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.
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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Video
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 Joy Filled Eats Sweetener (or see alternatives in recipe notes) (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 Joy Filled Eats Sweetener (or see alternatives in recipe notes) (scant 1/2 cup)
- 2 tsp cinnamon
- 4 oz butter melted
Cream Cheese Drizzle Ingredients:
- 2 oz cream cheese
- 3 tbsp powdered sweetener
- 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
Nutrition
Originally Published September 3, 2016. Revised and Republished November 15, 2019.
What is the sweetener blend you refer to?
The words in the post are clickable links. I make my own blend (http://www.joyfilledeats.com/sweetener) which is similar to the Trim Healthy Mama Gentle Sweet (blend of xylitol, erythritol, and stevia).
I need to get rid of so much fat. could I use light milk?
In place of the heavy cream? You could use half and half. I’m not sure skim milk would work.
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?
I think it would work. Coconut milk might be a better sub though because it’s more comparable in fat content.
Well done!!! You did an AMAZING job!!
Thank you! 🙂 and thanks for the inspiration!
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.
Just curious if in your recipes where you call for coconut and almond flour if the THM baking blend can be used? Thanks:)
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.
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!
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I accidentally ate the whole pan in one day. I don’t think I should make this again….
I’m sure you could half it 😉
Can I substitute baking blend? I don’t use almond flour. Thanks. ?
I don’t use Baking Blend because I normally eat grain free but I think it would work in a 1:1 ratio.
Baking blend is grain free I believe. Nut flours oat fiber (not flour), collagen, glucomman
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.
I am ready for some serious fall flavours. Delicious!
This looks delish!
What other sweetner can you use to replace thm sweetner, i dont have that.
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.
I’m in the mood for pumpkin spice now! Perfect timing.
I love this
A great recipe just in time for Fall!