Growing up my mother was the queen of dump cakes. She made a cherry one and a pineapple one and probably a few other varieties I can’t remember. They are super easy to make and really tasty. You dump some fillings in a pan, sprinkle on cake mix, drizzle with melted butter, and bake. That’s it. She loves pumpkin pie so I wouldn’t be surprised if she has made something similar to a Pumpkin Pie Dump Cake.
When I saw a video floating around facebook for the Pumpkin Pie Dump Cake at The Country Cook I knew I wanted to make a healthy version. No, I knew I had to make a healthy version. Because I needed to eat it.
I thought that the dry ingredients I use for my Almond Crumb Cake would work nicely to replace the cake mix. So all I had to do was whip up a pumpkin custard base, sprinkle those on top, add butter, and bake. I wasn’t sure it would work. Baking with alternative flours is even more of a science than regular baking. So when the cinnamon smell filled my house I started to get excited. And then it looked like it was supposed to when I pulled it from the oven. Then, I tasted it. Yes! It worked.
I decided to add a cream cheese drizzle because cream cheese and pumpkin go incredibly well together. I still want to make a version of the pumpkin roll my cousin Theresa makes around the holidays each year. Hoping to get that done by Halloween.
This has a very unique texture. I said on my facebook and instagram that it is like a pumpkin pie and a crumb cake got married and had a baby. And that is completely true. It is more cakey than a custard but more custardy than a cake. We really loved it. My 7 year old daughter kept asking for more.
Scroll to the bottom for a printable version of this recipe.
Pumpkin Pie Dump Cake
Custard Ingredients:
1/4 cup heavy cream
1/2 cup almond milk
15 oz can of pumpkin
3 eggs
7 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) (scant 1/2 cup)
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Cake Mix Ingredients:
1 cup almond flour
1/3 cup coconut flour
7 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) (scant 1/2 cup)
2 tsp cinnamon
1 stick of butter, melted
Cream Cheese Drizzle Ingredients:
2 oz cream cheese
3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), finely ground
1-2 tbsp half and half
Directions:
Preheat oven to 350. Spray a 10 x 13 pan with cooking spray. In a bowl mix all the custard ingredients with an electric mixer until smooth. Dump into the 10 x 13 baking dish.
Mix the almond flour, coconut flour, 7 tbsp sweetener, and 2 tsp cinnamon until well combined. Try to break up any lumps in the almond flour. Sprinkle on top of the custard. Drizzle the melted butter over the dry ingredients.
Bake for 50-60 minutes until the center is firm to the touch, the edges are golden, and your house smells heavenly. Cool completely.
Make the cream cheese drizzle. Combine the cream cheese, sweetener, and 1 tbsp of the half and half until smooth. If it is too thick add a little more half and half until it is thin enough to drizzle on top of the cake. Drizzle it on top. Store in the fridge. I like this best cold.
Yields 12 large pieces
Save RecipeIngredients
- 1/4 cup heavy cream
- 1/2 cup almond milk
- 15 oz can of pumpkin
- 3 eggs
- 7 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) (scant 1/2 cup)
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 cup almond flour
- 1/3 cup coconut flour
- 7 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) (scant 1/2 cup)
- 2 tsp cinnamon
- 1 stick of butter, melted
- 2 oz cream cheese
- 3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), finely ground
- 1-2 tbsp half and half
Instructions
- Preheat oven to 350. Spray a 10 x 13 pan with cooking spray. In a bowl mix all the custard ingredients with an electric mixer until smooth. Dump into the 10 x 13 baking dish.
- Mix the almond flour, coconut flour, 7 tbsp sweetener, and 2 tsp cinnamon until well combined. Try to break up any lumps in the almond flour. Sprinkle on top of the custard. Drizzle the melted butter over the dry ingredients.
- Bake for 50-60 minutes until the center is firm to the touch, the edges are golden, and your house smells heavenly. Cool completely.
- Make the cream cheese drizzle. Combine the cream cheese, sweetener, and 1 tbsp of the half and half until smooth. If it is too thick add a little more half and half until it is thin enough to drizzle on top of the cake. Drizzle it on top. Store in the fridge. I like this best cold.
| Nutrition Facts |
| Amount Per Serving, 12 servings per recipe |
|
Calories 205
|
|
%Daily Value
|
|
Total Fat 18.8g
29%
|
|
Saturated Fat 10.1g
51%
|
|
TransFat 0.0g
|
|
Cholesterol 71mg
24%
|
|
Sodium 90mg
4%
|
|
Total Carbohydrates 6.7g
2%
|
|
Dietary Fiber 2.9g
12%
|
|
Sugars 2.2g
|
|
Protein 4.4g
|
|
Vitamin A 118%
Vitamin C 3%
|
|
Calcium 6%
Iron 9%
|
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