Pumpkin Crockpot Dump Cake

Pumpkin crockpot dump cake is the ultimate cozy dessert recipe you need this fall. With just a few pantry staples and minutes of prep, this crockpot pumpkin dump cake is the kind of set-it-and-forget-it treat that fills your kitchen with the best smells and your spoon with pumpkin-spice perfection. Whether you're hosting Thanksgiving or just craving something warm and sweet, this slow cooker pumpkin dump cake delivers all the flavor without the fuss.

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The backstory.

I wanted weeknight pumpkin pie vibes without preheating the oven or rolling a crust, so I whisked pumpkin with evaporated milk and eggs right in the slow cooker, sprinkled dry cake mix on top, and walked away. What came out is part pie, part cobbler-cozy, creamy, and totally hands-off. Perfect for those "I need dessert, but also sanity" kind of nights.

It's a must make.

This pumpkin crockpot dump cake is like a warm hug in a bowl and checks all the cozy fall dessert boxes; here's why:

• Easy to prep. It comes together in minutes with pantry staples and no fancy steps, making it perfect for busy days or last-minute gatherings.
• Fall flavor deliciousness. Packed with pumpkin, brown sugar, and warm spices, every bite tastes like the best parts of pumpkin pie and cake combined.

What you'll need.

Here are the ingredients you will need to make this crockpot pumpkin dump cake:

• Canned pumpkin puree: go with pure pumpkin, not pie filling-this is your creamy, earthy base.
• Evaporated milk: adds richness and gives that custard-like texture.
• Large eggs: help bind the pumpkin filling so it sets nicely.
• Packed brown sugar: for sweetness and molasses depth.
• Vanilla extract: gives warmth and enhances the pumpkin flavor.
• Unsalted butter: melted and drizzled over the top for that craggy, golden finish.
• Yellow cake mix: use it dry-this forms the classic dump cake topping.
• Pumpkin pie spice: the star spice that brings all the cozy fall flavor
• Salt: just a pinch to balance the sweetness and deepen the flavor
• Optional: chopped toasted pecans for extra crunch and a nutty finish.

For exact ingredient quantities, please see the recipe card below!

Customize it your own way.

The best part about a crockpot pumpkin dump cake is how easy it is to customize:

• Use spice cake mix instead of yellow for even more cozy fall flavor.
• Toss in white chocolate chips for a sweet, melty surprise in every bite.
• Butterscotch chips are a buttery, caramel-like addition that's hard to resist.
• Skip the pecans and use pepitas if you're going nut-free (they still bring great crunch).
• A handful of shredded coconut adds a little chew and a subtle tropical twist.
• Chopped toffee bits bring sweet crunch and richness to the topping.
• Swap maple extract in place of vanilla for an extra autumn-y vibe.
• Want it spicier? A pinch of nutmeg or ground ginger will do the trick.
• Go extra decadent by using ¾ cup melted butter for a richer, golden topping.
• For a fun finish, sprinkle mini marshmallows over the top during the last 30 minutes of cook time.

How to make slow cooker pumpkin dump cake.

This pumpkin crockpot dump cake couldn't be easier-just dump, layer, and go:

1. Whisk together the pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth. Pour into crockpot.

2. Sprinkle the cake mix evenly over the pumpkin mixture. Drizzle with butter. Sprinkle on pecans(if using).

3. Lay a clean kitchen towel over the crock, then place the lid on top and secure. Cook on high until done.

4. Turn to warm and let rest before serving.

How to serve it.

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There are so many ways to enjoy this easy pumpkin crockpot dump cake:

• Serve warm in a bowl with vanilla ice cream or whipped cream.
• Drizzle with caramel sauce for a pumpkin caramel pie twist.
• Scooped over Greek yogurt for a fall-inspired brunch treat.
• Served alongside a hot cup of coffee or spiced chai.
• Crumbled on top of pancakes or waffles as a sweet topping.

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Kori's tips.

• Don't skip the towel under the lid-it keeps condensation off the topping so it stays craggy and golden, not soggy.
• For the smoothest filling, whisk until no streaks of egg or pumpkin remain.