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?