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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Pumpkin Dump Cake
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 sweetener
- 1-2 tablespoon 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 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.
Video
Notes
Nutrition
Originally Published September 3, 2016. Revised and Republished November 15, 2019.
Pat says
Looks yummy!! Can't wait to try this
KristenKohne says
This is the best fall dessert I've ever had! Amazing texture and flavor. Does not taste low carb at all. Well done, Taryn!!!
Tara says
Thanks for the recipe. This looks so good! Saving to my Pinterest board "thanksgiving recipes". I will definitely be trying this before thanksgiving though
Thank again
Tara
Carrie says
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.
Taryn says
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.
sarah says
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
Taryn says
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/
Brenda says
What is the sweetener blend you refer to?
Taryn says
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).
Trish Lankowski says
I need to get rid of so much fat. could I use light milk?
Taryn says
In place of the heavy cream? You could use half and half. I'm not sure skim milk would work.
Mommasun says
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?
Taryn says
I think it would work. Coconut milk might be a better sub though because it's more comparable in fat content.
Brandie says
Well done!!! You did an AMAZING job!!
Taryn says
Thank you! 🙂 and thanks for the inspiration!
Jackie Kenadton says
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.
Jenn says
Just curious if in your recipes where you call for coconut and almond flour if the THM baking blend can be used? Thanks:)
Taryn says
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.
Meg says
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!
Kay Wallace says
How to get to recipe of dump cake?
Taryn says
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.
Ann says
I accidentally ate the whole pan in one day. I don't think I should make this again....
Taryn says
I'm sure you could half it 😉
Megan says
Can I substitute baking blend? I don't use almond flour. Thanks. ?
Taryn says
I don't use Baking Blend because I normally eat grain free but I think it would work in a 1:1 ratio.
Carole says
Baking blend is grain free I believe. Nut flours oat fiber (not flour), collagen, glucomman
Ally says
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.
Katrin says
I am ready for some serious fall flavours. Delicious!
Georgina says
This looks delish!
Valorie Matthews says
What other sweetner can you use to replace thm sweetner, i dont have that.
Ally says
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.
STACEY says
I'm in the mood for pumpkin spice now! Perfect timing.
peggy says
I love this
Kim | Low Carb Maven says
A great recipe just in time for Fall!