Yellow cake mix and canned pumpkin are the stars in this easy dessert recipe for Crock-Pot Pumpkin Dump Cake. It’s tastes like pumpkin pie!
Slow Cooker Pumpkin Dump Cake
With just a few simple ingredients you can have this amazing pumpkin dump cake made in your slow cooker.
It is the perfect fall dessert with all the flavors of pumpkin spice and everything nice. It pairs great with a nice hot cup of coffee or tea, a cozy sweater and leggings and your favorite movie or book on the couch.
You can top the cake with ice cream or whipped cream if you want to take this dessert over the top a bit.
The flavor is reminiscent of pumpkin pie but there is a bit of a crunch.
YUM!
Special Diets
Crock-Pot Pumpkin Dump Cake Recipe
A box of yellow cake mix is transformed into a delicious autumn dessert with just a few simple ingredients. Serve warm straight from the slow cooker!
Ingredients
- 15 ounces Canned Pumpkin Puree (or homemade)
- 12 ounces Canned Evaporated Milk
- 4 large Eggs
- 1 ½ cups Granulated Sugar
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Kosher Salt
- 18.25 ounces Yellow Cake Mix
- ½ cup Butter (melted)
- 1 cup Chopped Pecans (optional)
Instructions
- In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Add to the bottom of a 6 quart or larger slow cooker and spread evenly.
- Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
- Add melted butter evenly over the top of the dry cake mix.
- Sprinkle top with chopped pecans if using.
- Cover and cook on HIGH for 2 hours.
Nutrition
Calories: 676kcal | Carbohydrates: 88g | Protein: 9g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 567mg | Potassium: 223mg | Fiber: 4g | Sugar: 64g | Vitamin A: 6950IU | Vitamin C: 3.3mg | Calcium: 210mg | Iron: 2.5mg
Tried this recipe?Rate the recipe and then let us know how it was!
I love anything pumpkin! Can’t wait to make this–added it to my ZipList recipe box!
This was yummy! I am lactose intolerant, so I subbed applesauce for the evaporated milk, and could barely tell the difference!
Thanks for letting us know how it turned out for you and that subbing applesauce works for those who are lactose intolerant!
What size crockpot?
I used my 5qt…but any size would work just fine.
Lid on or off
Lid on
This came out really soggy even after being in the crock pot on high for 4 hours. Not impressed with the taste either.
Can you make the serving size bigger?
Sure you can…want to eat it all by yourself…serving for 1! 😀
When am I meant to add the optional nuts in, if I choose to use them?
You should add the nuts when you pour the cake mix in.
I have tried many of your recipes and I just love them. Do you have any diabetic friendly recipes?
Hey Christine thanks for your kind words. I am so glad you enjoy our recipes! While we are not dieticians and cannot offer diet advice as it relates to diabetes we do have a collection of Low Sugar Crock-Pot Recipes where each recipe has 10 grams of sugar or less per serving. I hope that helps you find something that works with your dietary needs.
Has anyone tried to make this with less sugar? Probably it’s a matter of baking science for texture or something…in the meantime I will look up the lower sugar recipes.
You could try to use a sugar free cake mix in this recipe Carol. If you try it come back and let us know how it turned out for you!
This cake is yummy! However, don’t expect it to be done in 2 hours. 5 hours on high is more like it. After 4 hours, I tasted it and it was still very wet so I continued to let it cook for another hour.
We loved this recipe. I used spiced cake in place of the vanilla. Super yummy. It took longer then 2 hours for me to. It took close to 4 hours on high. Other than that it was great!
So glad you enjoyed the recipe Tammy. Thanks for the kind review!
Could this be made in the oven instead?
Hi Colleen, this recipe has not been tested baked in the oven as this is a Crock-Pot recipe.