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Crock-Pot Pumpkin Dump Cake: The Easiest Fall Dessert for Beginners

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Fall is here, and with it comes the wonderful aroma of pumpkin spice. If you’re looking for a simple, mouthwatering dessert that’s both comforting and easy to make, look no further than Crock-Pot Pumpkin Dump Cake. This dessert is perfect for beginners because it requires minimal effort, a handful of ingredients, and a slow cooker to do the hard work. Whether you’re new to cooking or just want a fuss-free treat, this recipe is ideal for bringing the taste of autumn right into your kitchen.

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Crock-Pot Pumpkin Dump Cake: The Easiest Fall Dessert for Beginners

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🎃✨ Crock-Pot Pumpkin Dump Cake – the ultimate fuss-free fall dessert for beginners! 😍 Throw everything in the slow cooker, and in a few hours, enjoy a warm, spiced pumpkin cake with a perfectly crisp topping. 🍰 Perfect for when you want all the pumpkin goodness with none of the work! 💕

#CrockPotGoodness 🍲 #PumpkinPerfection 🎃 #FallDesserts 🍁 #NoBakeMagic ✨ #EasyFallTreats 🍂 #DumpCake 🍰 #CozyDesserts 🧡 #PumpkinLovers 🧡 #SimpleDessert 💛 #AutumnBaking 🍁

  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 15 ounces canned pumpkin puree (you can use homemade if you prefer!)
  • 12 ounces canned evaporated milk
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 18.25 ounces yellow cake mix (you can opt for a sugar-free cake mix for a healthier version)
  • ½ cup melted butter (unsalted is best)
  • 1 cup chopped pecans (optional, but they add a lovely crunch)

Instructions

  • Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and kosher salt. Use a whisk or an electric mixer to blend everything together until smooth. This will create a thick, creamy pumpkin filling that will form the base of your dump cake.
  • Add to the Slow Cooker: Lightly grease the bottom of your 6-quart (or larger) slow cooker. Pour the pumpkin mixture into the slow cooker and spread it out evenly with a spatula. Make sure the mixture is level so it cooks evenly.
  • Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. No need to mix—it’s called a “dump cake” for a reason! Just spread it out as evenly as possible, ensuring that all the pumpkin filling is covered.
  • Drizzle with Butter: Pour the melted butter evenly over the dry cake mix. This will help it form a beautiful golden crust as it cooks. Don’t worry if it looks a bit uneven; the slow cooker will work its magic.
  • Add Pecans (Optional): If you’re using pecans, sprinkle them over the top of the cake mix and butter. They will toast beautifully during the cooking process and add a delightful crunch to every bite.
  • Cook on High: Cover the slow cooker and cook on the HIGH setting for 2 hours. The cake will be done when the top is golden and firm to the touch. Don’t worry if the center is slightly soft—that’s normal! The cake should have a slightly crunchy top layer, with a gooey pumpkin filling underneath.
  • Let It Cool: Once the cake is done cooking, allow it to cool for about 10 minutes before serving. This gives the flavors time to settle and makes it easier to scoop out. The cake will firm up a little more as it cools.

Notes

  • Check for Doneness: While you want the top to be golden and a little crunchy, don’t be alarmed if it looks a bit soft in the center. The pumpkin filling stays a bit custardy, and it will firm up as it cools.
  • Make It Ahead of Time: If you’re preparing for a busy week, this recipe is perfect because you can make it ahead of time and store it in the refrigerator. Reheat it in the microwave or slow cooker for a warm dessert ready to serve in minutes.
  • Avoid Overcooking: Slow cookers vary, so it’s important to check the cake a few minutes before the 2-hour mark. If you leave it on for too long, it might become dry. Always keep an eye on the cooking time, and test for doneness before the timer goes off.
  • No Pecans? No Problem! If you don’t have pecans or simply don’t want to use nuts, that’s totally fine. You can leave them out, or swap them for other ingredients like chocolate chips, dried fruit, or shredded coconut.
  • Author: Paula Susan
  • Prep Time: 15 minutes
  • Cook Time: 2 hours

Why This Recipe Is Perfect for Beginners

If you’re not familiar with dump cakes, you’re in for a treat! They’re incredibly easy to make. All you need to do is dump the ingredients into the slow cooker, let it cook, and voilà—a delicious dessert is ready to serve. This Crock-Pot Pumpkin Dump Cake is no exception. It’s simple, foolproof, and yields fantastic results.

Even if you’ve never used a slow cooker before, this recipe will help you get comfortable with it. It’s an approachable way to make an autumn-inspired dessert without any fancy equipment or techniques. Plus, it’s perfect for busy nights when you don’t have the time or energy to bake a pie or spend hours in the kitchen.

The Best Part? It’s a Healthy Fall Dessert!

