bake

    • Place in the oven for 50-55 minutes or until golden on top and the fruit is bubbly around the edges.
    • However, be careful when you take the cake out of the oven. The berries will be bubbling and it'll be extra hot.
    • Cool for 15 minutes before serving.

    Special Tips

    • Use frozen mixed berries - You can add the frozen berries without even having to defrost them. Sam's Club sells a huge bag of mixed berries which comes with blueberries, raspberries and blackberries.
    • Omit the lemon - If you are not a fan of lemon flavor, you can leave it out and the cake will still be delicious without it.
    • Add more lemon juice - Then again, if you really like lemon, use 2 tablespoons for an added citrusy flavor.
    • Add vanilla extract - If you choose to leave the lemon out but still want to add a little something more to your cake, add 1 teaspoon of vanilla.
    • 9x13 baking dish - You can use a bigger baking dish, but the cake won't be very thick. The cooking time and the ingredients will be the same if you choose to use a 9x13 dish. However, you may want to use ¾ cup of butter instead as there will be more surface area and a ½ cup will not be enough to cover it.

    How to Serve

    The cake is best served warm. Allow to cool for about 10-15 minutes before serving.
    For an added treat serve with a scoop of vanilla ice cream or a dollop of whipped cream (coconut whipped cream is great with this).

    Storing and Reheating

    Once the cake is cooled, cover tightly with plastic wrap or with a lid. The cake can be stored in the refrigerator for up to 3 days, but do note that it is best the first day. As it sits, the cake will get softer and if it sits for too many days it will get mushy.

    I prefer the cake warm but you can always eat it cold if you prefer. To reheat it, you can warm up a slice in the microwave for 15-20 seconds depending on your oven. You can also warm up the whole dish again in the oven at 350°F for 15 minutes or until bubbling.

    Tips and Variations

    • Make an amazing apple dump cake using this same method and fresh apples.
    • I prefer the taste of fresh fruit, but you can also use fruit pie fillings, such as cherry, blueberry or apple.
    • If you don't have a problem with gluten, use this recipe with regular cake mix.

    I hope you enjoy!

    PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

    More Gluten-Free Dessert Recipes

    • Gluten-Free Dairy-Free Tres Leches Cake 
    • Eggless Chocolate Chip Oatmeal Cookies
    • Light and Fluffy Gluten-Free Powdered Donuts 
    • Crispy and Chewy Coconut Flour Oatmeal Cookies
    • Arroz con Leche Mexicano 
    Cut gluten-free cake with a slice on a plate with ice cream and lemon slices

    Recipe

    A slice of gluten-free berry cake on a white plate with ice cream and lemon slices

    Gluten Free Dump Cake

    by Gemma Aguayo-Murphy
    No gluten, eggs or dairy are needed to make this Gluten-Free Dump Cake. With only 6 ingredients, this is the perfect dessert when you need something easy and delicious to serve for a special occasion or to satisfy a sweet craving.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 10

    Equipment

    • 8x11 baking dish (or 9-inch pie pan or cast iron skillet)

    Ingredients
      

    • 5 cups mixed berries such as blueberries, raspberries and blackberries (either frozen or fresh)
    • ⅓ cup maple syrup (can substitute honey)
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 1 17 oz -22 oz gluten-free yellow cake mix
    • ½ cup melted butter

    Instructions
     

    • Preheat oven to 350°F.
    • Spray baking dish with cooking spray.
    • In a separate bowl, combine the mixed berries, maple syrup, lemon zest, lemon juice, and 2 tablespoons of the cake mix.
    • Spread the berry mixture in the bottom of the baking dish.
    • Sprinkle the cake mix over the top of the berries, making sure to cover as much of the fruit as possible. Use a spatula to help spread the cake mix evenly.
    • Drizzle the melted butter over the top.
    • Carefully tilt the baking dish around so the butter can cover the cake mix as evenly as possible.
    • Place in the oven for 50-55 minutes or until golden on top and the fruit is bubbly around the edges.
    • Cool for 15 minutes before serving.
    • Serve warm with vanilla ice cream or whipped cream if desired.

    Notes

    Omit lemon or add more – If you are not a fan of lemon flavor you can leave it out. Then again, if you really like lemon, use 2 tablespoons for an added citrusy flavor.
    Add vanilla extract – If you choose to leave the lemon out, you can add 1 teaspoon of vanilla if desired.
    Use regular cake-mix – If gluten is not a concern for you, this recipe also works with regular yellow cake mix.
    9×13 baking dish – You can use a bigger baking dish, but the cake won’t be very thick. The cooking time and the ingredients will be the same if you choose to use a 9×13 dish. However, you may want to use ¾ cup of butter instead as there will be more area to cover and a ½ cup will not be enough.
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    Originally published February 10, 2022. Updated post November 2022.

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    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. CLC

      April 30, 2023 at 5:30 pm

      5 stars
      Sooo good, my husband can’t stop raving about it!

      Reply
      • Gemma

        May 08, 2023 at 9:00 pm

        Oh that's wonderful! It's also great with fresh apples, you have to give it a try if you guys like apples.

        Reply
      • Bonnie

        July 26, 2023 at 9:19 am

        Do you just sprinkle just the cake mix over to or do you have to mix up the cake mix

        Reply
        • Gemma

          August 04, 2023 at 8:07 am

          Hi Bonnie, You just sprinkle it over and make sure all of the fruit is covered with it.

          Reply
    2. Kat

      October 17, 2022 at 6:04 am

      Looks good & so do the other recipes! I will make one of them soon. I like that they are not too complicated.

      Reply
      • Gemma

        October 26, 2022 at 6:18 pm

        Hi Kat, that's wonderful. I'd love to know what you think when you give them a try. This is such an easy cake and you can make it with other fruit too and it's so good.

        Reply
        • Patricia Dunn

          February 14, 2023 at 8:36 am

          5 stars
          Haven't made it yet, but I can tell it'll be yummy! Always looking for easy GF recipes! Muchas Gracias!

          Reply
          • Gemma

            February 21, 2023 at 2:19 pm

            I crave this one often, plus it's so easy to make. I hope you like it!

            Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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