Keto Pumpkin Dump Cake
Published December 17, 2022 • Updated February 24, 2026
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This pumpkin dump cake has unbeatable flavor with layers of pumpkin pie, spongy yellow cake, and a pecan streusel topping. It's a crowd favorite that uses a box cake mix, and all the ingredients get dumped into the baking dish for an easy low carb dessert.
For a quick holiday dessert that doesn’t require a lot of fuss, this pumpkin dump cake is your solution. It combines flavors of pumpkin pie with a spongy cake layer in the middle and a crunchy pecan streusel topping. And it separates into 3 distinct layers as it bakes!
Dump cakes are a delicious twist on traditional cake where you don’t have to bring out a bunch of bowls or utensils. Everything comes together in one dish (although I do recommend mixing the pumpkin filling in a separate bowl so you don’t mess up the parchment lining).
The pumpkin pie base uses just a few ingredients: eggs, pumpkin puree, cream, and sweetener. Pour it into a square baking dish, then dust the cake mix on top along with melted butter and pecans.
Once baked, everything transforms: you get a light, spongy gluten-free cake on top with a pumpkin custard layer on the bottom.
Top with whipped cream or sugar free ice cream!
How to make keto pumpkin dump cake
- Make pumpkin pie filling. Add pumpkin puree, eggs, whipping cream, nut milk, sweetener and pumpkin spice. Mix until smooth. Pour into a baking dish.
- Sprinkle cake mix over the top of the pumpkin filling.
- Drizzle melted butter all over the dry cake mix.
- Top with chopped pecans.
- Bake for 40-60 minutes or until spongy on top.
This is an easy way to make a pumpkin dump cake without all the dishes afterwards!
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
15 oz can pumpkin puree -
1/2 cup heavy cream
-
1/2 cup nut milk
-
5 eggs
-
1/2 cup sugar-free sweetener
-
1 teaspoon pumpkin pie spice
-
1 (10.6oz) package Duncan Hines Keto Cake Mix
-
3/4 cup unsalted butter, melted
-
1 cup chopped pecans
Step by Step Instructions
Step by Step Instructions
Prepare baking dish
Preheat oven to 350 degrees Fahrenheit. Spray cooking oil into either a square baking dish or a 9×13 baking dish and line with parchment paper. Set aside.
Make pumpkin pie filling
In a large bowl, mix together pumpkin puree, heavy cream, nut milk, eggs, sweetener and pumpkin pie spice. Pour into prepared baking dish.
- 1 can pumpkin puree
- 1/2 cup heavy whipping cream
- 1/2 cup nut milk
- 5 eggs
- 1/2 cup sugar free sweetener
- 1 teaspoon pumpkin pie spice
Dump the cake mix
Evenly sprinkle cake mix on top of pumpkin mixture.
- 1 box keto cake mix
Streusel topping
Drizzle melted butter on top of cake mix and top with chopped pecans.
- 3/4 cup butter, melted
- 1 cup chopped pecans
Bake
Bake at 350 degrees for 40-50 minutes if using a 9×13 rectangle baking dish or 50-60 minutes if using a square baking dish or until cake is spongy on top but not jiggly when you move it. Remove from the oven. Let cool for a few minutes. Serve with whipped cream or ice cream.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why is it called a dump cake?
All of the ingredients for a dump cake are "dumped" into the baking dish or cake pan without mixing the cake mix into the ingredients.
Can I use all heavy cream?
Yes, you can use all heavy cream in this recipe; however, I wouldn't recommend all nut milk. If you do need a dairy free option, use all coconut cream instead of heavy cream.
Can any cake mix be used in this recipe?
I'm sure any keto-friendly cake mix will work in this recipe, but I haven't tried them all.
Batch five this winter and I've settled on 43 minutes, the pecans get golden without the pumpkin layer drying out.
Yeah, 43 tracks. The pumpkin sets before the pecans finish anyway so there's room to push it, just not much. Mine runs 41 but ovens vary.
Pumpkin dump cake was the one thing I actually missed when I went keto. Made this last week on a snowy night and the pecan streusel had me tearing up. Did not see that coming from a dessert.
Snowy nights were made for this one. The pumpkin layer goes almost custard-y underneath the streusel and I think that's what gets people.
Brought this to Thanksgiving and three people asked for the recipe before we even finished dessert. My sister-in-law who's been low-carb for years couldn't believe I used a boxed mix. The pecan streusel on top gets almost caramelized and crunchy, and the pumpkin layer stays creamy underneath. Already planning to make it again for Christmas.
The pecan streusel caramelizing is my favorite part. Christmas is going to be a good one.
Very good recipe! I couldn’t find the King Arthur Keto cake mix so I used Pillsbury Keto cake mix, worked just fine. I used allulose as my sugar substitute. When I make it again, I won’t use an 8 x 8 square pan as it was to thick for my liking and when cut into 9 pieces, it’s too rich. This is a definite make again recipe, glad I tried it. Thanks for sharing!
Good to know on the Pillsbury! And yeah, 8x8 makes it really dense. A 9x13 stretches it thinner if you want more pieces and less richness per bite. Glad it worked out.
Loved how easy this was to make and how delicious it came out. Even my husband, who does not like artificial sweetener ate this cake. I used Swerve Granular as the sweetener. Delicious!
That husband passing it is the real win. Swerve Granular bakes up cleaner than some others in dump cakes.
What is the best sugar for this recipe for baking
I used King Arthur Baking Sugar Alternative. You can use any as long as it measures cup for cup with regular sugar.
Swerve worked great!
I used Lakanto monk fruit sweetener(golden). Came out really good!!