10 Minute Prep Pumpkin Dump Cake Crockpot Recipe
Best fall treat? Freshly made slow cooker pumpkin dump cake Crockpot! Get the ultimate recipe for a sweet, gooey dessert that everyone will love.
Imagine walking into your home after a long day to the heavenly aroma of warm pumpkin spice wafting through the air. This incredibly easy pumpkin dump cake crockpot recipe delivers all the cozy fall flavors you crave with minimal effort required.
Did you know that dump cakes got their name because you literally “dump” all ingredients into one pan? This particular version takes convenience to the next level by using your trusty slow cooker, making it perfect for busy families who want homemade dessert without the fuss.
Just like our popular apple crisp recipe that readers absolutely adore, this pumpkin dump cake will quickly become your go-to autumn treat!
What is Pumpkin Dump Cake Crockpot?
Ever wondered why it’s called a “dump” cake? Well, it’s not as unappetizing as it sounds! This delightful dessert earned its quirky name because you simply dump all the ingredients together without any fancy mixing or layering techniques. It’s like the lazy baker’s dream come true – no measuring cups getting dirty, no complicated steps to follow.
As they say, “the way to a man’s heart is through his stomach,” and this effortless cake will win over everyone at your table. Ready to become the dessert hero of your household?
Why You’ll Love This Pumpkin Dump Cake Crockpot:
Effortless Fall Comfort
This pumpkin dump cake crockpot recipe transforms your slow cooker into a dessert-making machine. The tender, moist cake layers develop beautiful caramelized edges while the center stays perfectly gooey. The combination of pumpkin puree, warm spices, and buttery cake mix creates an irresistible autumn treat that tastes like you spent hours in the kitchen.
Budget-Friendly Family Dessert
Making this dessert at home costs significantly less than buying similar treats from bakeries or restaurants. With simple pantry staples and affordable ingredients, you can feed a crowd without breaking the bank. One batch serves 8-10 people generously, making it perfect for potlucks, family gatherings, or meal prep.
Customizable Flavor Profile
The beauty of this recipe lies in its versatility. Top it with chopped pecans, mini marshmallows, or cinnamon sugar for extra texture and flavor. Unlike our chocolate lava cake recipe that’s more rigid in its components, this pumpkin dump cake welcomes creativity and personal touches. Why not give it a try and discover your family’s favorite combination?
How to Make Pumpkin Dump Cake Crockpot:
Quick Overview
This foolproof recipe combines the convenience of slow cooking with the warm, spiced flavors of fall. The magic happens when pumpkin puree, cake mix, and butter meld together during the slow cooking process, creating layers of texture from gooey center to slightly crispy edges.
Prep Time: 10 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 15 minutes
Serves: 8-10 people
Key Ingredients for Pumpkin Dump Cake Crockpot:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- Cooking spray
Step-by-Step Instructions:
Step 1: Prepare Your Crockpot
Spray the inside of your 6-quart slow cooker with cooking spray to prevent sticking. This crucial step ensures easy cleanup and prevents the cake from adhering to the sides.
Step 2: Make the Pumpkin Base
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, and vanilla extract until smooth and well combined. The mixture should be completely lump-free.
Step 3: Add the Spices
Stir in cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed. The aroma of these warm spices will already start making your kitchen smell amazing.
Step 4: Pour Into Crockpot
Transfer the pumpkin mixture into your prepared slow cooker, spreading it evenly across the bottom. The mixture will seem quite liquid at this point, which is perfectly normal.
Step 5: Add Cake Mix Layer
Evenly sprinkle the dry cake mix over the pumpkin layer. Do not stir or mix – just let it sit on top like a blanket. This creates the signature “dump cake” effect.
Step 6: Drizzle with Butter
Pour the melted butter evenly over the cake mix layer. Try to cover as much of the dry mix as possible, as this helps create those golden, crispy patches.
Step 7: Add Toppings
If using pecans, sprinkle them over the butter layer. You can also add other toppings like mini marshmallows or a sprinkle of cinnamon sugar at this stage.
Step 8: Slow Cook
Cover and cook on LOW for 3-4 hours, or until the edges are set and slightly pulling away from the sides. The center should still have a slight jiggle but not be completely liquid.
Step 9: Cool and Serve
Turn off the crockpot and let the cake cool for 10-15 minutes before serving. This allows it to set up slightly and makes serving much easier.
