For those with cherished memories of making "dump cake," a simple, moist, and delicious dessert, this keto pumpkin dump cake recipe offers a healthy and satisfying alternative. This recipe is perfect for anyone following a low-carb lifestyle, especially those on Trim Healthy Mama (THM). This keto-friendly version captures the essence of the classic dump cake while keeping the carb count low. It’s easy to prepare and perfect for fall gatherings or a simple weeknight dessert.
What is a Dump Cake?
Dump cakes are similar to cobblers, where ingredients are "dumped" into a baking dish without the need for extensive mixing. Typically, a fruit filling forms the base, followed by a dry cake mix sprinkled on top and drizzled with melted butter. This simplicity makes dump cakes a convenient and quick dessert option.
Why This Keto Pumpkin Dump Cake is a Must-Try
This keto pumpkin dump cake combines the comforting flavors of pumpkin pie with the satisfying texture of a cake, topped with a crunchy pecan streusel. It's cakier than a custard but more custardy than a cake, offering a unique and delightful texture. The recipe is incredibly versatile, suitable for various dietary needs, and can be easily adapted.
Two Delicious Keto Pumpkin Dump Cake Recipes
Here are two variations of the keto pumpkin dump cake recipe, each offering a unique twist on this classic dessert:
Recipe 1: Low-Carb Creamy Pumpkin Cake
This recipe features a sweet, creamy pumpkin layer on the bottom and a cake layer on top, making it a family favorite.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- 1 (15 oz.) can of pumpkin puree
- 1 cup full-fat coconut milk
- 3 large eggs
- 4 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup plus 1 tablespoon THM Gentle Sweet (or other keto-friendly sweetener)
- 1 ¼ cups THM Baking Blend (or almond flour blend)
- ½ cup plus 1 tablespoon THM Gentle Sweet (or other keto-friendly sweetener)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ sticks of butter, melted
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together coconut milk, pumpkin puree, pumpkin pie spice, vanilla extract, eggs, and ½ cup plus 1 tablespoon of Gentle Sweet until well combined.
- Pour the pumpkin mixture into a greased 9x13 inch baking pan.
- In a separate mixing bowl, combine THM Baking Blend, baking powder, baking soda, salt, and the remaining ½ cup plus 1 tablespoon of Gentle Sweet.
- Sprinkle the dry mixture evenly over the pumpkin layer, ensuring a thick layer covers the entire surface.
- Drizzle the melted butter evenly over the top.
- Bake for 35-40 minutes, or until the top layer is golden brown. Monitor closely to prevent burning.
- Serve with low-carb vanilla ice cream or stevia-sweetened whipped cream.
- Refrigerate any leftovers and reheat in a 350-degree oven for 10-15 minutes before serving.
Recipe 2: Pumpkin Dump Cake with Almond Flour
This recipe uses almond flour and incorporates a frosting for added richness and flavor.
Ingredients:
- 4 large eggs
- ½ cup pumpkin puree
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 teaspoons baking powder
- ¾ cup powdered erythritol (or other keto-friendly sweetener)
- 1 teaspoon pumpkin spice seasoning
- 1 teaspoon cinnamon
Frosting:
- ½ cup butter, softened (not melted)
- 2 cups powdered erythritol (or other keto-friendly sweetener), adjust to taste
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened almond milk
Instructions:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing bowl, beat the eggs on high speed for 1 minute. Add sour cream and pumpkin puree, blending until combined.
- Add powdered erythritol, cinnamon, and pumpkin spice, and blend well.
- Incorporate almond flour and baking powder, mixing until a smooth batter forms.
- Line a 9-inch square baking pan with parchment paper and pour in the batter.
- Bake for 35-40 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by combining softened butter, powdered erythritol, vanilla extract, and almond milk in a bowl. Whip until smooth and creamy.
- Once the cake is cooled, spread the frosting evenly over the top.
Keto Pumpkin Crunch Cake
This variation combines a creamy pumpkin pie base with a rich layer of vanilla cake and crunchy pecans. It’s a mashup of cake and pie, making it a must-make keto cake recipe for fall.
Ingredients:
- Pumpkin Puree: Almost a full can of plain pumpkin puree.
- Eggs: Required to make the custard set properly.
- Swerve Sweetener: Granular for the filling and Swerve Brown for the topping.
- Heavy Whipping Cream: The original Pumpkin Crunch Cake takes evaporated milk, but heavy whipping cream works well.
- Pumpkin Pie Spice: A classic mix of cinnamon, ginger, nutmeg, and cloves.
- Swerve Yellow Cake Mix: A great low carb cake mix.
- Pecans: Finely chopped pecans.
- Butter: Unsalted butter, melted.
- Pantry staples: Vanilla extract, salt.
Instructions:
- Preheat oven to 350ºF and grease a 9×13 inch glass or ceramic baking pan.
- Prepare the pumpkin filling: Whisk together the pumpkin, eggs, granular sweetener, whipped cream, pumpkin pie spice, and salt until smooth. Whisk in half a cup of the cake mix until well combined.
- Sprinkle the cake mix: Pour the pumpkin mixture into a 9×13 inch baking dish and sprinkle the remaining cake mix evenly over the surface.
- Add the pecans: Toss the chopped pecans with the Swerve Brown and sprinkle evenly over the cake mix.
- Drizzle with butter: Drizzle the melted butter evenly over the whole thing and bake until golden brown.
DIY Cake Mix
In case you don’t have access to the Swerve Cake Mix, you can make a little homemade version.
- Mix together 2 cups of almond flour, 1/2 cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt.
Tips and Variations
- Dairy-Free Option: Substitute coconut cream for heavy whipping cream and coconut oil for butter.
- Nut Variety: While pecans are a classic choice, feel free to experiment with other nuts like walnuts or hickory nuts.
- Sweetness Adjustment: Adjust the amount of sweetener to your preference. Start with the recommended amount and add more to taste.
- Serving Suggestions: Serve warm with a scoop of keto-friendly ice cream or whipped cream. It's also delicious cold, making it a great breakfast treat.
Storing Instructions
Store the keto pumpkin dump cake, tightly covered, in the refrigerator for up to 5 days. This is because the cake contains a custard base, which can spoil easily at room temperature.
Frequently Asked Questions
- Why is it called a dump cake? All of the ingredients for a dump cake are "dumped" into the baking dish or cake pan without mixing the cake mix into the ingredients.
- Can I use all heavy cream? Yes, you can use all heavy cream in this recipe; however, I wouldn't recommend all nut milk. If you do need a dairy-free option, use all coconut cream instead of heavy cream.
- Can any cake mix be used in this recipe? I sure any keto cake mix can be used in this recipe; however, I haven't tried them all. This recipe has only been tested using the King Arthur Keto Cake Mix.
Nutritional Information
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. For the Keto Pumpkin Crunch Cake, one serving has only 3.7g net carbs.
Read also: Keto Calorie Counting: A Detailed Guide
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