Description
Indulge in the flavors of fall with this delightful Pumpkin Dump Cake (Gluten-Free). This easy-to-make dessert combines a creamy pumpkin filling with a crunchy topping of pecans and almond flour. Perfect for busy weeknights or festive gatherings, it offers all the cozy vibes of a traditional pumpkin pie without the fuss. Whether served warm or chilled, this cake is bound to impress everyone at your table. With wholesome ingredients like Greek yogurt and almond flour, it’s a guilt-free treat that everyone will love. Get ready to enjoy seconds!
Ingredients
Scale
- 15 ounces pumpkin puree
- 8 ounces cream cheese
- 1/2 cup Greek yogurt
- 4 eggs
- 1 cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 tablespoon vanilla extract
- 5 tablespoons melted butter or coconut oil
- 1 1/2 cup almond flour
- 1/4 cup gluten-free flour
- 1/2 cup white sugar (for the cake mix)
- 1 1/2 teaspoons baking powder
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, blend pumpkin puree, cream cheese, Greek yogurt, eggs, white sugar, pumpkin pie spice, and vanilla extract until smooth. Pour into the prepared baking dish.
- In another bowl, combine almond flour, gluten-free flour, white sugar for the cake mix, baking powder, and chopped pecans.
- Sprinkle the cake mix evenly over the pumpkin filling.
- Drizzle melted butter or coconut oil over the top.
- Bake for 55-65 minutes until golden brown and set in the center.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg