"This keto pumpkin dump cake has unbeatable flavor with layers of pumpkin pie, spongy yellow cake and a pecan streusel topping. Not only is it a crowd favorite, but it uses a box keto cake and all of the ingredients are dumped into the baking dish for an easy keto dessert!"
– can pumpkin puree– heavy cream– nut milk– eggs– sugar-free sweetener– pumpkin pie spice– package King Arthur Keto Cake Mix– unsalted butter, melted– chopped pecans
1. Preheat oven to 350 degrees Fahrenheit. Spray cooking oil into either a square baking dish or a 9x13 baking dish and line with parchment paper. Set aside.
5. Bake at 350 degrees for 40-50 minutes if using a 9x13 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.