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.
Could this be made in the crockpot? Any tips?
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.
I love this recipe! But, it took only 25 minutes to bake and I used a 9×13 pan…
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.
I love easy desserts like this! Super tasty and simple to make, the perfect combo!
I can’t wait to try this. I think I’m going to add some chopped pecans to the topping..
Can you use the Trim Healthy Mama baking blend instead of the almond flour and coconut flour? Would it be the same proportions?
I normally recommend using a little bit less because bb can be drier than almond and coconut flour.
What is “scant 1/2 cup” mean?
Slightly less than 1/2 a cup.
What’s ‘half and half please?
Half cream and half milk. It’s very common in the U.S.
Could you use baking blend instead of almond flour?
Yes, baking blend should work in this recipe.
Can I substitute coconut milk instead of heavy cream?
Yes, full fat canned coconut milk should work.
Looks yummy!! Can’t wait to try this
This is the best fall dessert I’ve ever had! Amazing texture and flavor. Does not taste low carb at all. Well done, Taryn!!!
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
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.
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.
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
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/