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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!
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
Autumn, Cake
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
10
Servings
Calories:
676
kcal
Author:
Heidi Kennedy
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:
676
kcal
|
Carbohydrates:
88
g
|
Protein:
9
g
|
Fat:
33
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
101
mg
|
Sodium:
567
mg
|
Potassium:
223
mg
|
Fiber:
4
g
|
Sugar:
64
g
|
Vitamin A:
6950
IU
|
Vitamin C:
3.3
mg
|
Calcium:
210
mg
|
Iron:
2.5
mg