Crockpot Pumpkin Dump Cake
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Crockpot pumpkin dump cake is the easiest fall dessert. You just mix the pumpkin filling right in the slow cooker, sprinkle cake mix on top, add butter and pecans, and let it cook. No oven and no fuss.
It comes out warm, cozy, and full of pumpkin spice flavor. Serve it with whipped cream or ice cream and you’ve got a perfect fall dessert for family dinners, potlucks, or Thanksgiving.
Ingredients
- 29 oz can pure pumpkin
- 12 oz evaporated milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 13.25 oz box Spice cake mix (or your favorite homemade spice cake mix equivalent)
- ½ cup butter, cut into small pads
- ½ cup chopped pecans
How To Make Crockpot Pumpkin Dump Cake
Spray the inside of your slow cooker with cooking spray.
Place the evaporated milk, eggs, white and brown sugar, and pumpkin pie spice into the crockpot.
Mix together until well combined. Spread it evenly over the bottom of the slow cooker.
Next, pour the cake mix evenly over the pumpkin mixture. Then cut the butter into small pieces, and then arrange them over the top of the dry cake mix.
Next, sprinkle the chopped pecans evenly over the top of the butter layer.
Place the lid on and set your slow cooker on high and cook for 2 hours or on low heat for 4 hours.
Top with whipped cream or ice cream to serve.
Topping Ideas
This dessert is delicious on its own, but the topping makes it extra special.
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- A sprinkle of cinnamon or pumpkin pie spice
Storage
Transfer any leftovers into an airtight container and store in the fridge for 4 to 5 days. Enjoy it cold or reheat in the microwave using 30-second intervals until warmed through.
More Pumpkin Recipes
FAQ’s
Easy Crockpot Pumpkin Dump Cake
Ingredients
- 29 oz can pure pumpkin
- 12 oz evaporated milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 13.25 oz box Spice cake mix
- ½ cup butter cut into small pads
- ½ cup chopped pecans
Instructions
- Spray the inside of your slow cooker with cooking spray.
- Place the evaporated milk, eggs, white and brown sugar, and pumpkin pie spice into the crockpot, mix together until well combined. Spread it evenly over the bottom of the slow cooker.
- Next, pour the cake mix evenly over the pumpkin mixture.
- Then cut the butter into small pieces, and then arrange them over the top of the dry cake mix.
- Next, sprinkle the chopped pecans evenly over the top of the butter layer.
- Place the lid on and set your slow cooker on high and cook for 2 hours or on low heat for 4 hours.
- Top with whipped cream or ice cream to serve.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
