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    Home » Dessert Recipes » Cakes & Cupcakes » Pumpkin Dump Cake

    Pumpkin Dump Cake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Nov 15, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto pumpkin dump cake

    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. 

    slice of pumpkin dump cake on a white plate with fork next to a glass mug of coffee

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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.

    close up on pumpkin dump cake batter being poured into baking dish

    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.

    baking dish filled with pumpkin dump cake batter next to crust topping in measuring cup

    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.

    pumpkin dump cake batter topped with crumb crust topping in casserole dish before baking

    Fourth Step: Make the cream cheese drizzle and drizzle it on the cooled cake.

    baking dish of pumpkin dump cake with corner piece missing from above

    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.

    baking dish of pumpkin dump cake with corner piece missing

    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

    Keto Pumpkin Cookies

    Nut-Free Keto Pumpkin Cake Pops

    Keto Pumpkin Muffins

    bite of pumpkin dump cake on a fork resting on a white plate with a slice of pumpkin dump cake

     

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    slice of pumpkin dump cake on a white plate with fork next to a glass mug of coffee

    Pumpkin Dump Cake

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12 large pieces
    Calories: 136
    Author: Taryn

    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
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    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

    Make sure to check out the video in the blog post!
    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 or Lakanto Monk Fruit use 1.5 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: 136 | 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
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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

     

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    Comments

    1. Linda Blythe says

      October 02, 2021 at 4:42 pm

      I baked this just like the recipe said but added chopped pecans before poured on the butter it is the best recipe that is low carb I think I every had just delicious thank you so much !!!5 stars

      Reply
    2. Jane says

      December 27, 2020 at 8:00 am

      This was yummy! I made it Christmas morning and it definitely filled the house with delicious pumpkin-y goodness. I was so full from dinner that I couldn’t enjoy it as a dessert but it was amazing the next morning and again this morning with a freshly brewed coffee. Thank you!5 stars

      Reply
    3. Abigail says

      November 22, 2020 at 11:35 pm

      This was SO easy to make and sooo tasty. It reminds me of a dump cake my grandma used to make when I was young, but with yellow cake mix instead. Thank you for the recipe!5 stars

      Reply
    4. Lydia Summers says

      November 17, 2020 at 6:17 pm

      I am on the SCD (Specific Carbohydrate Diet) for Inflammatory Bowel Disesas. The only legal sweeteners I can have are honey, SweetN Low, or Equal. In order to substitute Sweet N Low, I was wondering what the sweetening “power” was of your sweetening blend. Example, 1/2 tsp equals 1 teaspoon sugar?

      Reply
      • Taryn says

        November 17, 2020 at 8:43 pm

        Yes, that's correct. 1/2 tsp of my sweetener equals 1 tsp of sugar.

        Reply
    5. Elizabeth says

      October 06, 2020 at 10:05 pm

      What can I use in place of coconut flour? I'm allergic to coconut...

      Reply
      • Taryn says

        October 07, 2020 at 12:05 pm

        You can use all almond flour. Use 1 1/2 cups.

        Reply
    6. Nikki Crespo says

      September 27, 2020 at 6:34 pm

      Is there something I could substitute for the cream cheese in the drizzle? my daughter hates cream cheese (unfortunately!).

      Reply
      • Taryn says

        September 27, 2020 at 9:31 pm

        You can make a vanilla glaze instead. Like the glaze I use here:

        Reply
    7. Joanna says

      September 24, 2020 at 10:41 am

      I love your recipe but what can you substitute the heavy whipping cream for a dairy free. I have son can’t do dairy at all. Thanks

      Reply
      • Taryn says

        September 24, 2020 at 11:36 am

        Coconut cream should work.

        Reply
    8. Helena says

      December 10, 2019 at 9:49 pm

      How many servings does this recipe make?

