Pumpkin Dump Cake

Need a delicious fall snack? Or maybe a new dessert to take to Thanksgiving and impress your family? How about my Pumpkin Dump cake?! Sooo delicious!!! This may be one of the best cake recipes I have ever made! And it’s not because I am basic and love pumpkin😝! So who else has started thinking about Thanksgiving and what to make?

Pumpkin Dump Cake

Makes 10 Slices

1 Slice: 287 Calories, 27g Fat, 4g Carbs, 10g Protein

4 Large Eggs

1⁄2 Cup pumpkin puree

1⁄4 Cup sour cream

1 tsp Vanilla Extract

2 Cups Almond Flour

2 tsp Baking Powder

3⁄4 Cup Powdered Erythritol

1 tsp pumpkin spice seasoning

1 tsp cinnamon

Frosting:

1⁄2 Cup Butter, softened NOT melted

2 Cups Powdered Erythritol(start with 1 and adjust to your desired sweetness)

1 Tbsp Vanilla Extract

2 Tbsp Unsweetened Almond Milk

Directions:
1. Preheat the oven to 175 Celsius / 350 Fahrenheit.

2. Beat the eggs on high using a hand or stand mixer for 1 FULL min. Add the sour cream and pumpkin and blend on high until combined.

3. Add the powdered erythritol, cinnamon, and pumpkin spice. Blend.

4. Lastly, add the almond flour and baking powder and mix until you have a smooth

batter.

5. Line a 9 inch square baking pan with parchment paper and pour the batter.

6. Bake on the middle rack for 35-40 minutes until the top is lightly browned and a toothpick inserted comes out clean.

7. While the cake cools combine the frosting ingredients in a large bowl (or stand mixer) and use a hand mixer to whip until smooth and creamy. If you want a thinner frosting add more almond milk.