My Pumpkin Dump Cake is like a pumpkin pie & a crumb cake got married & had a baby. It is cakier than a custard but more custardy than a cake. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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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 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.
How to make Pumpkin Dump Cake
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. Keto Pumpkin Dump Cake Success!
First Step: Make the custard base by blending heavy cream, almond milk. pumpkin, eggs, sweetener, vanilla, cinnamon, ginger, and nutmeg. Pour this in the bottom of a greased 9 x 13 baking dish.
Second Step: Stir together the "cake mix" ingredients: almond flour, coconut flour, sweetener, and cinnamon.
Third Step: Drizzle a stick of melted butter over the whole thing. Bake until golden brown and set.
Fourth Step: Make the cream cheese drizzle and drizzle it on the cooled cake.
Cream Cheese Drizzle
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 cakier than a custard but more custardy than a cake. We really loved it. My 7-year-old daughter kept asking for more.
How to serve Pumpkin Dump Cake
I like this best cold. It is perfect for breakfast on a cool morning with a steaming mug of coffee. I hope you enjoy this Pumpkin Dump Cake as much as we did!
More Keto Pumpkin Recipes
Nut-Free Keto Pumpkin Cake Pops
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Ingredients
Custard Ingredients:
- ¼ cup heavy cream
- ½ cup almond milk
- 15 oz can of pumpkin
- 3 eggs
- 7 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) (scant ½ cup)
- 2 teaspoon vanilla
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
Cake Mix Ingredients:
- 1 cup almond flour
- ⅓ cup coconut flour
- 7 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) (scant ½ cup)
- 2 teaspoon cinnamon
- 4 oz butter melted
Cream Cheese Drizzle Ingredients:
- 2 oz cream cheese
- 3 tablespoon powdered erythritol
- 1-2 tablespoon 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 tablespoon sweetener, and 2 teaspoon 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 tablespoon 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.
Notes
Nutrition
Originally Published September 3, 2016. Revised and Republished November 15, 2019.
Dee says
can you guess a conversion for THM baking blend instead of the almond/coconut blend?
Taryn says
Yes, just use a bit less.
Becci says
Can this be made a couple days ahead?
Taryn says
Yes, just store in the fridge 🙂 Some people prefer it cold. If you prefer it warm let it come up to room temperature or reheat in the oven or microwave.