Sugar Free Pumpkin Dump Cake Recipes

SUGAR-FREE PUMPKIN SNACK CAKE

Sugar-Free Pumpkin Snack Cake image

Easy Pumpkin Cake with cake mix! Make pumpkin snack cake regular or make a sugar free pumpkin cake - no frosting needed!

Provided by Dorothy Kern

Categories Dessert

Time 40m

Number Of Ingredients 7

Ingredients

1 sugar-free cake mix ((I recommend Pillsbury))
1 15 ounce can pumpkin puree
⅓ cup (79ml) vegetable oil
2 large eggs
1 tablespoon pumpkin pie spice
¼ cup (57g) unsalted butter (, melted)
1 teaspoon cinnamon

Steps:

Preheat oven to 350°. Line a 9x13" pan with foil and spray with cooking spray.
Mix cake mix, pumpkin, oil, eggs, and pumpkin pie spice in a large bowl with a hand mixer until well incorporated, about 2 minutes. Reserve 1/2 cup of batter and place the rest into the prepared pan.
Place reserved batter back into your bowl, and and add the melted butter and cinnamon. Stir to combine.
Place dollops of the cinnamon batter mixture over the cake and swirl with the back of a wooden spoon.
Bake for 23-25 minutes, until a toothpick comes out clean. Cool completely.

Nutrition Facts : TransFat 1 g, Calories 100 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 16 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

PUMPKIN DUMP CAKE

Pumpkin Dump Cake image

There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Provided by Carolyn Busch

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1 (29 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g

SUGAR FREE PUMPKIN DUMP CAKE

Sugar Free Pumpkin Dump Cake image

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. Enjoy!!

Provided by Cheryl Chavez @cheryllynnchavez

Categories Cakes

Number Of Ingredients 11

Ingredients

FILLING
29 ounce(s) canned pumpkin (not the mix, just plain pumpkin)
1 1/2 cup(s) ideal sweetener (or splenda)
1 3/4 cup(s) heavy cream
3 teaspoon(s) pumpkin pie spice
3 - eggs
1/3 teaspoon(s) salt
1 teaspoon(s) vanilla extract
TOPPING
1 box(es) pilsbury sugar free yellow cake mix
2 stick(s) butter, divided (1 1/2 stick melted, 1/2 stick into pats)

Steps:

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!!

LEMON DUMP CAKE

Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

Ingredients

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

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