Slow Cooker Pumpkin Dump Cake

This slow cooker pumpkin dump cake is the perfect recipe to have on hand when you need an easy, delicious dessert full of fall flavors and spices.

This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on the best fall slow cooker meals

Hey all! I’m Chenée and I share baking recipes, easy meals, and tips at CheneeToday.com. And today’s recipe is my favorite kind of dish — dessert! 

This slow cooker pumpkin dump cake is the perfect recipe to have on hand when you need an easy, delicious dessert full of fall flavors and spices. You’ll only need a few ingredients and a slow cooker to create a rich, indulgent treat to impress your holiday guests! 

If you’ve never had dump cake before, it’s made pretty much like the name suggests — you’ll just dump everything into your slow cooker and cook! You can use either low or high heat and it doesn’t take much attention — so it’s perfect for busy holidays when you don’t want to be constantly checking the oven. After a couple of hours, you’ll have a delicious pumpkin custard base with a sweet cobber-like topping. I like mine with a little vanilla ice cream on top and it’s just perfect. 

Slow Cooker Pumpkin Dump Cake

Slow Cooker Pumpkin Dump Cake

This slow cooker pumpkin dump cake is the perfect recipe to have on hand when you need an easy, delicious dessert full of fall flavors and spices. You’ll only need a few ingredients and a slow cooker to create a rich, indulgent treat to impress your holiday guests! 

Ingredients

  • 1 15-ounce can pumpkin purée
  • 1 14-ounce can evaporated milk
  • 2 large eggs, room temperature
  • 2 tsp pumpkin pie spice
  • ¾ cup light brown sugar
  • 1 15.25-ounce box yellow cake mix (mix only -- do not prepare batter)
  • ½ cup salted butter (1 stick), cold -- sliced thinly
  • roasted chopped pecans, for topping (optional)

Instructions

  1. Spray inside of 5-6 qt. slow cooker with cooking spray.
  2. Add pumpkin, evaporated milk, eggs, pumpkin pie spice, and brown sugar to slow cooker and whisk well until smooth.
  3. Sprinkle cake mix over pumpkin mixture and spread to even.
  4. Spread thin slices of butter all over cake mix, being sure to cover it evenly.
  5. Sprinkle pecans, if using, over butter.
  6. Slow cook on low for 4 hours or on high for 2 hours, or until cooked through and golden brown on top.
  7. Serve warm with whipped cream or vanilla ice cream.

Notes

  • You may also use a spice cake mix and omit the pumpkin pie spice from the pumpkin mixture
  • If your slow cooker is smaller than 6 quarts, you may need to slow cook for an additional hour on low or 30 minutes on high.

I hope you enjoy this slow cooker pumpkin dump cake! And if you’re in the market for more holiday desserts and baking tips, check out all my recipes at CheneeToday.com. I’ll see you there!

Tune in tomorrow for our next submission for our slow cooker recipe roundup hosted by @asiliglamcooks and friends. 

P.S. Check out my last recipe here.

Leave a Reply

Your email address will not be published.

Skip to Recipe