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Pumpkin Dump Cake – Low Carb, Keto, THM S

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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.

Pumpkin Dump Cake on a white plate with a fork and a cup of coffee

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.

Pouring pumpkin custard into a glass pan

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.

Pumpkin dump cake ingredients in a glass bowl

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!

Pumpkin dump cake mix drizzled with butter in a glass dish

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.

Baked pumpkin dump cake

Pumpkin 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

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!

 

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5 from 5 votes
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Pumpkin Dump Cake – Low Carb, Sugar Free, THM S
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: pumpkin dump cake
Servings: 12 large pieces
Calories: 136 kcal
Author: Taryn
Ingredients
Custard Ingredients:
Cake Mix Ingredients:
Cream Cheese Drizzle Ingredients:
Instructions
  1. 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.
  2. 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.
  3. Bake for 50-60 minutes until the center is firm to the touch, the edges are golden, and your house smells heavenly. Cool completely.
  4. 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.
Recipe 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 Facts
Pumpkin Dump Cake – Low Carb, Sugar Free, THM S
Amount Per Serving
Calories 136 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 56mg 2%
Potassium 98mg 3%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 114.3%
Vitamin C 1.8%
Calcium 6.5%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  2. I halved this recipe because no one else in my household will eat something like this. I am so sad I didn't make more! It's delicious!!
    Reply

  3. This looks amazing! I’ve been looking forward to making my first pumpkin dessert of the season! My sons have egg and peanut allergies. There are so many substitutes for eggs and I hate to buy all of the ingredients for a fabulous dessert and screw it up with the egg or nut replacement. What would you suggest specifically for the 3 eggs in the custard?
    Reply

    • I'm sorry but I'm not sure how to switch out the eggs for the custard. Do you have an egg free custard you like? I could reference that and give suggestions.
      Reply

    • Hi Eva, I'm sorry but I've never made any cake in the crock pot so I don't really have tips. If you found a different crock pot dump cake to reference cooking time and temp you could probably just sub in these ingredients.
      Reply

  6. This looks so amazing! I can't wait to try your recipe. I'm always looking for new gluten-free recipes to try. I also pinned it to Pinterest too.
    Reply

  9. Can you use the Trim Healthy Mama baking blend instead of the almond flour and coconut flour? Would it be the same proportions?
    Reply

  15. This is the best fall dessert I've ever had! Amazing texture and flavor. Does not taste low carb at all. Well done, Taryn!!!
    Reply

  16. Thanks for the recipe. This looks so good! Saving to my Pinterest board "thanksgiving recipes". I will definitely be trying this before thanksgiving thoughThank again Tara
    Reply

  17. Good but needs salt. Most pumpkin pie recipes have salt in both the filling and the pie crust so I will add next time to bring out all the flavors. Also mine was done in 35 min...glad I checked it early! Great recipe, will make again.
    Reply

    • I use salted butter. Not sure if you typically use unsalted? I found the melted salted butter drizzled on top to be enough salt in this recipe.
      Reply

  18. If I was to use just Swerve for this recipe, or a mix of Swerve and Stevia (I avoid Xylitol), how much would I use? I prefer to just use Swerve
    Reply

    • I suggest just tasting as you go. Swerve measures equally to sugar. My blend is twice as sweet. So you may need up to twice as much. This chart may be helpful: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
      Reply

  21. I wonder if you can eliminate the heavy cream and just up the almond milk. Can't do dairy. Do you think this would work ok?
    Reply

  23. Hi! Let's just say that the man that wrote the famous book, " How to Win Friends and Influence People" (Dale Carnegie) never offered his friends your truffles!!! My popularity has ZOOMED!!!☺️ I've made dozens in recent weeks! Thanks for all the great recipes!!! I wanted to post a picture but somehow I couldn't.
    Reply

    • Hi Jenn,I have had some readers sub it successfully. My suggestion is to start with a little less than the recipe calls for since the oat fiber absorbs liquid more than almond flour. In pastries and lighter cakes I prefer using mostly almond flour. Now that my Costco has a 3 lb bag for $15 it is pretty economical to use it as well.
      Reply

  25. This is a great recipe. Really easy to pull together and very satisfying. My son, who is sceptical about low carb treats, loved it and ate 5 pieces in one sitting! This is a definite go-to recipe. I did add a little pinch of kosher salt to each part of the recipe, which added a nice burst of saltiness along with the sweet. Well done!
    Reply

    • If you are on mobile you need to click the green button for the recipe to appear. It pops up an inch or two after the page fully loads.
      Reply

    • Baking blend is going to absorb more liquid than almond flour with some coconut, because of the oat fiber - you might need more liquid, or many recipes I see just use a bit less baking blend.
      Reply

    • Gentle Sweet is a blend of xylitol, erythritol and stevia that, as far as I know, is pretty much unique to THM. But half the amount or a little bit more of Truvia or Pyure should give you something like the same sweetness.
      Reply

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