Crock-Pot Pumpkin Dump Cake
This tasted like pumpkin pie with a crunch to it!
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Crock-Pot Pumpkin Dump Cake |
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Ingredients
- 15 ounces canned pumpkin puree or homemade
- 12 ounces canned evaporated milk
- 4 whole eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 18.25 ounces yellow cake mix
- 1/2 cup butter melted
- 1 cup pecans chopped, optional
Servings:
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Ingredients
Servings:
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Instructions
- In a bowl, Mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Add to crock-pot.
- Evenly sprinkle dry cake mix to the top of the pumpkin mixture.
- Add melted butter evenly over the top of the dry cake mix.
- Cook on high for 2 hours.
- Serve
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Vegetarian Recipe
This recipe is vegetarian (not vegan – as it contains eggs and dairy products). You can feel comfortable eating this recipe or serving it to your vegetarian friends as long as dairy and eggs are allowed.
Click here for more Vegetarian Crock-Pot Recipes
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.