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Just dump the mixed ingredients into a pan for this Pumpkin Pie Dump Cake and you have a delicious, gluten-free, naturally sweetened dessert that is perfect for fall!
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I have been absent from social media for a while due to being ill. No recipes or Sunday rides for a while, but my immune system is finally recovering and I am slowly getting back to normal.
Being sick sucks. I felt so useless just laying in bed all day and sleeping. I don’t like feeling tired and weak all day. I wanted to be up and about, keeping my house from becoming a mess, preparing meals for the week, and working out. I finally was able to be productive this past weekend and got my house cleaned and decorated for Halloween, but I am still not working out. The doctor told me that this particular virus I caught is made worse through activity and that it takes about 10 days of resting to recover, so I stayed away from the gym for a week and a half. I’m eager to get back to working out again.
I was able to create a new recipe! And it was good! I love the idea of “dump cakes” because I like easy. And what’s easier than just dumping all of the mixed ingredients into a pan and baking it? This was yummy, and had the great taste of a pumpkin pie but took a little less time!
This paleo Pumpkin Pie Dump Cake was really tasty for being such an easy recipe. I love a simple and delicious recipe. And what is easier than mix it, dump it, bake it, and eat it?!
This gluten free pumpkin dump cake is great if you’re looking for a last-minute fall dessert to bring. The hardest part of this recipe is waiting for it to bake! As soon as I start to smell it baking in my kitchen, I get impatient!
- 1 3/4 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 3 eggs
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp ginger
- 1/8 tsp coriander
- 3 Tbsp coconut sugar
- 1 cup melted grass-fed butter
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Preheat an oven to 350 degrees Fahrenheit. Grease a 9 x 13 baking dish.
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In a mixing bowl, combine the pumpkin, applesauce, honey and eggs and mix well. Pour the mixture into the baking dish.
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Combine the almond flour, tapioca flour, salt, baking soda, spices and coconut sugar in a mixing bowl until well combined. Sprinkle the mixture into the baking dish evenly over the pumpkin layer.
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Drizzle the melted butter over the top.
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Bake for 50-60 minutes, until the edges have lightly browned.
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Let cool for 30 minutes before slicing. Serve and enjoy!
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
