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.
Ingredients
Scale
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
Instructions
- Grease the interior of a 6-quart crock-pot thoroughly with cooking spray to prevent sticking.
- 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.
- Gradually fold the yellow cake mix into the wet mixture, stirring gently until no dry lumps remain.
- Pour the cake batter evenly into the prepared crock-pot, ensuring a consistent layer.
- In a separate bowl, combine melted butter, brown sugar, chopped pecans, and ground cinnamon to create the topping mixture.
- Sprinkle the pecan topping uniformly across the cake batter’s surface.
- Cover the crock-pot and cook on low temperature for 3-4 hours, or until a toothpick inserted into the center comes out clean.
- Once fully cooked, turn off the crock-pot and allow the cake to rest for 15-20 minutes.
- Prepare the garnish by whipping cream with powdered sugar and nutmeg until soft peaks form.
- 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