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.
Sounds delicious. I don’t have half and half . What else can i substitute for half and half in the drizzle?
Heavy cream, milk, almond milk, or coconut milk. Any creamy liquid will work.
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?
Yes. Enjoy!
Hi there, what’s the approximate weight in a serving? Or how many servings per recipe?
This has 12 servings. (It’s at the top of the recipe card).
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)!
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!
Ok so i am dairy free, I want to sub coconut cream for thee heavy cream. What do you think?
I think coconut cream would work but I haven’t tested it.
This looks wonderful. Can THM baking blend be substituted for the flours?
Yes, baking blend should work in this.
I would love to make this. I have a guest who has nut allergies. How could I use all coconut flour
It is difficult to use all coconut flour because it behaves much differently when baking. I’d suggest using sunflower seed flour (just grind raw sunflower seeds) instead of the almond flour.
How long does this keep in the fridge?
It is delicious and I don’t want to have to throw any away!
Up to a week. You can also freeze it!
If I were to just use Truvia or Stevia what would the proportion be?
Truvia measures the same as my sweetener. I’m not how much stevia or if it would work in this.
Loved this the first time I made it. Can it be made without halfing it in a smaller pan to make a thicker cake?
I’m sure that would work but I haven’t tested it for a baking time.
I made this today…I added about 3 ounces of chopped walnuts and about a 1/2 teaspoon of Redmond’s Salt to the cake part to temper the sweetness. This is seriously delicious! I added this to my must have holiday desserts list. YUMMY!
This is amazingly delicious! The cream cheese glaze really ties together the flavors. I also added chopped walnuts to the crumb mixture to give a bit of crunch.
Hi! Did you put this cake in the refrigerator or can it stay out?
It needs to be refrigerated.
Thank you so much for all your hard work. You and your recipes are a wonderful blessing.
Thank you so much Ruth!
I halved this recipe because no one else in my household will eat something like this. I am so sad I didn’t make more! It’s delicious!!
This looks amazing! I’ve been looking forward to making my first pumpkin dessert of the season! My sons have egg and peanut allergies. There are so many substitutes for eggs and I hate to buy all of the ingredients for a fabulous dessert and screw it up with the egg or nut replacement. What would you suggest specifically for the 3 eggs in the custard?
I’m sorry but I’m not sure how to switch out the eggs for the custard. Do you have an egg free custard you like? I could reference that and give suggestions.