Low Carb Pumpkin Dump Cake

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THM Pumpkin Dump Cake - low-carb, THM S recipe! #lowcarb #lowcarbdessert #lowcarbthm #thm #trimhealthymama

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: 

THM Baking Blend

THM Gentle Sweet

Low Carb Pumpkin Dump Cake
Serves 8
Delicious low-carb creamy pumpkin cake with a cake layer on top. THM "S" recipe.
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. one 15 oz. can of pumpkin
  2. 1 cup of full-fat coconut milk
  3. 3 eggs
  4. 4 teaspoons pumpkin pie spice
  5. 1/2 teaspoon vanilla extract
  6. 1/2 cup plus 1 tablespoon THM Gentle Sweet
  7. 1 1/4 cups THM Baking Blend
  8. another 1/2 cup plus 1 tablespoon THM Gentle Sweet
  9. 2 teaspoons baking powder
  10. 1/2 teaspoon baking soda
  11. 1/8 teaspoon salt
  12. 1 1/2 sticks of butter, melted
  1. Preheat oven to 350 degrees.
  2. Whisk coconut milk, pumpkin, pumpkin spice, vanilla extract, eggs, and 1/2 cup plus 1 tablespoon Gentle Sweet.
  3. Pour pumpkin mixture into a greased 9 x 13 pan.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with low-carb vanilla ice cream or stevia-sweetened whipped cream.
  1. Refrigerate leftovers. Reheat in a 350 degree oven for 10-15 minutes.

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  1. The pumpkin dump cake is AMAZING! My top choice for Thanksgiving dinner! Thanks so much!

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