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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Recipes Categories / Desserts / Crock-Pot Pumpkin Dump Cake

Crock-Pot Pumpkin Dump Cake

Written by: Crock-Pot Ladies 17 Comments

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Crock-Pot Pumpkin Dump Cake
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Crock-Pot Pumpkin Dump Cake
Crock-Pot Pumpkin Dump Cake

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!

Crock-Pot Pumpkin Dump Cake

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!

Crock-Pot Pumpkin Dump Cake

Special Diets

High Fiber | Vegetarian


Crock-Pot Pumpkin Dump Cake

Crock-Pot Pumpkin Dump Cake

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!
3.85 from 102 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Desserts
Cuisine American
Servings 10 Servings
Calories 676 kcal

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!
Crock-Pot Pumpkin Dump Cake
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Filed Under: Desserts, Fall Recipes, Thanksgiving Recipes Tagged With: Butter, Cake, Cake Mix, Dry Yellow Cake Mix, Dump Cake, Eggs, Evaporated MIlk, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Nuts, Pecans, Pumpkin, Pumpkin Pie Spice, Pumpkin Puree, Salt, Stick Butter, Sugar, Vegetarian, Vegetarian CP Recipes, White Sugar, Yellow Cake Mix

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Comments

  1. Ashley @ Kitchen Meets Girl says

    July 30, 2012 at 1:22 PM

    I love anything pumpkin! Can’t wait to make this–added it to my ZipList recipe box!

    Reply
  2. Mary says

    October 25, 2012 at 5:45 PM

    This was yummy! I am lactose intolerant, so I subbed applesauce for the evaporated milk, and could barely tell the difference!

    Reply
    • Lady Heidi says

      October 25, 2012 at 6:08 PM

      Thanks for letting us know how it turned out for you and that subbing applesauce works for those who are lactose intolerant!

      Reply
  3. carrie says

    October 27, 2012 at 7:00 AM

    What size crockpot?

    Reply
    • Lady Katie says

      October 29, 2012 at 3:08 PM

      I used my 5qt…but any size would work just fine.

      Reply
  4. Donna says

    October 17, 2015 at 7:25 PM

    Lid on or off

    Reply
    • Lady Heidi says

      October 18, 2015 at 8:42 AM

      Lid on

      Reply
  5. Ashlea says

    November 13, 2015 at 5:27 PM

    This came out really soggy even after being in the crock pot on high for 4 hours. Not impressed with the taste either.

    Reply
  6. Bella Shannon says

    November 7, 2016 at 7:44 AM

    Can you make the serving size bigger?

    Reply
    • Lady Heidi says

      November 7, 2016 at 6:18 PM

      Sure you can…want to eat it all by yourself…serving for 1! 😀

      Reply
  7. Rachel Toledo-Miller says

    November 22, 2016 at 1:14 PM

    When am I meant to add the optional nuts in, if I choose to use them?

    Reply
    • Lady Heidi says

      November 22, 2016 at 2:22 PM

      You should add the nuts when you pour the cake mix in.

      Reply
  8. Christine Holtzhauer says

    November 7, 2018 at 3:54 PM

    I have tried many of your recipes and I just love them. Do you have any diabetic friendly recipes?

    Reply
    • Lady Heidi says

      November 8, 2018 at 11:51 AM

      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.

      Reply
  9. Carol G says

    October 11, 2019 at 5:24 PM

    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.

    Reply
    • Crock-Pot Ladies says

      October 12, 2019 at 8:29 AM

      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!

      Reply
  10. Jess says

    February 20, 2022 at 12:58 PM

    4 stars
    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.

    Reply

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