What to Serve Pumpkin Dump Cake Crockpot With:
This versatile dessert pairs beautifully with vanilla ice cream or fresh whipped cream. The cool, creamy texture contrasts perfectly with the warm, spiced cake. For an extra special touch, try serving it alongside a drizzle of caramel sauce or a dollop of cream cheese frosting.
Coffee and tea make excellent beverage companions, especially spiced chai or pumpkin spice lattes. For family gatherings, consider serving it with hot apple cider or mulled wine for adults.
Top Tips for Perfecting Pumpkin Dump Cake Crockpot:
Don’t Overmix
Resist the urge to stir after adding the cake mix. The layered approach is what creates the unique texture that makes dump cakes so special.
Butter Distribution Matters
Make sure to distribute the melted butter as evenly as possible over the cake mix. Uneven butter distribution can result in some areas being too dry while others become soggy.
Check Your Crockpot Size
This recipe is designed for a 6-quart slow cooker. If using a smaller crockpot, reduce the recipe proportionally to prevent overflow.
Test for Doneness
The cake is ready when the edges are set and slightly pulling away from the sides. The center should still have a slight jiggle – it will continue cooking from residual heat.
Ingredient Substitutions
You can substitute Greek yogurt for half the evaporated milk for extra protein, or use coconut milk for a dairy-free version. Spice cake mix works wonderfully in place of yellow cake mix for extra flavor.
Storing and Reheating Tips:
Store leftover pumpkin dump cake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they have time to meld together.
For reheating individual portions, microwave for 30-45 seconds until warmed through. For larger portions, reheat in a 300°F oven for 10-15 minutes.
This cake freezes beautifully for up to 3 months. Wrap portions tightly in plastic wrap, then place in freezer bags. Thaw overnight in the refrigerator before reheating.
For best results when freezing, let the cake cool completely before wrapping. This prevents ice crystals from forming and maintains the cake’s texture.
Frequently Asked Questions
Can I make this recipe without a crockpot?
Yes! You can make this in a 9×13 inch baking dish at 350°F for 45-55 minutes, or until the edges are golden and the center is set.
Why is my dump cake soggy?
Soggy dump cake usually results from too much liquid or not enough cooking time. Make sure to measure ingredients accurately and cook until the edges pull away from the sides.
Can I use fresh pumpkin instead of canned?
Absolutely! Use 1 3/4 cups of fresh pumpkin puree. Make sure to drain excess moisture by pressing the puree through a fine-mesh strainer.
What’s the best cake mix to use?
Yellow cake mix is traditional, but spice cake mix, butter cake mix, or even vanilla work wonderfully. Each creates a slightly different flavor profile.
Can I make this ahead of time?
Yes! You can assemble everything in the crockpot insert the night before and refrigerate. Add 30 minutes to the cooking time if starting from cold.
How do I know when it’s done?
The cake is ready when the edges are set and slightly pulling away from the sides, and a toothpick inserted near the center comes out with just a few moist crumbs.
Nutrition Information
| Nutrient | Per Serving (1/10 of recipe) |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 320mg |
| Total Carbs | 48g |
| Dietary Fiber | 2g |
| Sugars | 32g |
| Protein | 4g |
| Vitamin A | 120% DV |
| Iron | 8% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Additional Pro Tips for Ultimate Success
Consider investing in crockpot liners for even easier cleanup. These heat-safe bags make removing the cake effortless and eliminate scrubbing.
For extra richness, try using cream cheese instead of some of the evaporated milk. Soften 4 oz of cream cheese and blend it with the pumpkin mixture for an ultra-creamy texture.
Experiment with different spice combinations. Try adding cardamom, allspice, or even a pinch of black pepper for complex flavor depth.
Make it boozy by adding 2 tablespoons of bourbon or rum to the pumpkin mixture for an adult-friendly version.
For special occasions, create individual servings in small crockpot containers or mason jars. This makes portion control easier and creates an elegant presentation.
Remember that slow cookers vary in temperature, so check your cake 30 minutes before the recommended time to prevent overcooking. The residual heat will continue cooking even after turning off the crockpot.
This pumpkin dump cake crockpot recipe proves that the best desserts don’t always require the most effort. With its perfect balance of convenience and flavor, it’s destined to become your new fall favorite!
