Crock Pot Pumpkin Dump Cake
This Crock Pot Pumpkin Dump Cake is an incredibly easy fall dessert recipe that uses minimal ingredients and the magic of your slow cooker to create a warm, spiced masterpiece. It’s a set-it-and-forget-it kind of treat that delivers all the best parts of your Family Favorite Pumpkin Pie and spice cake in one spoonful.
As it cooks, your home fills with the irresistible aroma of pumpkin and spice, making it impossible to wait until it’s done. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a comforting fall favorite everyone will love.
I love making this pumpkin crock pot dessert for my family once the weather starts to cool down. It’s one of those recipes that fills the house with the cozy scents of autumn, and everyone knows something delicious is on the way. We like to enjoy it with mugs of Pumpkin Spice White Hot Chocolate or Slow Cooker Hot Chocolate Recipe for an extra dose of fall comfort.
Crock Pot Pumpkin Dump Cake
Forget complicated baking; this recipe is all about layering simple ingredients, like pumpkin puree, evaporated milk, and a box of spice cake mix with a few other pantry supplies and letting the slow cooker do the rest.
Using a cake mix provides all the necessary flour, leavening, and an extra boost of autumnal spices, which cuts down on measuring and mixing. The result is a wonderfully moist, custardy base topped with a buttery, cake-like crust and crunchy pecans.
It’s perfect for holiday gatherings, cozy weeknights, or anytime you crave that classic pumpkin spice flavor without the effort. This cake is guaranteed to become your new favorite way to celebrate the season.
Timesaving Tips and Variations
When fall cravings hit, this dump cake is your best friend. With just a few clever shortcuts, you can make it even easier or give it a fun twist.
- Use a yellow or butter pecan cake mix for a different flavor base.
- Swap the pecans for walnuts or omit them for a nut-free version.
- Add a drizzle of Homemade Caramel Sauce or pure maple syrup before serving for extra indulgence.
- To prevent condensation from the slow cooker lid dripping down and making your cake too moist, place a clean, thin kitchen towel between the slow cooker insert and the lid. This absorbs the moisture and will give you a crispier crust.
These small tweaks let you adapt the recipe to your taste or whatever ingredients you have on hand. The best part? It always comes out perfectly cozy and satisfying.
What to Serve with Pumpkin Dump Cake?
It’s an easy dessert to match with comforting fall flavors, whether you’re enjoying it on a crisp evening or after a hearty family dinner.
- Homemade Vanilla Chai Latte
- Citrus Apple Cider
- No Churn Vanilla Bean Ice Cream
- Cheddar butternut squash and black bean chowder
- Easy One Skillet Pork Tenderloin with Rosemary and Apples
These pairings enhance the dessert’s richness and make it a complete treat, whether you are enjoying a casual dessert or serving guests. Don’t forget the whipped cream for an easy finishing touch.
Frequently Asked Questions
Yes! You can make this dump cake a day in advance. Simply let it cool, cover, and refrigerate. Reheat individual servings in the microwave.
The cake is done when the edges are set and the top cake layer looks golden brown and no longer appears wet or doughy. While the center may still be slightly moist and resemble a soft custard, a toothpick inserted into the cake layer should come out relatively clean.
No, you should not substitute pumpkin pie filling for pure pumpkin in this recipe. Pie filling already contains sweeteners and spices, and using it will make your cake overly sweet and disrupt the final texture of the custard layer. Stick to 100% pure pumpkin puree.
Tools You’ll Need for This Pumpkin Dump Cake
These are the essential tools you will need for a seamless slow-cooking experience. They are common kitchen items that you most likely already have in your cabinets.
Hamilton Beach 33861 Portable Programmable Slow Cooker, Dishwasher Safe Crock, 6 Qt, FlexCook Dual Digital Timer/2 Heat Settings, Lid Lock for Easy Travel, Silver
KitchenAid Universal Easy To Read Measuring Cup and Spoon Set with Soft Grip Handle for Maximum Control, Hang Hole and Nesting For Easy Storage, Dishwasher Safe, 9 Piece, Blue VelvetOXO Good Grips Nylon SpoonXINLTC 8 Piece Ceramic Appetizer Plates, 5.6 Inch Small Dessert Plates Set, White Round Plates for Bread, Butter, Snack, Lightweight Dinnerware Saucer Sets – Ivory, Oven, Microwave & Dishwasher Safe
Ingredients for Slow Cooker Pumpkin Dump Cake
Getting great flavor couldn’t be easier! This recipe relies on a blend of pantry staples and seasonal favorites that create the ultimate cozy dessert. Each ingredient plays a key role, working together to give you that moist cake base and a satisfyingly crunchy, buttery top layer.
- Pumpkin and Dairy: Pure pumpkin and evaporated milk create a creamy base and rich texture for the filling.
- Eggs and Sweeteners: Eggs, granulated sugar, and brown sugar give structure, sweetness, and depth of flavor.
- Spices and Cake Mix: Homemade Pumpkin Spice Mix and spice cake mix add warm fall flavor and a perfect crumbly topping.
- Toppings: Butter forms a golden, crisp top, and chopped pecans add crunch and nutty contrast.
How to Make Crock Pot Pumpkin Dump Cake
Add the pumpkin puree, evaporated milk, eggs, sugar, and pie spice to the crockpot.
Mix the ingredients well, then sprinkle the DRY cake mix over the pumpkin mixture.
Cut the butter into small pats, then arrange over the top of the dry cake mix. Sprinkle pecans over the butter. Cook on high for 2 hours. Serve with whipped cream or vanilla ice cream.
This is the kind of dessert that feels special without being fussy, something everyone looks forward to after dinner. Perfect for a cozy weeknight treat, a family get-together, or a holiday meal.
If you love this recipe, give my Pumpkin Pie Crisp with Streusel Topping or Slow Cooker Apple Pear Crisp a try. Both keep are favorites for family and friends.
Crock Pot Pumpkin Dump Cake
Ingredients
- 1 can (29 ounces) pure pumpkin (not pumpkin pie mix)
- 1 can (12 ounces) evaporated milk
- 3 eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon Homemade Pumpkin Spice Mix (or 1 teaspoon store bought)
- 1 box (13.25 ounces) spice cake mix
- ½ cup unsalted butter, cut into small pats
- ½ cup chopped pecans
Instructions
- Add the pure pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, and pumpkin pie spice directly into your slow cooker insert. Whisk or stir well until the mixture is completely smooth.
- Evenly sprinkle the entire box of dry spice cake mix over the top of the wet mixture, making sure to cover the entire surface completely. Do not stir.
- Cut the butter into small, thin pats and strategically arrange them over the top of the dry cake mix layer. Try to get the butter covering most of the cake mix. Do not stir.
- Sprinkle the chopped pecans evenly over the butter and cake mix. Do not stir.
- Cover the slow cooker and cook the cake on the HIGH setting for exactly 2 hours, or until the cake topping is golden brown and the edges of the pumpkin custard are set. Top with whipped cream or ice cream to serve warm.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
