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–+ servings
Crockpot pumpkin dump cake served in a small light brown bowl with whipped cream.

Crockpot Pumpkin Dump Cake

Pumpkin crockpot dump cake is the ultimate easy slow cooker fall dessert—spiced pumpkin turns custardy under a buttery cake-mix crumble. Dump it in, let it cook, and serve warm with ice cream.
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Author Kori
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Slow Cooker Dessert Recipes
Cuisine American
Servings 9
Calories 399 kcal

Ingredients
  

  • 1 (15-ounce) can pure pumpkin
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs
  • ½ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 1 (15.25-ounce) box yellow cake mix (dry)
  • ½ cup unsalted butter (melted)
  • Optional: ½ cup chopped toasted pecans

Instructions
 

  • Lightly grease a 5- to 6-quart slow cooker.In the slow cooker, whisk together pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until completely smooth.
    Whisking together all of the pumpkin crockpot dump cake ingredients in a large bowl.
  • Sprinkle the dry cake mix evenly over the pumpkin mixture then drizzle with melted butter. Do not stir.
    Sprinkling the cake mix over the pumpkin dump cake in crockpot then drizzling with butter.
  • Slowly drizzle the melted butter evenly over the cake mix. Sprinkle pecans on top, if using. Lay a clean kitchen towel over the crock, then place the lid on top (ensure towel edges are clear of the heating element).
    Pumpkin crockpot dump cake covered in a clean towel and the lid while slow cooking.
  • Cook on High for 2½ to 3½ hours (or Low for 4 to 5 hours), until the edges are browned and the center custard is set with a slight jiggle. Turn to Warm and rest 10 to 15 minutes before serving.
    Letting the pumpkin dump cake rest in the crockpot before serving.

Video

Notes

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed.
TIPS: The towel-under-the-lid trick keeps condensation off the topping so it stays craggy and crisp. For the smoothest custard, whisk the pumpkin mixture until no streaks remain. Start checking at the early end of the cook window; slow cookers vary. If a few dry spots remain on top, drizzle on 1 to 2 tablespoons additional melted butter and hold on Warm for 10 minutes.
VARIATIONS: Use spice cake mix for extra warmth; swap pecans for pepitas; add ½ cup white chocolate or butterscotch chips over the dry mix; bump butter to ¾ cup for an ultra-rich, evenly golden top.
SERVING SUGGESTIONS: Spoon warm cake into bowls with vanilla ice cream or whipped cream and a drizzle of caramel. For brunch, add a scoop to plain Greek yogurt with a dusting of cinnamon. Great with hot coffee or chai on a chilly evening.

Nutrition

Calories: 399kcalCarbohydrates: 59gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 477mgPotassium: 271mgFiber: 2gSugar: 38gVitamin A: 7819IUVitamin C: 3mgCalcium: 233mgIron: 2mg
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