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Keto Pumpkin Pecan Dump Cake

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.

Course Dessert
Cuisine American
Keyword keto pumpkin cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 people
Calories 245 kcal

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

  1. Preheat the oven to 350 degrees.

  2. In a mixing bowl, beat together the pumpkin puree, heavy whipping cream, sugar substitute, pumpkin pie spice, eggs and vanilla extract until smooth.

  3. Pour the batter into a 9x13 well greased baking dish.

  4. Sprinkle the cake mix over the pumpkin mixture.

  5. Drizzle the butter over the cake mix.

  6. Sprinkle the nuts on top.

  7. Bake for 55-60 minutes, or until the top of the cake is golden brown.

  8. 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.