Here is my favorite keto pumpkin dump cake recipe, with a simple, no-fuss approach that combines pumpkin puree, warm spices, and a buttery cake topping that’s completely low-carb friendly.
This dump cake has become our go-to fall dessert since switching to keto. I love how easy it is to throw together on busy weeknights, and the kids don’t even miss the regular sugar. Nothing beats the smell of pumpkin and cinnamon baking in the oven, right?
Why You’ll Love This Keto Pumpkin Dump Cake
- Keto-friendly dessert – This cake lets you enjoy all the cozy fall flavors without breaking your low-carb lifestyle, using sugar-free sweetener and keto cake mix.
- Super easy dump cake method – Just mix the wet ingredients, dump the dry mix on top, and bake – no complicated mixing or multiple steps required.
- Rich pumpkin spice flavor – The combination of pumpkin puree, heavy cream, and pumpkin pie spice creates that perfect autumn taste you crave.
- Ready in about an hour – From start to finish, you’ll have this warm, comforting dessert on the table in just 50-75 minutes.
- Crunchy pecan topping – The melted butter and chopped pecans create a delicious contrast to the creamy pumpkin base underneath.
What Kind of Pumpkin Puree Should I Use?
For this keto dump cake, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure it’s not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any 15-ounce can of plain pumpkin puree will do the trick. If you’re feeling ambitious and have fresh pumpkins on hand, you can absolutely make your own puree by roasting and blending pumpkin, though the canned version is much more convenient and gives consistent results. Just give the can a good stir before measuring since the puree can sometimes separate a bit.
Options for Substitutions
This keto dump cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- King Arthur Keto Cake Mix: This is the trickiest ingredient to substitute since it’s specifically formulated for keto baking. If you can’t find it, you can make your own mix using 1 cup almond flour, 1/4 cup coconut flour, 1/4 cup sugar-free sweetener, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Sugar-free sweetener: Any granulated sugar-free sweetener works here – erythritol, monk fruit, or stevia blends all work fine. Just make sure it measures cup-for-cup like sugar.
- Heavy cream: You can use coconut cream or even more nut milk if you don’t have heavy cream, though the texture might be slightly less rich.
- Nut milk: Almond milk, cashew milk, or even coconut milk work great. You could also use more heavy cream if that’s what you have on hand.
- Pumpkin pie spice: No pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves.
- Pecans: Walnuts, almonds, or even sugar-free chocolate chips make tasty alternatives. You can also skip the nuts entirely if you prefer.
Watch Out for These Mistakes While Baking
The biggest mistake with keto dump cakes is overmixing the batter, which can make your cake dense and heavy instead of light and fluffy – just stir until the ingredients are barely combined and you still see some streaks of cake mix.
Another common error is not evenly distributing the melted butter over the top, so make sure to drizzle it in a grid pattern across the entire surface to ensure every bite gets that rich, buttery flavor.
Since keto sweeteners can behave differently than regular sugar, avoid opening the oven door for the first 45 minutes of baking, as the temperature fluctuation can cause your cake to collapse or bake unevenly.
Finally, don’t skip letting the cake cool for at least 15 minutes before serving – keto desserts need this time to set properly, and cutting too early will result in a messy, gooey texture instead of clean slices.
What to Serve With Keto Pumpkin Dump Cake?
This rich, spiced cake is perfect on its own, but a dollop of freshly whipped heavy cream makes it even better. Since it’s already packed with warm pumpkin pie flavors, I love serving it with a hot cup of coffee or chai tea to complement those cozy fall spices. For special occasions, try adding a scoop of sugar-free vanilla ice cream or a drizzle of sugar-free caramel sauce. The pecans in the cake give it a nice crunch, but you could also sprinkle some extra chopped nuts or a pinch of cinnamon on top for presentation.
Storage Instructions
Keep Fresh: This pumpkin dump cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container in the fridge. It’ll keep for up to 5 days, and honestly, I think it tastes even better the next day when all those pumpkin spice flavors have had time to meld together.
