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.
This tuned out great & was really easy! Definitely cures the pumpkin spice fall craving!!
Thank you for the recipe.
Hi, I’m wondering if I can substitute THM Baking Blend in place of the Almond and Coconut flour? Thanks
Yes, baking blend should work in this. Enjoy!
I baked this just like the recipe said but added chopped pecans before poured on the butter it is the best recipe that is low carb I think I every had just delicious thank you so much !!!
This was yummy! I made it Christmas morning and it definitely filled the house with delicious pumpkin-y goodness. I was so full from dinner that I couldn’t enjoy it as a dessert but it was amazing the next morning and again this morning with a freshly brewed coffee. Thank you!
This was SO easy to make and sooo tasty. It reminds me of a dump cake my grandma used to make when I was young, but with yellow cake mix instead. Thank you for the recipe!
I am on the SCD (Specific Carbohydrate Diet) for Inflammatory Bowel Disesas. The only legal sweeteners I can have are honey, SweetN Low, or Equal. In order to substitute Sweet N Low, I was wondering what the sweetening “power” was of your sweetening blend. Example, 1/2 tsp equals 1 teaspoon sugar?
Yes, that’s correct. 1/2 tsp of my sweetener equals 1 tsp of sugar.
What can I use in place of coconut flour? I’m allergic to coconut…
You can use all almond flour. Use 1 1/2 cups.
Is there something I could substitute for the cream cheese in the drizzle? my daughter hates cream cheese (unfortunately!).
You can make a vanilla glaze instead. Like the glaze I use here:
I love your recipe but what can you substitute the heavy whipping cream for a dairy free. I have son can’t do dairy at all. Thanks
Coconut cream should work.
How many servings does this recipe make?
12. It’s listed at the top of the recipe card.
This is delicious! I made a couple small changes…I replaced all sweeteners with Swerve brown sugar and added 1/2 cup 0f toasted chopped pecans to the dry ingredients. Not too sweet, crunchy pecans and custard OH MY! And my house did smell great! Ready to host a low carb Thanksgiving with a dessert I can eat. Thank you!
You say that your sweetener is twice as sweet as sugar. Pyure is twice as sweet as sugar too, so why do you say to use half the amount? A little confused.
I go by the chart here: https://trimhealthymama.com/#usefulinfo
Truvia is twice as sweet as sugar (equal to gentle sweet). Pyure is even sweeter (super sweet).
Hello. I am wanting to make this, but my friend is allergic to coconut. Do you think I could use more almond flour to make up for coconut flour. If so, how much more almond flour would you suggest? One website I looked at stated 1/3 cup coconut flour could be substituted with 1 cup almond flour. Didn’t know if that sounded like too much almond flour. Your thoughts?
In this recipe, using 1.5 cups almond flour should be fine.
This might be a silly question. When you say 7 Tbsp
of your sugar then ( scant half cup) what does that mean. New to baking 😊
A “scant half cup” means slightly less than half a cup. So you can either measure in a half cup and not fill it quite to the top or measure out 7 tablespoons.
If I was to use monk fruit instead of the sugar blend, would it be the same amount?
My sweetener is more concentrated than lakanto. You might want to use a little extra. I recommend tasting as you go.