This strawberry blueberry gluten free dump cake is an indulgent, easy dessert that will make your taste buds sing! With juicy fruit and a crispy topping, it’s perfect for family gatherings or a simple weeknight treat.
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What is a Gluten-Free Dump Cake?
A gluten-free dump cake is a delightful dessert that combines fruit fillings with a cake mix, all baked into a warm, comforting treat. Unlike traditional cakes, this dessert focuses on simplicity, turning pantry staples into a delicious creation with minimal effort. The result is a texture that’s more akin to a cobbler than a cake, making it both satisfying and easy to enjoy.
The Easy Dump Cake Method
The beauty of a dump cake lies in its name. You simply dump the ingredients into a pan, and let the oven do the magic. It’s a fantastic option for those short on time or experience in the kitchen. This method is not only quick but also results in a moist, flavorful dessert that the whole family will love.
Why Gluten-Free Matters
For those with gluten sensitivities, enjoying sweet treats can be a challenge. This gluten-free dump cake uses a gluten-free yellow cake mix to ensure everyone can indulge without worry. By making this cake, you provide a delicious option that’s safe for friends and family who might otherwise miss out on dessert.
The Best Strawberry Blueberry Gluten-Free Dump Cake Recipe
Ingredients You’ll Need
- 1 (21-ounce) can strawberry pie filling
- 1 (21-ounce) can blueberry pie filling
- 1 box gluten free yellow cake mix
- ¾ cup butter, melted
- ¼ cup sweetened coconut flakes
Step-by-Step Baking Instructions
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- Spoon the strawberry and blueberry pie fillings into the pan, creating beautiful stripes.
- Evenly sprinkle the gluten free yellow cake mix over the fruit layer, covering it completely.
- Pour the melted butter evenly over the cake mix layer without stirring.
- Sprinkle sweetened coconut flakes over the butter layer for added texture.
- Bake for 50 to 60 minutes, until the top is gloriously golden brown.
- Serve warm or let it cool completely for a different texture experience.
Tips for the Perfect Gluten-Free Dump Cake
For the best results, ensure even coverage of the cake mix over the fruit fillings. This ensures that every bite is deliciously balanced. If you prefer a lighter coconut flavor, add the coconut flakes after baking to keep them white. Feel free to serve it with a scoop of ice cream or a dollop of whipped cream for an extra touch of indulgence!
Customizing Your Gluten-Free Dump Cake
Fruit Filling Substitutions
If you want to switch things up, consider using other canned pie fillings. Canned pineapple, peaches, or even cherry pie filling can create exciting new flavors. Just remember to use two cans of whatever fruit you choose and include all contents, juice, or syrup for the best results.
Topping Variations
While coconut adds a lovely sweetness, don’t hesitate to experiment with other toppings. Sliced almonds or gluten-free oats can provide a delightful crunch. The key is to find a topping that complements the fruity flavors.
Coconut vs. Other Toppings
Coconut is a classic choice, but consider your family’s preferences. If someone isn’t a fan, replacing it with nuts or oats can give you that textural contrast without the coconut flavor. Each variation offers a new twist on this beloved dessert.
FAQs
What ingredients do I need for strawberry blueberry gluten free dump cake?
You will need strawberry pie filling, blueberry pie filling, gluten free yellow cake mix, melted butter, and sweetened coconut flakes.
How do I make strawberry blueberry gluten free dump cake step by step?
First, preheat your oven to 350°F and grease a 9×13 inch cake pan. Spoon the pie fillings into the pan, sprinkle the cake mix, pour melted butter, and top with coconut flakes. Bake for 50 to 60 minutes until golden brown.
Can I make strawberry blueberry gluten free dump cake ahead of time?
Yes, you can prepare it ahead of time and bake it when you’re ready to serve. Alternatively, you can bake it ahead and reheat it for serving.
How should I store leftover strawberry blueberry gluten free dump cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving for the best flavor.
Related Recipes to try
Conclusion
This strawberry blueberry gluten free dump cake is not only easy to make, but it also lets you enjoy the delightful flavors of summer fruits. Whether you’re looking for a quick dessert for a family gathering or a sweet treat just for yourself, this recipe delivers. For more inspiration, check out my Pinterest for various ideas that can accompany your delicious dump cake!
Delicious Strawberry Blueberry Gluten Free Dump Cake
Equipment
- 9×13 inch cake pan
- oven
Ingredients
- 1 (21-ounce) can strawberry pie filling
- 1 (21-ounce) can blueberry pie filling
- 1 box gluten free yellow cake mix
- ¾ cup butter, melted
- ¼ cup sweetened coconut flakes
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- Spoon the strawberry and blueberry pie fillings into the prepared pan, creating stripes with the different flavors.
- Evenly sprinkle the gluten-free yellow cake mix over the fruit layer, ensuring it covers the fruit completely.
- Pour the melted butter evenly over the cake mix layer without mixing.
- Sprinkle the sweetened coconut flakes over the butter layer.
- Bake for 50 to 60 minutes, or until the top is golden brown.
- Serve the dump cake warm or allow it to cool completely before serving.
