Crock Pot Pumpkin Dump Cake Recipe

Name: Crock Pot Pumpkin Dump Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 can (15oz ea) pumpkin puree, NOT pumpkin pie filling; 1/2 cup granulated sugar; 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice); 1/2 tsp sea salt; 1 box (15.25oz) yellow or white cake mix - unprepared; 1 stick unsalted butter - melted; 1/2 cup chopped pecans; 1 cup heavy whipping cream (aka double cream); 1/4 cup powdered sugar (aka confectioners' or caster sugar); 1 tsp vanilla extract (optional)

Servings: persons

1
Spray the insert of a 6-quart slow cooker with cooking spray.
2
Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt (And optional vanilla) in a large bowl, then dump it into the slow cooker insert.
3
Spread out evenly.
4
Sprinkle the DRY cake mix evenly over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish by sprinkling with the chopped pecans.
5
Cover and cook on low for 4 to 4.5 hours.
6
Do NOT remove the cover in this time.
7
Just trust it's doing its thing.
8
The edges of the cake should be starting to brown and crisp slightly when done.
9
When ready to serve, use a handheld mixer to whip the cream and powdered sugar (and optional vanilla) together in a large bowl until stiff peaks form.
10
Or make ahead too and store covered in fridge until serving time.
11
Serve the cake warm with a dollop of the whipped cream.
12
NOTE: You could also use chopped walnuts instead of pecans, or simply omit nuts if there is an allergy or you do not like them.
13
But they are a great textural element, adding an excellent crunch.
14
NOTE: If the cake is done before it's time for dessert it is perfectly fine to switch to warm until you're ready.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 can (15oz ea) pumpkin puree, NOT pumpkin pie filling, 1/2 cup granulated sugar, 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice), 1/2 tsp sea salt, and more.

Yes, Crock Pot Pumpkin Dump Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crock Pot Pumpkin Dump Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions