Pumpkin Dump Cake

 

Ingredients

• 1 1/2 cups half-and-half

• 1 1/2 cup brown sugar Swerve

• 3 large eggs

• 1 1/2 teaspoons nutmeg, plus more for optional garnish

• 1 teaspoon cinnamon

• 3/4 teaspoon ground ginger

• 1 1/2 teaspoons vanilla extract

• 2 (15-ounce) cans pure pumpkin

• 1 cup unsalted butter, melted and divided

• 1 (15.25-ounce) box gluten free or paleo/keto yellow cake mix

• whipped cream, optional, to taste, for garnish

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish with cooking spray.

Step 3

In a large mixing bowl, whisk together the half-and-half, the brown sugar, the eggs, the nutmeg, the cinnamon, the ginger, and the vanilla until well-combined.

Step 4

Add the pumpkin to the milk mixture, whisking to combine.

Step 5

Whisk in 1/4 cup of the melted butter.

Step 6

Evenly spread the pumpkin mixture into the prepared baking dish.

Step 7

Sprinkle the cake mix evenly over the pumpkin mixture.

Step 8

Drizzle the remaining melted butter over the cake mix, using a spoon to gently spread the butter around and getting the butter to soak into the cake mix.

Step 9

Bake until the top is browned and fully cooked through, about 1 hour.

Step 10

Allow the cake to cool to room temperature.

Step 11

Serve with the whipped cream and the extra nutmeg.