Slow Cooker Pumpkin Dump Cake
A cozy fall dessert that combines warm pumpkin pudding with a buttery cake topping, easily made in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can pumpkin puree (about 15 ounces)
- 1 can evaporated milk (about 12 ounces)
- 2 large eggs
- 3/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice (or cinnamon and a pinch of nutmeg)
- 1 teaspoon vanilla extract
- a pinch of salt
- 1 box yellow cake mix (dry, do not prepare)
- 1 stick butter, melted
- Optional: chopped pecans or walnuts (for crunch)
Instructions
- Spray the inside of your slow cooker with nonstick spray, or rub it with butter.
- Whisk together pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
- Pour the pumpkin mixture into the bottom of the slow cooker.
- Sprinkle the dry cake mix evenly over the top. Do not stir.
- Drizzle the melted butter evenly over the cake mix.
- Optional: sprinkle nuts on top.
- Cover and cook on HIGH for 2 to 3 hours, or LOW for about 4 hours.
- Turn off the slow cooker and let it sit uncovered for 15 to 20 minutes.
Notes
Ensure to not stir the layers to avoid a dense topping. If condensation builds up, crack the lid open for the last 20 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pumpkin, dessert, slow cooker, fall, dump cake, easy recipe