The Coziest Crock-Pot Pumpkin Dump Cake Recipe Ever

Autumn’s warmth calls for a delightful crock-pot pumpkin dump cake that promises pure comfort.

Seasonal spices dance through this effortless dessert, creating magic with minimal effort.

Layers of sweet, velvety goodness combine in one simple dish.

Rich pumpkin meets buttery cake crumbles, melding into a dreamy treat.

Simple ingredients transform into something extraordinary without complicated techniques.

Slow cookers work their magic, infusing every bite with cozy flavors.

You’ll want to savor each spoonful of this delectable autumn-inspired creation.

Why Crock-Pot Pumpkin Dump Cake Is A Fall Favorite

• Simplify Dessert Making: Ditch complicated baking methods and enjoy a stress-free cake preparation that requires minimal kitchen skills.
• Hands-Off Cooking: Let the crock-pot do all the work while you relax, making this recipe perfect for busy home cooks who want delicious results without constant monitoring.
• Seasonal Crowd-Pleaser: Capture the essence of autumn with a warm, comforting dessert that brings pumpkin spice magic to any gathering, from family dinners to potluck parties.
• Minimal Cleanup Champion: Use just a few bowls and your crock-pot, reducing kitchen mess and saving precious time on post-cooking cleanup.

What Goes Into Crock-Pot Pumpkin Dump Cake

• Yellow Cake Mix: A convenient dry mix that provides the cake's basic structure and sweetness.
• Pumpkin Puree: Adds moisture, rich pumpkin flavor, and provides a smooth texture to the cake.
• Sweetened Condensed Milk: Contributes extra sweetness and helps create a creamy, rich consistency.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Vegetable Oil: Ensures the cake remains moist and tender throughout cooking.

• Pumpkin Pie Spice, Ground Cinnamon, Vanilla Extract: Bring warm, aromatic fall flavors to the dessert.
• Nutmeg: Adds a subtle, warm spice note to the whipped cream garnish.

• Butter, Brown Sugar: Create a rich, caramel-like topping with deep flavor.
• Pecans: Provide a crunchy texture and nutty taste to the cake's surface.
• Heavy Cream, Powdered Sugar: Combine to make a light and fluffy whipped cream garnish.

• Cooking Spray: Ensures the cake doesn't stick to the crock-pot during cooking.

How To Make Crock-Pot Pumpkin Dump Cake

Step 1: Prepare Crock-Pot Surface

Grab your cooking spray and generously coat the entire inside of a 6-quart slow cooker to prevent any sticky situations.

Step 2: Create Pumpkin Base

• Pumpkin puree
• Sweetened condensed milk
• Eggs
• Vegetable oil
• Pumpkin pie spice
• Vanilla extract

Blend until the mixture looks smooth and creamy with no lumps.

Step 3: Incorporate Cake Mix

Gently fold yellow cake mix into the wet ingredients, stirring carefully until everything combines without dry spots.

Step 4: Fill Slow Cooker

Pour the cake batter evenly into the prepared slow cooker, making sure it spreads out nicely.

Step 5: Craft Pecan Topping

• Melted butter
• Brown sugar
• Chopped pecans
• Ground cinnamon

Stir until the ingredients create a delicious, crumbly mixture.

Step 6: Add Topping Layer

Sprinkle the pecan mixture evenly across the top of the cake batter, creating a beautiful crunchy surface.

Step 7: Slow Cook Perfectly

Cover the slow cooker and cook on low heat for 3-4 hours. Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 8: Rest and Cool

Turn off the slow cooker and let the cake rest for 15-20 minutes to settle and become more stable.

Step 9: Whip Cream Garnish

Whip cream with powdered sugar and a pinch of nutmeg until soft peaks form, creating a dreamy topping.

Step 10: Serve and Enjoy

Scoop out warm cake portions and top with a generous dollop of spiced whipped cream. Sprinkle extra nutmeg on top for a festive touch if you like.

Tips For Crock-Pot Pumpkin Dump Cake Success

• Prevent Sticking Completely: Generously spray the crock-pot with cooking spray, ensuring every surface is covered to guarantee easy cake removal.
• Mix Ingredients Smoothly: Whisk wet ingredients thoroughly until they form a silky, uniform mixture without any lumps for a consistent cake texture.
• Check Doneness Carefully: Insert a toothpick into the cake's center to verify complete cooking; it should come out clean without any raw batter residue.
• Control Topping Distribution: Sprinkle the pecan mixture evenly across the surface to ensure each slice gets a perfect balance of nutty crunch.
• Enhance Serving Temperature: Let the cake rest for 15-20 minutes after cooking to allow settling and make cutting and serving easier.

Fun Styles For Crock-Pot Pumpkin Dump Cake

• Chocolate Lover's Edition: Replace pumpkin puree with melted chocolate and add cocoa powder to the cake mix for a rich, decadent chocolate version.
• Apple Cinnamon Swap: Substitute pumpkin puree with apple sauce and add diced fresh apples to create a warm, autumnal dessert with extra cinnamon.
• Gluten-Free Option: Use gluten-free yellow cake mix and almond flour instead of traditional ingredients, maintaining the same creamy texture and flavor profile.
• Tropical Coconut Remix: Mix in shredded coconut, replace regular milk with coconut milk, and top with toasted coconut flakes for a refreshing island-inspired treat.

What Goes Well With Crock-Pot Pumpkin Dump Cake

• Pairing Warm Vanilla Chai Tea: Complement the cake's spicy pumpkin notes with a creamy, aromatic chai that echoes the dessert's warm cinnamon and nutmeg undertones.
• Enhance Caramel Bourbon Drizzle: Elevate the cake's richness by adding a smooth bourbon-infused caramel sauce that deepens the nutty pecan and brown sugar flavors.
• Match Cinnamon Vanilla Ice Cream: Create a delightful contrast by serving a scoop of cold, creamy cinnamon vanilla ice cream alongside the warm, spiced pumpkin cake for a perfect temperature and flavor balance.
• Serve Cold Salted Caramel Latte: Offer a complementary beverage that provides a sweet, slightly salty kick to highlight the cake's complex pumpkin spice profile.

Keep Crock-Pot Pumpkin Dump Cake Fresh

• Store leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Ensure the container is sealed tightly to maintain moisture and prevent absorption of other food odors.
• Wrap individual portions or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm individual slices in the microwave for 15-20 seconds or in the oven at 350°F for 5-7 minutes. Add a fresh dollop of whipped cream after reheating to restore its just-baked appeal.
• Keep the cake at room temperature for up to 2 hours if serving the same day.

Crock-Pot Pumpkin Dump Cake Questions Answered

• Is this recipe beginner-friendly?

Yes, this dump cake is super easy to make. You simply mix ingredients, pour them into the crock-pot, and let it cook. No complicated techniques required, making it perfect for novice bakers.

• Can I make this recipe gluten-free?

Absolutely! Use a gluten-free yellow cake mix and ensure all other ingredients like pumpkin puree and spices are certified gluten-free. The recipe adapts well to dietary needs.

• How do I know when the cake is fully cooked?

Insert a toothpick into the center of the cake. If it comes out clean without wet batter, the cake is done. The cooking time is typically 3-4 hours on low setting in the crock-pot.

Crock-Pot Pumpkin Dump Cake Recipe

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4.6 from 30 reviews

• Total Time: 3 hours 15 minutes – 4 hours 15 minutes
• Yield: 8 1x

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Description

Seasonal comfort reaches new heights with this crock-pot pumpkin dump cake, blending warm autumn spices and rich textures into a delightful dessert. Crumbly cake layers meld perfectly with creamy pumpkin, creating an irresistible treat you’ll crave long after the last sweet bite.

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Ingredients

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Cake Base:

• 1 box yellow cake mix
• 1 15-oz can pumpkin puree
• 1 14-oz can sweetened condensed milk
• 3 large eggs
• 1/2 cup vegetable oil
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

Topping:

• 1 cup chopped pecans
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tsp ground cinnamon

Garnish:

• 1 cup whipped cream
• 1 tbsp powdered sugar
• 1/2 tsp ground nutmeg

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Instructions

1. Grease the interior of a 6-quart crock-pot thoroughly with cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vegetable oil, pumpkin pie spice, and vanilla extract until smooth and fully incorporated.
3. Gradually fold the yellow cake mix into the wet mixture, stirring gently until no dry lumps remain.
4. Pour the cake batter evenly into the prepared crock-pot, ensuring a consistent layer.
5. In a separate bowl, combine melted butter, brown sugar, chopped pecans, and ground cinnamon to create the topping mixture.
6. Sprinkle the pecan topping uniformly across the cake batter’s surface.
7. Cover the crock-pot and cook on low temperature for 3-4 hours, or until a toothpick inserted into the center comes out clean.
8. Once fully cooked, turn off the crock-pot and allow the cake to rest for 15-20 minutes.
9. Prepare the garnish by whipping cream with powdered sugar and nutmeg until soft peaks form.
10. Serve warm, topped with a dollop of spiced whipped cream and an additional sprinkle of nutmeg if desired.

Notes

• Enhance non-stick performance by using parchment paper or a slow cooker liner for easier cake removal and cleanup.
• Adjust sweetness levels by reducing sweetened condensed milk or using sugar-free cake mix for diabetic-friendly options.
• Swap pecans with alternative nuts like walnuts or almonds to accommodate nut allergies or personal preferences.
• Create a gluten-free version by using a gluten-free yellow cake mix and ensuring all ingredients are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 3-4 hours
• Category: Desserts
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg