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Keto Pumpkin Dump Cake

Dom Lorenzo
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Looking for a delicious low-carb fall dessert? Try our Keto Pumpkin Dump Cake! This ultimate fall dessert marries the rich flavors of pumpkin pie with the ease of making dump cake. With simple ingredients and minimal effort, you get the tastiest spongy cake with a buttery pumpkin pie base and a crumbly topping. Dive in and satisfy your sweet tooth while keeping your carbs in check! 

A slice of keto pumpkin dump cake served on a white round plate with a fork.
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Why You're Going To Love This Recipe!

This low-carb keto pumpkin cake ticks all the right boxes for a delicious and satisfying dessert. Plus, it has three major green flags: 

  • It’s Gluten-free: The conventional pumpkin dump cake uses a dry cake mix or yellow cake mix for the batter. We substitute that high-carb ingredient with a mix of almond flour and coconut mix. Not only do they work wonders but also make the whole cake gluten-free. 
  • It’s Sugar-free: To keep things keto and low-carb, we use organic sugar substitutes like erythritol. That means this keto cake is 100% sugar-free.
  • It’s Low-carb: This delicious low-carb variation has far fewer carbohydrates than the regular pumpkin cake, thanks to the use of keto-friendly ingredients. 
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Preparation And Cooking Overview

Start by mixing pumpkin puree, heavy cream, erythritol, eggs, pumpkin pie spice, vanilla, baking powder, and salt in a bowl until smooth. Dump the batter in a baking dish, sprinkle a crumb topping on top, and bake until golden brown. Within 55 minutes, you'll have a perfect fall dessert at your table. 

Chef's note

This Keto Dump Cake recipe is a convenient dessert option for gatherings or weeknight treats during pumpkin season. Since it reheats beautifully, you can make an extra batch ahead of time and impress your guests with a ready-to-serve dessert.

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Total Time: 55 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

Ingredients For This Keto Pumpkin Dump Cake Recipe

Here’s what you’ll need to create a mouthwatering, low-carb pumpkin dump cake at home: 

Additional Ingredients

  • Chopped nuts: If you want the streusel to be extra crumbly and flavorful, add a handful of chopped pecans or walnuts to the crumb topping.
  • Sugar-free chocolate chips: Toss some sugar-free chocolate chips into the pumpkin mixture for extra indulgence. 

Ingredient Substitutions

  • Heavy cream: If you want to make a dairy-free version of this keto cake, replace heavy cream with full-fat coconut milk. 

Cooking Tools Required

  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • 9x13 inch baking dish
  • Spatula

Tools Substitute Options

  • Baking dish: If you don't have a 9x13 inch baking dish, use two 8x8 inch pans. Alternatively, you can even use individual oven-proof bowls to bake single-serve portions. 

How To Make Keto Pumpkin Dump Cake: Step-By-Step Guide

Cooking methods

  • Baking

Cooking instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease the baking dish with butter or cooking spray.
  3. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, erythritol, eggs, pumpkin pie spice, vanilla extract, baking powder, and salt until smooth.
  4. Then, pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.
  5. In a separate medium bowl, mix the dry ingredients, namely almond flour, coconut flour, and cold butter cubes, until the mixture resembles coarse crumbs.
  6. Layer the crumb mixture evenly over the pumpkin mixture in the baking dish and put the dish in the preheated oven. 
  7. Finally, bake for 40-45 minutes, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
  8. Let it cool slightly before serving to allow the flavors to meld and the texture to set. 

Chef's pro tip

When you are making the batter for the streusel or the crumbly topping, make sure not to overmix it. Just fold the cold butter pieces into the flour mixture until you get those coarse crumbs. And remember, the key is to keep the butter cold—it helps get that perfect texture!

What To Serve With Keto Pumpkin Dump Cake

  • Serve the keto pumpkin cake warm with a dollop of whipped cream or a scoop of keto-friendly ice cream for an indulging experience.  
  • Pair it with a cup of coffee or a pumpkin spice latte for the ultimate fall keto dessert.

How To Make It Healthier

  • Lower the calories: Reduce the amount of butter in the topping for a lower-calorie version of this dump cake.
  • Add fiber: Mix 1 tablespoon of ground flaxseed into the crumb topping for extra fiber.
  • Use homemade pumpkin puree: Instead of buying canned pumpkin puree or the regular pumpkin pie filling from the store, make a pumpkin puree at home using low-carb ingredients. 

Time-Saving Tips

  • Use a food processor: Blend the crumb-topping ingredients in a food processor to save time. But work in short pulses and add a few drops of cold water into the processor for the right texture. 

What Can I Prepare Ahead Of Time?

  • Crumb topping: Mix the crumb topping ingredients beforehand and keep the mixture in the refrigerator until ready to use.

Storage And Reheating Instructions

Storage tips

  • Refrigerator: Store the leftover dump cake in an airtight container. It will remain fresh for up to 5 days in the refrigerator. 
  • Freezer: Portion the dump cake into individual servings, wrap each in plastic wrap, and freeze. It'll stay fresh for the entire month. 

Reheating best practice

  • Reheat individual portions in the microwave for 20-30 seconds, or warm them in a 300°F (150°C) oven for 10-15 minutes.

Recipe Wrap-Up And Conclusion

This homemade version of the Keto Pumpkin Dump Cake is one of the best ways to make the most of the pumpkin season. With its rich, creamy base and crumbly, buttery topping, it’s hard to believe this fall dessert is low-carb. Whether you’re making it for a family gathering or just for yourself, it’s sure to become a favorite. Give it a try, and enjoy the cozy taste of fall in every bite! 

Frequently asked questions

Yes, pumpkin can be part of your keto diet in moderation. It's relatively low in net carbs compared to other vegetables. 

To make keto pumpkin puree at home, cut a sugar pumpkin in half, remove the seeds, and roast it face down on a baking sheet at 350°F (175°C) for 45-60 minutes. Scoop out the softened flesh and blend until smooth. No sugar or sweeteners are needed—just pure pumpkin! 

It's best not to prepare the cake batter ahead of time, as the leavening agents like baking powder may lose their effectiveness, resulting in a less fluffy cake. For best results, mix the batter just before baking. 

📖 Recipe

A slice of keto pumpkin dump cake served on a white round plate with a fork.

Keto Pumpkin Dump Cake

Keto Pumpkin Dump Cake is a low-carb, gluten-free fall dessert featuring a creamy pumpkin base topped with a buttery, crumbly almond and coconut flour streusel, perfect for easy, indulgent gatherings.
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Course: Dessert
Cuisine: American
Keyword: low-carb cake, Pumpkin Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 192kcal

Ingredients

  • 1 cup unsweetened pumpkin puree
  • ½ cup heavy cream
  • ½ cup erythritol
  • 3 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ½ cup cold unsalted butter cut into small cubes
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease the baking dish with butter or cooking spray.
  • In a large mixing bowl, whisk together the pumpkin puree, heavy cream, erythritol, eggs, pumpkin pie spice, vanilla extract, baking powder, and salt until smooth.
  • Then, pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.
  • In a separate medium bowl, mix the dry ingredients, namely almond flour, coconut flour, and cold butter cubes, until the mixture resembles coarse crumbs.
  • Layer the crumb mixture evenly over the pumpkin mixture in the baking dish and put the dish in the preheated oven.
  • Finally, bake for 40-45 minutes, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Let it cool slightly before serving to allow the flavors to meld and the texture to set.

Nutrition

Nutrition Facts
Keto Pumpkin Dump Cake
Amount Per Serving
Calories 192 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 72mg24%
Sodium 134mg6%
Potassium 90mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 3620IU72%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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