Crock Pot Pumpkin Dump Cake
Warm, cozy, and full of pumpkin spice flavor, this easy cake combines creamy pumpkin filling with a buttery cake topping and crunchy pecans for an easy fall dessert everyone loves.
Servings: 8 servings
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.