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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
Preheat an oven to 350 degrees Fahrenheit. Grease a 9 x 13 baking dish.
In a mixing bowl, combine the pumpkin, applesauce, honey and eggs and mix well. Pour the mixture into the baking dish.
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.
Drizzle the melted butter over the top.
Bake for 50-60 minutes, until the edges have lightly browned.
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!