Sugar Free Pumpkin Dump Cake

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:


29 oz canned pumpkin (not the mix, just plain pumpkin)
1 1/2 c ideal sweetener (or splenda)
1 3/4 c heavy cream
3 tsp pumpkin pie spice
3 eggs
1/3 tsp salt
1 tsp vanilla extract
1 box pilsbury sugar free yellow cake mix
2 stick butter, divided (1 1/2 stick melted, 1/2 stick into pats)

The Cook

Cheryl Chavez Recipe
Well Seasoned
Smalltown, CO
Member Since Nov 2010
Cheryl's notes for this recipe:
I saw several recipes for Pumpkin Dump Cake. I tried one of them. And then thought how much my diabetic friends would love this. . .so, I have done a little tweaking. This is what I came up with.

This cake is great to make the night before, because it just gets better and better!!

If you are not diabetic. Just substitute the Ideal or Splenda with regular sugar and use a regular yellow cake mix. The first time I made this, I used a spice cake mix.

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Preheat Oven to 350 degrees
Mix first seven ingredients til smooth and pour into greased (I use non stick spray)9 x 13 baking dish.
Sprinkle the DRY cake mix on top of the filling.Drizzle the 1 1/2 cup of melted butter over the top of the dry cake mix. Slice the rest of the butter into pats and place randomly over the cake. Decorate with pecans.
Bake 55 minutes or until top is light brown and the filling is set, but still a little jiggly.
Let cool slightly then put into the fridge to chill for 3 to 4 hours. This is great to make the night before as it is even better the next day!!

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