Low Carb Pumpkin Dump Cake

It’s funny my husband and I were invited to a Crack Pot were everyone brings a crock pot full of there favorite recipes, and of course I brought my Low Carb Creamy Green Chili Cauliflower Casserole. I wanted to make sure I had something to eat, you never know what kind of food was going to be there. While tasting all the different recipes there happened to be a Pumpkin Dump Cake. It smelled amazing and I love pumpkin so I had to try it. Maria my friend had made the Dump Cake so I asked her what was in it.

It sounded very simple and I knew I would be able to replicate the recipe into a Low Carb Pumpkin Dump Cake . The pumpkin and cream cheese was the easy part but trying to figure out what to use for the cake mix was something I had to play around with.
Well my playing around was successful and the Low Carb Pumpkin Dump Cake was born. This is a recipe you will not regret, it is delicious.
I made it in a 8” x 8” dish because its only the two of us in the house so I ended up freezing most of it so I wouldn’t eat it in one sitting. It is that good and that could happen. Another reason is my husband would have eaten it all. If you are having all your family over just double the recipe.

So lets get down to serious business and I will show you how to make it!

Cream Cheese Filling
4 ounces soft Cream cheese
3/8 cup powdered erythritol
1 teaspoon unsweetened Almond Breeze

Pumpkin Filling
2 cups pumpkin puree
3/4 cup unsweetened Almond Breeze
2 eggs
10 tablespoons erythritol
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice

Cake Mixture
1/2 cup almond flour
4 tablespoon coconut flour
1 teaspoon cinnamon
7 tablespoons powdered erythritol

1/4 cup melted salted butter

Preheat oven 350 F Bake on middle rack for approximately 40 to 50 minutes (mine took 45 minutes)

Cream Cheese Instructions
In a mixing bowl add soften cream cheese,almond breeze, erythritol

Blend well with an electric mixer.

Take a Ziploc bag and place the cream cheese mixture in the bag pushing it to one of the corners of the bag.

Twist the opening together it will help push the cream cheese to the corner of the bag. Snip the corner and set aside until you make your pumpkin mix.

Pumpkin Instructions
In a separate bowl add the pumpkin, milk, egg, sweetener, spice and mix well thoroughly.

Putting the Whole Dump Cake
Use a glass 8” x 8” ovenware dish and pour the pumpkin mixture in to the dish.

Take your cream cheese mixture in the bag and squirt the cream cheese all over the top of the pumpkin.

Now take the cake mixture and spoon it evenly over top of the cream cheese pumpkin mixture.

Using the end of a wooden spoon, poke hole into the cake mixer and don’t poke through the pumpkin mixture.

Melt your butter and pour the butter into the holes and the rest of the top.

Place your dish in the middle rack of the oven and bake for approximately 40 to 50 minutes.

Tip: Take the cake out of the oven and shake the dish, if the cake jiggles back and forth the Low Carb Pumpkin Dump Cake is done.

Let it cool down and place in the fridge until cold.

(It freezes well)

Serving: 8

Yield: 6.7 net carbs

Stay Healthy and Live Well!

Gayle