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  • 1 30-ounce can pumpkin puree
  • 3 large eggs
  • 1 cup heavy cream or half & half
  • 1 cup granulated sugar substitute
  • ¾tsp kosher salt
  • 2 tbs pumpkin pie spice
  • For the top
  • 1 15-ounce box yellow cake mix (keto) add it to the recipe dry, not prepared
  • ¼ cup sugar ??
  • ½ cup pecans chopped, for the top (optional)
  • 1 cup butter melted (2 sticks)
  • vanilla ice cream or whipped cream for serving
  • salted caramel sauce for serving
  1. Preheat your oven to 350 degrees. Grease a 9-by-13 inch cake pan
  2. In a large bowl or stand mixer, add the can of pumpkin puree, eggs, cream, sugar, salt, and pumpkin pie spice (or add spice to taste). Beat it together until the eggs are well incorporated, scraping down the sides and bottom of the bowl.
  3. Scrape the mixture into your prepared 9-by-13 inch pan and spread it out evenly.
  4. Open up your box of yellow cake mix and dump it into a bowl.
  5. Sprinkle this dry mixture over the top of the pumpkin in the pan.
  6. Top with an additional chopped pecans if you want.
  7. In a small bowl, melt butter. Slowly pour the butter over the top of the dry cake mix.
  8. Bake at 350 for about 60 minutes, or even up to 70 minutes. You will know it is done if you shake the pan and it doesn't wobble too much in the center. You want the top to be golden brown.
  9. Let cool
  10. Serve with a scoop of vanilla ice cream and a drizzle of warm salted caramel sauce!

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