Low Carb Pumpkin Dump Cake
I have fond memories of making “dump cake” with my kids – they were easy, moist, and delicious! They were a staple in our house until my daughter was diagnosed with Celiac Disease. For years we mostly just ate ice cream for dessert, and then I found Trim Healthy Mama (I’m still so thankful I did!) which meant adopting a healthy way of eating that did not include sugary, carb-loaded cakes.
I’ve been on the lookout for a delicious, THM-friendly dump cake recipe, but I hadn’t been able to find one. I’ve come up with my own two-layer “dump cake” recipe, and we’ve made it several times in the past two weeks alone! This recipe has a sweet, creamy pumpkin layer on the bottom, and a cake layer on the top. It’s already become a family favorite, and I hope you love it!
The low-carb ingredients you’ll need for this recipe are:
- one 15 oz. can of pumpkin
- 1 cup of full-fat coconut milk
- 3 eggs
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon THM Gentle Sweet
- 1 1/4 cups THM Baking Blend
- another 1/2 cup plus 1 tablespoon THM Gentle Sweet
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 sticks of butter, melted
- Preheat oven to 350 degrees.
- Whisk coconut milk, pumpkin, pumpkin spice, vanilla extract, eggs, and 1/2 cup plus 1 tablespoon Gentle Sweet.
- Pour pumpkin mixture into a greased 9 x 13 pan.
- In a separate mixing bowl, combine THM Baking Blend, baking powder, baking soda, salt, and additional 1/2 cup plus 1 tablespoon THM Gentle Sweet.
- Sprinkle the Baking Blend mixture over the pumpkin layer until there is a thick layer (use all of the Baking Blend mixture). Then drizzle melted butter over the top.
- Bake for 35-40 minutes, or until top layer is golden. This will brown very quickly, so you'll want to check it right at 35 minutes to see if it is done.
- Serve with low-carb vanilla ice cream or stevia-sweetened whipped cream.
- Refrigerate leftovers. Reheat in a 350 degree oven for 10-15 minutes.
You have baking blend listed twice, is that an error or do we use that same amoint twice?
No, it was an error! I’m sorry! Thank you so much for letting me know!
Just made this yesterday evening and had a sample bite before bed, I am so excited! Dump cakes have been the go-to take to potluck dessert for years and I’ve struggled with not having any because they are SO unhealthy! This was good and replacement I can thoroughly enjoy. Going to try it over chunky applesauce (replacement for apple pie filling). Maybe I can find a cherry variation too even if it is a crossover. Thank you!
I use peeled, diced, chayote as an apple replacement. Make excellent apple pie filling.
May I substitute almond milk for coconut milk?
Sorry, Kim, almond milk just isn’t thick enough to work in this recipe.
If I don’t have baking blend but want to make this now, is there an alternative?
Hi Joni! I like this Baking Blend substitute recipe: https://joyfilledeats.com/trim-healthy-mama-baking-blend-substitute/
I have a question what is THM … I sure would appreciate your help thank you …, Linda
Hi Linda! THM stands for Trim Healthy Mama – it’s a best-selling diet book that has yielded great results in me and in hundreds of thousands of other women! 🙂
I use Super Sweet typically so I don’t have gentle sweet. Would it work with Super Sweet?
I think it would change the texture, and I haven’t tried it myself so I can’t vouch for the results. If you try it, please let me know how it turns out!
Can I use pure homemade pumpkin purée instead of can pumpkin? I have some pumpkin purée in the freezer. Thanks so much for your recipe!
It should be fine – pure canned pumpkin and pumpkin puree are often interchangeable. 🙂
Love a “dump cake”! Especially when it’s trimmified! Cant wait to try this!
Made this yesterday and top got nice and golden brown but cake part does not seem like it cooked enough. I cooked it for 35 mins. Could I have covered it with foil and continued to cook for 5-10 mins?
I’m sorry, Judy, I haven’t heard of that happening before! The cake part usually firms up even more as it’s cooling, but it definitely has a cakey texture and shouldn’t be uncooked. I would say definitely try another few minutes if it doesn’t feel right to you.
I have everything to make this except the coconut milk. Can I substitute something else for that?
I tried this with several different creams and nut milks and coconut milk was the only thing that made the right texture.
Hi Jen!
Just wanted to let you know that I made this yesterday and it was AMAZING! Whipped up a little cream with a bit of gentle sweet and it was perfect. The hubs is really more of a chocolate/pb guy and he said it was delicious! Thanks for shariing! Love all your posts and recipes and suggestions!
Yay, I’m so glad you liked it! Thank you so much for letting me know, and for your encouraging words!
Made this tonight! It was awesome with a little gentle-sweetened whip! Thank you for a perfect holiday treat! Might be a new addition to the dessert table at Thanksgiving!
Hi! Just wondering how to get a stevia sweetened whipped cream? Did you just use heavy cream? 😊
Yes! I just whip heavy whipping cream with a pinch of pure stevia extract.