Gluten Free Cherry Dump Cake

Gluten free and just 4 ingredients and fool proof.

You’ve all seen those cookbooks that have “4 Ingredients” as the title. Well, we popped one open to take a peek. Could a quick and easy dump cake recipe be made into a gluten free quick and easy dump cake recipe? We decided to find out.
First off, the yellow cake mix had to contain enough ingredients to make a 2 layer cake. That took out a whole lot of the competition. Then it had to taste good. We finally settled on Pamela’s brand yellow cake mix for our test.
Then we had to go find gluten free cherry pie filling.
So here’s a super easy gluten free recipe adapted from a “4 Ingredient” cookbook.  It calls for a few ingredients and the use of an awesome tool: a food processor.
Let’s get started..

Gluten Free Cherry Dump Cake

1 package of gluten free yellow cake mix ( we used Pamela’s brand)
1 tsp. ground cinnamon
1 ½ sticks of butter
2 cans of gluten free cherry pie filling (make sure to read the labels)
Preheat the oven to 350 degrees.
Dump the cake mix and cinnamon into the bowl of a food processor. Cut the butter into small cubes and toss in.

Whiz with the pulse button until it resembles coarse crumbs.

Pour the pie filling into a 9×13 baking pan (or use an 12×8 like we did). Using your hands, sprinkle the cake crumble over the top, covering completely.
Pop in the oven and bake for 45 to 55 minutes (ours took 55).
Take out, let cool and serve with whipped topping.
This is really rich tasting. A small amount will do ya.
Makes 16 servings.
Now, you can use any kind of fruit you want. If you don’t want to use pie filling, just cut up fresh fruit to cover the bottom of the pan, stir in about 2 tablespoons of cornstarch or tapioca starch and ½ cup of sugar (less if you like your fruit more on the tangy side). Then top with the crumble and bake as above.
It’s nice to have some quick and easy desserts up your sleeve. Print this one out and keep it handy when you need to bring a little something with you.
If you don’t want a dessert this large, divide all the ingredients in half ( use a mix that only makes one layer cake) and put in a 9×9 baking pan.
Happy Baking!
Kathy,  Your gluten free Kitchen.
If you liked this recipe check out our Gluten Free Cookie Cookbook.
Filled with yummy recipes just for you. Go here.


  • Madeline A Martin

    Reply Reply September 9, 2015

    I am a celiac but cannot have sugar or yeast either. Do you have recipes with these special requests?

    • kathy

      Reply Reply September 10, 2015

      Have you tried using sugar substitutes like Splenda? You could swap out the sugar in any of the recipes. As far as yeast goes, there are a lot of recipes here that do not have yeast in them. Browse around and see what appeals to you. If there is something in particular you are looking for, let me know.

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