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Gluten-free cake mix in a dump cake

happyvalleygirl Oct 5, 2012 07:05 PM

I'm making a pumpkin dump cake for a family gathering (http://www.food.com/recipe/dawns-pump... , to be exact). My sister is gluten intolerant so I wanted to use a gluten-free cake mix so she could have some. However, the mix that she gave me doesn't have sweetener in it; you're supposed to add sugar or agave nectar yourself. Since this is a dump cake, and the cake mix is going to be sprinkled across the top, I'm worried about what adding table sugar will do to the texture. Does anyone have any opinions on whether it will be a problem? Or is there an alternate, less grainy sweetener that I could use?

  1. j
    jvanderh Oct 5, 2012 11:17 PM

    I think regular cake mix contains granulated sugar, so I think it'll be fine.

    1 Reply
    1. re: jvanderh
      d
      dkennedy Oct 6, 2012 05:39 AM

      I'd love to hear how this comes out HVG and what you decide to do with the sugar.. My son is gluten free and I love it when I can find a gluten free version of a cake I can make that everyone will enjoy. Here is another pumpkin cake you might want to make that also uses cake mix. I discovered it a couple of year back and now my kids insist I make it every T-Day. Again,, substitute a g-free for the one in the recipe.

      http://www.foodnetwork.com/recipes/pa...

    2. PamelaD Oct 6, 2012 10:47 AM

      I would definitely use Betty Crocker's gluten free yellow cake mix. - available at most grocery stores, but it makes a 9X9" so use 2 boxes to equal the usual 9X13" non-gluten-free recipe.
      If you must use the mix from sis, add some sugar to mix with the mix and go for it, I think it will be fine. Check for the 9X9 vs 9X13 issue though.
      Let us know how it turns out!

      1. happyvalleygirl Oct 10, 2012 01:51 PM

        Thanks for your responses! I ended up splitting the recipe across two smaller pans and using half of the gluten-free mix (from 1-2-3 Gluten Free) for one of the pans and half of a regular cake mix for the other pan. The regular pan was divine but the gluten-free one wasn't as good; as I'd feared, the granulated sugar led to a grainy texture. However, I think this was partially because I unintentionally made the cake mix layer a bit thicker on that one, so I'm thinking the liquid had more trouble getting to all parts of it equally; if I'd made the cake layer thinner, I think it would have been better because the sugar would have dissolved more. Anyway, gluten-free sister loved her pan; the rest of us just preferred the regular pan.

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