No Sugar Baker’s Pumpkin Dump Cake!

Ingredients:

1 15 Oz Can of Pumpkin Puree
¾ C. Swerve Granular
¾ C. Swerve Brown
1 T. Cinnamon
1 T. Pumpkin Pie Spice
1 T. Xanthan Gum
3 Eggs
1 C. Unsweetened Almond Milk
1 Swerve Yellow Cake Mix
½ C. Chopped Butter
1 C. Pecans
1 C. Lily’s Dark Chocolate Chips

Easy Directions:

1. In a bowl, combine pumpkin, both Swerves, cinnamon, pumpkin pie spice, gum, eggs, and almond milk. Mix until well combined.
2. Pour into an 9×13 baking dish.
3. Over the top, sprinkle with cake mix and pat butter onto top equally. Sprinkle top with pecans and chocolate chips.
4. Bake at 350 for 60 minutes.
5. Let set and cool on counter.
6. Serve with No Sugar Baker’s Whipped Cream!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...