      Reply
      • Taryn says

        December 11, 2019 at 11:45 am

        12. It's listed at the top of the recipe card.

        Reply
    9. Kathy says

      November 27, 2019 at 9:12 pm

      This is delicious! I made a couple small changes...I replaced all sweeteners with Swerve brown sugar and added 1/2 cup 0f toasted chopped pecans to the dry ingredients. Not too sweet, crunchy pecans and custard OH MY! And my house did smell great! Ready to host a low carb Thanksgiving with a dessert I can eat. Thank you!5 stars

      Reply
    10. Lorie says

      November 21, 2019 at 5:57 pm

      You say that your sweetener is twice as sweet as sugar. Pyure is twice as sweet as sugar too, so why do you say to use half the amount? A little confused.

      Reply
      • Taryn says

        November 21, 2019 at 7:05 pm

        I go by the chart here: https://trimhealthymama.com/#usefulinfo

        Truvia is twice as sweet as sugar (equal to gentle sweet). Pyure is even sweeter (super sweet).

        Reply
    11. Deanna says

      November 18, 2019 at 2:05 am

      Hello. I am wanting to make this, but my friend is allergic to coconut. Do you think I could use more almond flour to make up for coconut flour. If so, how much more almond flour would you suggest? One website I looked at stated 1/3 cup coconut flour could be substituted with 1 cup almond flour. Didn't know if that sounded like too much almond flour. Your thoughts?

      Reply
      • Taryn says

        November 18, 2019 at 7:22 am

        In this recipe, using 1.5 cups almond flour should be fine.

        Reply
    12. Kimberly says

      November 17, 2019 at 10:52 am

      This might be a silly question. When you say 7 Tbsp
      of your sugar then ( scant half cup) what does that mean. New to baking 😊

      Reply
      • Taryn says

        November 17, 2019 at 2:28 pm

        A "scant half cup" means slightly less than half a cup. So you can either measure in a half cup and not fill it quite to the top or measure out 7 tablespoons.

        Reply
    13. Ashley says

      November 16, 2019 at 10:31 am

      If I was to use monk fruit instead of the sugar blend, would it be the same amount?

      Reply
      • Taryn says

        November 16, 2019 at 2:46 pm

        My sweetener is more concentrated than lakanto. You might want to use a little extra. I recommend tasting as you go.

        Reply
    14. Carmen says

      November 05, 2019 at 3:51 pm

      Sounds delicious. I don’t have half and half . What else can i substitute for half and half in the drizzle?

      Reply
      • Taryn says

        November 06, 2019 at 2:17 am

        Heavy cream, milk, almond milk, or coconut milk. Any creamy liquid will work.

        Reply
    15. Sue Williames says

      October 04, 2019 at 11:16 am

      This sounds heavenly! I love pumpkin and I love dump cakes which I haven’t had in forever. I’m anxious to make it. Would light cream work in place of heavy cream?

      Reply
      • Taryn says

        October 04, 2019 at 3:05 pm

        Yes. Enjoy!

        Reply
    16. KLO says

      September 29, 2019 at 2:47 pm

      Hi there, what's the approximate weight in a serving? Or how many servings per recipe?

      Reply
      • Taryn says

        September 29, 2019 at 7:49 pm

        This has 12 servings. (It's at the top of the recipe card).

        Reply
    17. LynnM says

      September 17, 2019 at 8:13 pm

      Made this tonight and it is SO delicious! Having a little warm today and will probably have some cold for breakfast. It’s how I roll! Tagged you on Instagram (or tried to, anyway, lol)!5 stars

      Reply
      • LynnM says

        September 20, 2019 at 2:38 pm

        Update: it was yummy warm, but it is absolutely divine cold! I’ve already been asked to make it for three different occasions! Yum!! Thanks for a wonderful recipe!

        Reply
    18. Susan says

      September 15, 2019 at 8:24 pm

      Ok so i am dairy free, I want to sub coconut cream for thee heavy cream. What do you think?

      Reply
      • Taryn says

        September 15, 2019 at 8:59 pm

        I think coconut cream would work but I haven't tested it.

        Reply
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