This easy keto pumpkin cake has crunchy pecan toppings! Serve it with your favorite low-carb ice cream for the perfect dessert.
What Is Dump Cake
A dump cake is a cross between a cake and a cobbler. Basically, all the ingredients are dumped into the cake baking dish. Most dump cakes will have some sort of crumble topping on them. They usually don’t have much form but taste so good that you’ll swear you are cheating!
Keto Pumpkin Cake
This keto pumpkin cake is the perfect dessert to bring to holiday get-togethers! No one that eats it will be able to tell that it is low-carb, gluten-free, and sugar-free.
I also like to make this cake and store it all week so I have something delicious to indulge in when I am feeling snacky! My favorite way to eat it is to add a scoop of keto ice cream on top! Pumpkin cake a la mode is one of my favorite types of keto desserts!
Keto Dump Cake
There are two parts to this pumpkin cake. First is the pumpkin cake on the bottom. Then, it is topped with a keto-friendly pecan crumble topping.
You don’t have to worry about making it look perfect – it’s a dump cake! It’s supposed to look gooey and rustic.
Don’t forget to sprinkle some pumpkin pie spice on top! That will really set this cake apart from any other kind you have made.
Save yourself time and use a box of keto-friendly sugar-free vanilla cake mix. Sure you can make your own cake mix from scratch, but this is so much quicker!
How To Store Dump Cake
Dump cake is difficult to store for very long. Eventually, the bottom layer will make the top layer softer, as the cake crumble topping soaks up the pumpkin cake’s moisture.
I suggest storing individual slices in food storage containers in the refrigerator. Eat them quickly – they only stay fresh for about 3 days.
Pecan Crumble Topping
The pecan crumble topping is super easy to do! All you have to do is sprinkle cake mix on top of the pumpkin batter. Then, drizzle melted butter on top and add the pecans.
If you want the pecans to come out candied, I suggest coating them in a brown sugar substitute first. I don’t think they need it, this cake is super sweet as it is.
Pecan Substitute
I honestly think that pecans are the perfect nuts to add on top of the keto pumpkin cake. They remind me of southern pecan pie!
The closest thing to pecans is hickory nuts or walnuts. If you don’t have pecans, I would chop up walnuts and sprinkle them on top instead.
Keto Pumpkin Pecan Dump Cake Recipe
Here’s the entire list of ingredients to make this keto pumpkin dump cake. Exact measurements are located in the printable recipe card just a little further down. First, I have some step-by-step pictures of the entire recipe so you can see how I made it. Don’t forget to pin this post to your keto dessert ideas board so you can find it later!
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 16
Net Carbs: 6 Net Carbs Per Serving
Ingredients:
Keto-Friendly Sugar-Free Vanilla Cake Mix
Pumpkin Puree
Heavy Whipping Cream
Swerve Confectioner’s Sugar Substitute
Pumpkin Pie Spice
Eggs
Vanilla Extract
Butter
Pecans
Instructions:
Preheat the oven to 350 degrees.
In a mixing bowl, beat together the pumpkin puree, heavy whipping cream, sugar substitute, pumpkin pie spice, eggs and vanilla extract until smooth.
Pour the batter into a 9×13 well greased baking dish.
Sprinkle the cake mix over the pumpkin mixture.
Drizzle the butter over the cake mix.
Sprinkle the nuts on top.
Bake for 50-60 minutes, or until the top of the cake is golden brown.
Let sit until cooled to room temperature before serving.
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Keto Pumpkin Cake
This easy keto pumpkin cake has crunchy pecan toppings! Serve it with your favorite low-carb ice cream for the perfect dessert.
Ingredients
- 1 box Keto-Friendly Sugar-Free Vanilla Cake Mix such as Swerve
- 29 ounces Pumpkin Puree
- 1 cup Heavy Whipping Cream
- 1 cup Swerve Confectioner's Sugar Substitute
- 1 tbsp Pumpkin Pie Spice
- 3 large Eggs
- 2 tsp Vanilla Extract
- 2 sticks Butter unsalted, melted
- 1 cup Pecans chopped
Instructions
-
Preheat the oven to 350 degrees.
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In a mixing bowl, beat together the pumpkin puree, heavy whipping cream, sugar substitute, pumpkin pie spice, eggs and vanilla extract until smooth.
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Pour the batter into a 9x13 well greased baking dish.
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Sprinkle the cake mix over the pumpkin mixture.
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Drizzle the butter over the cake mix.
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Sprinkle the nuts on top.
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Bake for 55-60 minutes, or until the top of the cake is golden brown.
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Let sit until cooled to room temperature before serving.
Recipe Notes
Calories: 245
Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Low-Carb Cake Recipes
If you enjoyed this keto pumpkin cake, here are some more low-carb desserts you will enjoy next. They are perfect for parties are just when you are craving something sweet.