Freeze: You can absolutely freeze this cake for longer storage! Wrap individual slices in plastic wrap and then place them in a freezer-safe container for up to 3 months. It’s great to have portions ready when you’re craving something sweet but don’t want to make a whole cake.
Serve: When serving from the fridge, you can enjoy it cold or let it come to room temperature for about 30 minutes. If you’re pulling it from the freezer, just thaw overnight in the fridge or pop a slice in the microwave for 20-30 seconds on low power for that fresh-baked warmth.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3050-3250
- Protein: 55-65 g
- Fat: 270-295 g
- Carbohydrates: 110-125 g
Ingredients
For the pumpkin layer:
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup nut-based milk
- 5 large eggs
- 1/2 cup sugar-free sweetener
- 1 tsp pumpkin pie spice
For the topping:
- 1 package (9 oz) king arthur keto cake mix
- 3/4 cup melted unsalted butter
- 1 cup pecans, chopped
Step 1: Prepare the Baking Dish and Preheat Oven
Preheat your oven to 350°F (175°C).
Spray your preferred baking dish—either a square or a 9×13-inch rectangle—with cooking oil and line it with parchment paper to prevent sticking.
Set the dish aside while you prepare the batter.
Step 2: Make the Pumpkin Base
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup nut-based milk
- 5 large eggs
- 1/2 cup sugar-free sweetener
- 1 tsp pumpkin pie spice
In a large bowl, combine the pumpkin puree, heavy cream, nut-based milk, eggs, sugar-free sweetener, and pumpkin pie spice.
Mix until the ingredients are well incorporated and the mixture is smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Step 3: Top with Cake Mix, Butter, and Pecans
- 1 package (9 oz) King Arthur Keto Cake Mix
- 3/4 cup melted unsalted butter
- 1 cup pecans, chopped
Evenly sprinkle the keto cake mix over the pumpkin base in the dish.
Next, drizzle the melted unsalted butter evenly over the cake mix layer.
Finish by scattering the chopped pecans on top for a delicious crunch.
I like to press the pecans in slightly with the back of a spoon so they bake into the top layer.
Step 4: Bake the Pumpkin Dump Cake
Bake at 350°F for 40-50 minutes if using a 9×13-inch baking dish, or 50-60 minutes if using a square dish.
The cake is done when the top is spongy to the touch and not jiggly when the dish is gently shaken.
Remove from the oven and let it cool for a few minutes before serving.
For an extra treat, I like to serve this warm with a dollop of whipped cream or a scoop of low-carb ice cream.
Sugar-Free Pumpkin Dump Cake
Ingredients
For the pumpkin layer:
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup nut-based milk
- 5 large eggs
- 1/2 cup sugar-free sweetener
- 1 tsp pumpkin pie spice
For the topping:
- 1 package (9 oz) King Arthur Keto Cake Mix
- 3/4 cup melted unsalted butter
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). Spray your preferred baking dish—either a square or a 9x13-inch rectangle—with cooking oil and line it with parchment paper to prevent sticking. Set the dish aside while you prepare the batter.
- In a large bowl, combine the pumpkin puree, heavy cream, nut-based milk, eggs, sugar-free sweetener, and pumpkin pie spice. Mix until the ingredients are well incorporated and the mixture is smooth. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Evenly sprinkle the keto cake mix over the pumpkin base in the dish. Next, drizzle the melted unsalted butter evenly over the cake mix layer. Finish by scattering the chopped pecans on top for a delicious crunch. I like to press the pecans in slightly with the back of a spoon so they bake into the top layer.
- Bake at 350°F for 40-50 minutes if using a 9x13-inch baking dish, or 50-60 minutes if using a square dish. The cake is done when the top is spongy to the touch and not jiggly when the dish is gently shaken. Remove from the oven and let it cool for a few minutes before serving. For an extra treat, I like to serve this warm with a dollop of whipped cream or a scoop of low-carb ice cream.
