Ingredients
• Base Layer: 1 can (15 oz) pure pumpkin puree (not pie filling), ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or sugar-free sweetener, 2 large eggs or flax eggs, 1 tsp pure vanilla extract, 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves), pinch sea salt
• Cake Mix Layer: 1 box (15-16 oz) sugar-free yellow cake mix OR 1 ½ cups almond flour + ½ cup coconut flour + 2 tsp baking powder + ¼ cup coconut sugar
• Dark Chocolate: ¾ cup dark chocolate chips (70% cacao) or sugar-free chocolate chips
• Crunchy Topping: ½ cup chopped pecans or walnuts, 2 tbsp rolled oats (optional), 1 tbsp melted coconut oil
• Optional Finish: Light Greek yogurt “cream” (2 tbsp Greek yogurt + 1 tsp maple syrup + pinch vanilla) + extra chocolate shavings
Instructions
• Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or line with parchment paper for easy serving.
• For pumpkin base: In a large bowl, whisk pumpkin puree, Greek yogurt, maple syrup, eggs, vanilla, pumpkin pie spice, and salt until smooth and creamy. Pour evenly into prepared baking dish.
• Sprinkle cake mix (or almond flour mixture) evenly over the pumpkin layer—DO NOT STIR. This creates that signature dump cake texture with tender pockets of cake throughout.
• Scatter dark chocolate chips and chopped pecans evenly over the top. Drizzle with melted coconut oil for golden, crispy clusters.
• Bake 35-40 mins until edges bubble vigorously, top is golden, and a toothpick inserted near the center comes out mostly clean (a few melted chocolate streaks are perfect!).
• Cool 10-15 minutes before serving—this allows the filling to set slightly for that perfect gooey-yet-sliceable texture.
• Optional: Dollop with Greek yogurt “cream” and extra chocolate shavings for an elevated, protein-rich finish. Serve warm for the coziest fall indulgence!
• For pumpkin base: In a large bowl, whisk pumpkin puree, Greek yogurt, maple syrup, eggs, vanilla, pumpkin pie spice, and salt until smooth and creamy. Pour evenly into prepared baking dish.
• Sprinkle cake mix (or almond flour mixture) evenly over the pumpkin layer—DO NOT STIR. This creates that signature dump cake texture with tender pockets of cake throughout.
• Scatter dark chocolate chips and chopped pecans evenly over the top. Drizzle with melted coconut oil for golden, crispy clusters.
• Bake 35-40 mins until edges bubble vigorously, top is golden, and a toothpick inserted near the center comes out mostly clean (a few melted chocolate streaks are perfect!).
• Cool 10-15 minutes before serving—this allows the filling to set slightly for that perfect gooey-yet-sliceable texture.
• Optional: Dollop with Greek yogurt “cream” and extra chocolate shavings for an elevated, protein-rich finish. Serve warm for the coziest fall indulgence!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 40 mins, Total Time : 50 mins, Servings : 12, Calories : 185, Net Carbs: 16g, Fats: 11g, Protein: 7g
Prep Time : 10 mins, Cook Time : 40 mins, Total Time : 50 mins, Servings : 12, Calories : 185, Net Carbs: 16g, Fats: 11g, Protein: 7g