Looking for an easy dump cake style recipe that can be eaten on plan for Trim Healthy Mama? This low carb pumpkin spice cuffin cake starts with a mix which makes it quick and easy!
We had some beautiful weather this week which was nice because I was getting a little sick of sweating to death walking to the mailbox. And that pretty weather had me wishing for fall.
Fall means cooler weather, porch sitting and of a trio of my favorite holidays! And the flavor of the season – pumpkin spice! So I was looking for something to cure my sweet tooth and give me all those fall flavors I was craving.
And of course I wanted it to be fairly easy since I was making it after a day at work.
(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)
Low Carb Pumpkin Spice Cuffin Cake – THM S
For this THM recipe, I wanted something like recipes that I had made in the past that involved dumping in a cake mix, a can pumpkin and calling it a day.
So there came the Trim Healthy Mama Cinnamon Cuffin mix! Making my life a little easier in the kitchen.
What You Need for Pumpkin Spice Dump Cake
- THM Cinnamon Cuffin Mix
- Pumpkin Pie Spice
- Can of Pumpkin (Make sure you get just pumpkin, if you get the Pumpkin pie filling it will be loaded with sugar)
And for the sugar free cream cheese icing you will need:
- Cream Cheese
- Fat Free Reddi Whip
- Sweet Leaf Vanilla Drops
Making The Spiced Pumpkin Cake Dessert
This healthy pumpkin spice dump cake is kind of a cross between a cake and a pie. It isn’t fluffy like a cake but it isn’t quite a pie either. It is kind of similar to a pumpkin bar but since I used a cuffin cake mix, I’m just calling it a cake.
I don’t care if it is a cake or a pie or a bar, it tastes good and that is what matters!
To make the pumpkin cuffin cake dump all of the ingredients into a medium bowl & stir.
Spread it into a baking dish and cook it in a preheated 350 degree oven.
I used a 9×13 pan which results in a thinner more “bar” like consistency cake. If you do it this way, it will be right at 25 minutes until it is done. If you want to bake the low carb pumpkin spice cuffin cake in an 8×8 or 9×9 pan it will be thicker but you will need to increase the baking time.
Sugar Free Cream Cheese Icing
My husband is completely obsessed with cream cheese icing. You know the kind that has a bunch of butter & powdered sugar and a splash of cream cheese.
But that isn’t happening on Trim Healthy Mama so I came up with another idea. This cream cheese frosting is simple, not overly sweet and you don’t even have to get your mixer out if you don’t want to (I didn’t).
Whip the icing by adding a block of softened cream cheese in a medium bowl, about 1/2 a cup of Fat Free Reddi Whip and 4 or 5 drops of Sweet Leaf Vanilla. Stir or mix until the whipped cream is combined with the cream cheese and it is smooth.
This cream cheese frosting is not as sweet as the regular version. We liked it that way because the seasonal flavors from the low carb pumpkin spice cuffin cake were really able to shine that way. But if you like it sweeter, just add some of your favorite on plan sweetener to taste.
To Chill or Not to Chill
I took one for the team and ate two pieces of pumpkin cuffin cake. One piece I had right after it had time to cool and I layered on the cream cheese icing. And then another the next day after it had chilled in the fridge overnight.
I liked it either way but definitely preferred it chilled.
Need more Pumpkin Spice in your THM/Low Carb Life? Try these Recipes!
- CrockPot Pumpkin Spice Roasted Almonds
- Keto/THM S Pumpkin Spice Peanut Butter Cookies
- Everything Pumpkin Spice on Amazon