Craving a decadent, gooey chocolate dessert that’s quick to make and safe for gluten-sensitive eaters? This gluten free chocolate dump cake fits the bill perfectly. Requiring minimal prep, no mixing bowls, and only a handful of pantry staples, it’s a great way to whip up a rich treat for gatherings, potlucks, or just an easy weeknight indulgence. With a simple dairy free option, it’s also a hit with those avoiding milk, butter, or cream. Here’s how to make this classic comfort dessert—gluten free and optionally dairy free—without fuss or worry.
What You’ll Need
- 9×13-inch baking dish (glass or metal)
- Gluten free chocolate cake mix (1 box, about 15-17 oz)
- Canned cherry pie filling (2 cans, 21 oz each) OR substitute with canned sliced pears, peaches, or a berry pie filling for variety
- Canned crushed pineapple (1 can, 20 oz, undrained) – optional but highly recommended for moisture and flavor
- Chocolate chips (1 cup; use dairy free chips if needed)
- Butter (1 cup, 2 sticks), cut into thin slices; for dairy free, use vegan buttery sticks or coconut oil (solid, not melted)
- Nonstick spray or oil for greasing the pan
- Spatula or large spoon for spreading ingredients
Step-by-Step
- Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with nonstick spray or a little oil to prevent sticking.
- Spread the fruit base. Pour the cherry pie filling (and pineapple, if using) into the bottom of the dish. Use a spatula to spread it into an even layer. The pineapple adds extra moisture and a subtle tang, but you can skip it if you prefer a firmer cake.
- Sprinkle the cake mix. Open your box of gluten free chocolate cake mix and sprinkle it evenly over the fruit. Do not mix or stir—just make sure the mix covers all the fruit.
- Add chocolate chips. Sprinkle chocolate chips evenly over the dry cake mix. Use dairy free chips if you’re avoiding milk.
- Top with butter or dairy free alternative. Cut butter (or vegan alternative) into thin slices and lay them over the entire surface of the cake mix and chips. Try to cover as much of the surface as possible; this will help the cake bake up moist and rich.
- Bake. Place the dish in the center of your preheated oven. Bake for 45-55 minutes, or until the top is set and bubbling around the edges. If the top looks dry in spots, add a few extra small pieces of butter or vegan spread during baking.
- Cool and serve. Let the cake cool for at least 15-20 minutes before serving. The dessert will firm up as it cools, but it’s best enjoyed warm. Scoop into bowls and serve as is, or top with dairy free whipped topping or vanilla ice cream for extra indulgence.
Common Mistakes
- Not greasing the pan: Skipping this step can make serving difficult, as the fruit and cake may stick.
- Using regular cake mix by mistake: Always double-check that your cake mix is labeled gluten free. Many mainstream brands now offer gluten free versions, but packaging can look similar.
- Stirring the cake mix: Resist the urge to mix the layers! The magic of dump cake is in the layering, which creates the signature gooey, cobbler-like texture.
- Not spreading butter evenly: Dry spots can occur if butter or vegan spread doesn’t cover the cake mix sufficiently; this leads to powdery, unbaked areas.
- Overbaking: Dump cake should be moist and soft. Overbaking can cause the fruit to dry out and the cake layer to harden.
Tips
- Choose your fruit: While cherry and pineapple are classic, you can use any pie filling—blueberry, apple, or mixed berries work beautifully. Just ensure it’s gluten free.
- Mix up the cake mix: Try vanilla, yellow, or spice gluten free cake mix for a twist. Chocolate pairs well with most fruits.
- Check your chocolate chips: Not all chocolate chips are dairy free. Brands like Enjoy Life, Nestlé Simply Delicious, or Trader Joe’s semi-sweet chips are good options.
- For a nutty crunch: Sprinkle chopped pecans or walnuts over the top before baking (if allergies are not a concern).
- Make it ahead: You can assemble the dump cake a few hours before baking, but don’t add the butter until just before it goes in the oven to keep the topping crisp.
- Serving ideas: This dessert pairs well with a scoop of dairy free vanilla ice cream or coconut whipped topping for extra flair.
Troubleshooting
- Dry, powdery patches on top: This usually means the butter or vegan spread didn’t fully cover the cake mix. To fix, dot small pieces of additional butter on dry spots and return to the oven for 5-10 minutes, or until melted and absorbed.
- Fruit layer too runny: Some canned fillings are juicier than others. If your cake is too wet, let it cool longer to set up, or gently tilt the pan and spoon off excess liquid before serving. Next time, drain some liquid from the fruit or add a tablespoon of cornstarch to the filling before layering.
- Crumbly or grainy texture: This can happen if the cake mix is not fully hydrated. Make sure the fruit layer is generous and the butter is evenly distributed. If needed, lightly press the cake mix down with a spatula before baking.
- Undercooked center: If the edges are bubbling but the center seems raw, tent the edges with foil to prevent overbrowning and bake for an additional 10-15 minutes. Check for doneness by inserting a spoon in the center—the cake should look moist but not soupy.
- Burnt edges: Every oven is different. If you notice the outer edges browning too quickly, loosely cover the cake with foil during the last 15 minutes of baking.
Frequently Asked Questions
- Can I use homemade gluten free cake mix?
- Yes! Use about 3 cups of your favorite homemade gluten free chocolate cake mix blend. Make sure it includes baking powder and sugar for best results.
- Is there a way to make this sugar free?
- You can use sugar free pie filling and a gluten free, sugar free cake mix if available. The texture may change slightly, and sugar free chocolate chips can be substituted as well.
- How do I store leftovers?
- Let the cake cool completely, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds before serving.
- Can I freeze gluten free dump cake?
- Yes. Once cooled, wrap tightly in plastic wrap or foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
- What if I want a crispier topping?
- After baking, broil the cake for 1-2 minutes (watch closely!) to crisp the top. Alternatively, add a sprinkle of gluten free oats or nuts before baking.
- Can I make this in a slow cooker?
- Yes—assemble as directed in a greased slow cooker. Cook on high for 2½-3 hours, or until the top is set and the edges are bubbly.
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Gluten Free Chocolate Dump Cake: Easy Recipe & Dairy Free Tips