An easy, comforting fall dessert with all the pumpkin spice flavor you love!
There’s just something about fall that makes me want to get into the kitchen and start baking! The smell of pumpkin spice, cinnamon, and buttery cake filling the house is one of my favorite things about this time of year.
And if there’s one thing I’ve learned on my journey toward healthier living, it’s that we don’t have to give up the foods we love. Sometimes, we just need to get a little creative with the ingredients!
That’s exactly what I did with my newest recipe: Sugar-Free High-Protein Pumpkin Dump Cake!
A Classic Fall Dessert With a Healthier Twist
Traditional pumpkin dump cakes are absolutely delicious, but they’re often made with regular cake mix, sugar, and sweetened ingredients.
I wanted to create something that would still have that wonderful pumpkin pie flavor and buttery cake topping while cutting out the added sugar from the cake mix and sweeteners and incorporating some extra protein.
My solution?
I used Pillsbury Zero Sugar Yellow Cake Mix, Splenda Magic Baker Brown Sugar, and Member’s Mark Ultra-Filtered Vanilla Protein Shake.
The protein shake replaces some of the liquid ingredients you might find in a traditional pumpkin dessert while adding protein to the recipe.
I also included a little xanthan gum to help the pumpkin filling set up nicely.
And, of course, I couldn’t resist adding chopped pecans to the top!
The result was a beautiful pumpkin dessert with a golden, buttery topping and a creamy pumpkin layer underneath.
Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake
Recipe Details
- Oven Temperature: 350°F
- Baking Time: Approximately 55 minutes
- Pan Size: 9×13-inch baking dish
- Cooling Time: At least 30 minutes; I recommend longer for cleaner slices
Ingredients
- ½ cup Splenda Magic Baker Brown Sugar
- 2 tablespoons white granulated Splenda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 (15-ounce) can pumpkin puree
- 1 (11.5-ounce) bottle Member’s Mark Ultra-Filtered Vanilla Protein Shake
- 1 tablespoon water
- 3 large eggs
- 1 box Pillsbury Zero Sugar Yellow Cake Mix
- ½ cup chopped pecans (optional)
- 1 cup unsalted butter
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F.
Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Mix the Dry Sweeteners and Spices
In a small bowl, whisk together the Splenda Magic Baker Brown Sugar, white Splenda, pumpkin pie spice, salt, and xanthan gum.
This step is important because thoroughly mixing the xanthan gum with the dry ingredients helps prevent clumping when it comes into contact with liquid.
Step 3: Prepare the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, entire bottle of vanilla protein shake, water, and eggs.
Whisk everything together until smooth.
Add the dry sweetener and spice mixture, continuing to whisk until completely incorporated.
Step 4: Pour Into Your Baking Dish
Pour the pumpkin mixture into your prepared baking dish and smooth it into an even layer.
Step 5: Add the Cake Mix
Open your box of Pillsbury Zero Sugar Yellow Cake Mix and sprinkle the dry mix evenly over the pumpkin filling.
Here’s the important part:
DO NOT STIR!
The dry cake mix creates that wonderful dump cake topping as it bakes.
If you notice large mounds of dry mix, gently level them with a fork.
Step 6: Add Pecans and Butter
Sprinkle the chopped pecans evenly over the top, if using.
Next, slice your cold butter into thin pieces and arrange them across the cake mix, covering as much of the surface as possible.
Step 7: Bake
Place the baking dish in your preheated oven and bake for approximately 55 minutes.
The cake is ready when the center is set. A slight, firm jiggle is perfectly fine.
Step 8: Let It Cool
Remove the cake from the oven and allow it to cool for at least 30 minutes before slicing.
I personally let mine cool on the counter for about 3 hours, and it turned out perfectly!
The extra cooling time gave the pumpkin filling a chance to firm up and made it much easier to slice.
For food safety, refrigerate leftovers promptly rather than leaving the finished cake out for extended periods.
My Tips for the Perfect Pumpkin Dump Cake
Don’t mix the cake layer into the pumpkin filling.
This is probably the most important step! The layers are what give a dump cake its special texture.
Distribute the butter evenly.
Try to cover the dry cake mix as evenly as possible so you don’t end up with large patches of dry powder after baking.
Give it time to cool.
I know it’s tempting to dig right in, especially when your kitchen smells amazing! But allowing the cake to cool helps the pumpkin layer set and makes serving easier.
Make it your own.
If you’re not a fan of pecans, simply leave them out. You could also serve your slice with a small dollop of sugar-free whipped topping.
Is This Pumpkin Dump Cake Really Sugar-Free?
This recipe uses zero-sugar cake mix and sugar substitutes instead of traditional granulated sugar.
However, pumpkin puree, dairy-based protein shakes, and other ingredients can contain naturally occurring sugars and carbohydrates.
So while I call this my Sugar-Free Pumpkin Dump Cake because of the ingredient substitutions, it’s more accurate to describe it as made without traditional added sugar rather than guaranteed to contain zero grams of sugar.
And although I’ve added protein through the vanilla protein shake and eggs, the exact protein content per serving depends on the ingredients and portion size.
A Little Reminder About Healthier Living
One thing I always want to share through High Protein Living with Lisa is that healthier living doesn’t have to mean giving up everything we enjoy.
It’s about finding balance, making thoughtful choices, and discovering new ways to prepare our favorite foods.
Sometimes that means adding more protein.
Sometimes it means replacing traditional sugar with a sugar substitute.
And sometimes it simply means enjoying a smaller portion of something delicious!
That’s the heart behind my Make It Healthier recipes.
Watch Me Make This Recipe!
I’ve also shared a video on my YouTube channel, High Protein Living with Lisa, where you can see me prepare this delicious pumpkin dump cake.
If you enjoy high-protein meals, sugar-free desserts, and healthier versions of classic recipes, I would love for you to join our growing community!
And don’t forget to leave me a comment telling me your favorite fall dessert.
Until next time, happy baking, and remember — we can still enjoy the foods we love while making healthier choices!
With love,
Lisa ❤️
High Protein Living with Lisa
🎃 Estimated Nutrition — Lisa’s Sugar-Free High-Protein Pumpkin Dump Cake
Per serving (1/16 of recipe):
Calories: 236
Protein: 5.1 g
Total Carbohydrates: 29.3 g
Total Fat: 13.8 g
Total Sugars: 2.9 g
Fiber: 1.7 g
Nutrition is estimated using the listed ingredients, including optional pecans. This recipe uses sugar substitutes and zero-sugar cake mix but contains naturally occurring sugars and carbohydrates. Actual values may vary by brand and serving size.
