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.

Keto Pumpkin Dump Cake – Low Carb, Grain-Free, Gluten-Free, Sugar-Free, THM S

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!

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.

Pumpkin Dump Cake Ingredients

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

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

Pumpkin Spice Cinnamon Rolls

Healthy Pumpkin Cookies

Easy Keto Pumpkin Muffins

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Pumpkin Dump Cake – Low Carb, Sugar Free, THM S

My Pumpkin Dump Cake is like a pumpkin pie & a crumb cake got married & had a baby. It is more cakey than a custard but more custardy than a cake.

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Course: Dessert

Cuisine: American

Servings: 12 large pieces

Calories: 136kcal

Author: Taryn

Ingredients

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 (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 (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, 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.

Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

Nutrition

Calories: 136kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 56mg | Potassium: 98mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5715IU | Vitamin C: 1.5mg | Calcium: 65mg | Iron: 1.2mg

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Originally Published September 3, 2016. Revised and Republished November 15, 2019.