Crock Pot Pumpkin Dump Cake

This Crock Pot Pumpkin Dump Cake is a sweet and easy dessert recipe, which includes pumpkin puree and yellow cake mix. It’s a no-fuss take on the classic, ready in about 4 hours and 10 minutes.

Crock Pot Pumpkin Dump Cake Ingredients

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 3 eggs
• 1/2 cup granulated white sugar
• 1/2 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 (15.25 oz) box yellow cake mix
• 1/2 cup chopped pecans (optional)

How To Make Crock Pot Pumpkin Dump Cake

1. Prepare the slow cooker: Spray the inside of a 6-quart crockpot with nonstick cooking spray.
2. Mix pumpkin base: In a medium bowl, combine pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix well and pour into the prepared crockpot.
3. Make cake topping: In a separate bowl, mix the melted butter and dry cake mix until crumbly and dough-like.
4. Assemble the layers: Sprinkle the crumbly cake mixture evenly over the pumpkin layer. Add chopped pecans on top, if using.
5. Slow cook the cake: Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the center is set and the topping is golden.
6. Serve: Scoop into bowls and serve warm with vanilla ice cream or whipped cream.

Recipe Tips

• Can I use spice cake mix instead?
  Yes, spice cake mix adds even more fall flavor.
• How do I know when it’s done?
  The top should look golden and the center should be set, not jiggly.
• Do I need to stir the layers?
  No, keep the layers separate—just pour and sprinkle.
• Can I double this recipe?
  Only if your crockpot is large enough to hold double the volume.
• Best toppings to serve with it:
  Vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

What To Serve With Pumpkin Dump Cake

This cozy dessert pairs perfectly with cool and creamy sides:

• Vanilla ice cream
• Whipped cream
• Caramel drizzle
• Chopped candied pecans
• Hot coffee or apple cider

How To Store Pumpkin Dump Cake

Refrigerate:
Allow the cake to cool completely. Store in an airtight container in the fridge for up to 4 days.

Freeze:
Cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

Pumpkin Dump Cake Nutrition Facts

• Calories: 364 per serving
• Carbohydrates: 53g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 69mg
• Sodium: 309mg
• Potassium: 222mg
• Fiber: 2g
• Sugar: 37g
• Calcium: 180mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned pumpkin pie filling instead of puree?
No, use plain pumpkin puree—pie filling has added spices and sugar.

What size crockpot should I use?
A 6-quart crockpot is ideal for even cooking.

Do I have to use pecans?
No, they’re optional. You can leave them out or swap with walnuts.

Can I make this ahead of time?
Yes, you can cook it ahead and reheat before serving.

How to keep the topping crispy?
Leave the lid slightly ajar during the last 30 minutes to reduce moisture.

Try More Recipes:

• Crock Pot Pumpkin Curry
• Crock Pot Pumpkin Cobbler
• Crock Pot Pumpkin Chili