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.
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.
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 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
1/4 cup heavy cream
1/2 cup almond milk
15 oz can of pumpkin
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
2 tsp cinnamon
1 stick of butter, melted
Cream Cheese Drizzle Ingredients:
2 oz cream cheese
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!
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.
- 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 on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.