In addition to being easy and tasty, this Crock-Pot Pumpkin Dump Cake is also a healthier option compared to traditional desserts. Thanks to the addition of canned pumpkin, you’re getting a good dose of fiber and vitamin A. This makes it a slightly more nutritious indulgence while still giving you that cozy pumpkin pie flavor we all love. Pair it with a light scoop of vanilla ice cream or a dollop of whipped cream for an added treat!

Ingredients and Preparation

Ingredients:

  • 15 ounces canned pumpkin puree (you can use homemade if you prefer!)
  • 12 ounces canned evaporated milk
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 18.25 ounces yellow cake mix (you can opt for a sugar-free cake mix for a healthier version)
  • ½ cup melted butter (unsalted is best)
  • 1 cup chopped pecans (optional, but they add a lovely crunch)

Alternative Ingredient Suggestions:

  • You can swap the granulated sugar for brown sugar for a richer, more caramel-like flavor.
  • If you’re allergic to nuts, feel free to skip the pecans or replace them with chopped walnuts or almonds.
  • For a dairy-free version, swap the evaporated milk for coconut milk or almond milk, and use a dairy-free butter substitute.
  • Want a lighter option? Use a sugar-free cake mix and reduce the butter to make this recipe lower in calories.

Step-by-Step Instructions

  1. Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and kosher salt. Use a whisk or an electric mixer to blend everything together until smooth. This will create a thick, creamy pumpkin filling that will form the base of your dump cake.
  2. Add to the Slow Cooker: Lightly grease the bottom of your 6-quart (or larger) slow cooker. Pour the pumpkin mixture into the slow cooker and spread it out evenly with a spatula. Make sure the mixture is level so it cooks evenly.
  3. Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. No need to mix—it’s called a “dump cake” for a reason! Just spread it out as evenly as possible, ensuring that all the pumpkin filling is covered.
  4. Drizzle with Butter: Pour the melted butter evenly over the dry cake mix. This will help it form a beautiful golden crust as it cooks. Don’t worry if it looks a bit uneven; the slow cooker will work its magic.
  5. Add Pecans (Optional): If you’re using pecans, sprinkle them over the top of the cake mix and butter. They will toast beautifully during the cooking process and add a delightful crunch to every bite.
  6. Cook on High: Cover the slow cooker and cook on the HIGH setting for 2 hours. The cake will be done when the top is golden and firm to the touch. Don’t worry if the center is slightly soft—that’s normal! The cake should have a slightly crunchy top layer, with a gooey pumpkin filling underneath.
  7. Let It Cool: Once the cake is done cooking, allow it to cool for about 10 minutes before serving. This gives the flavors time to settle and makes it easier to scoop out. The cake will firm up a little more as it cools.

Beginner Tips and Notes

  • Check for Doneness: While you want the top to be golden and a little crunchy, don’t be alarmed if it looks a bit soft in the center. The pumpkin filling stays a bit custardy, and it will firm up as it cools.
  • Make It Ahead of Time: If you’re preparing for a busy week, this recipe is perfect because you can make it ahead of time and store it in the refrigerator. Reheat it in the microwave or slow cooker for a warm dessert ready to serve in minutes.
  • Avoid Overcooking: Slow cookers vary, so it’s important to check the cake a few minutes before the 2-hour mark. If you leave it on for too long, it might become dry. Always keep an eye on the cooking time, and test for doneness before the timer goes off.
  • No Pecans? No Problem! If you don’t have pecans or simply don’t want to use nuts, that’s totally fine. You can leave them out, or swap them for other ingredients like chocolate chips, dried fruit, or shredded coconut.

Serving Suggestions

What to Serve With It:

  • A warm slice of Crock-Pot Pumpkin Dump Cake is perfect on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess of the ice cream contrasts nicely with the warm, spiced cake.
  • For a fall-inspired twist, drizzle caramel sauce over the top before serving, or add a sprinkle of cinnamon sugar.

Complementary Sides:

  • Pair this dessert with a cup of hot apple cider or a spiced latte for the perfect cozy fall treat.
  • If you’re serving this cake for breakfast or brunch, it goes well with a side of fresh fruit, like sliced apples or pears, for a well-rounded meal.

Storage Tips:

  • Store any leftovers in an airtight container in the fridge for up to 3 days. The cake will still be delicious on day two and can easily be reheated in the microwave for a quick treat.
  • You can also freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months.

Conclusion

There you have it—the easiest, most comforting fall dessert that even beginners can make with confidence. Crock-Pot Pumpkin Dump Cake is the perfect recipe for busy days when you want a cozy, indulgent treat without spending hours in the kitchen. With just a few simple ingredients and a slow cooker, you can have a dessert that tastes just like pumpkin pie, but with a delightful twist.

This dessert is the epitome of comfort food—sweet, spiced, and oh-so-easy to prepare. We hope you give it a try and make it part of your fall baking routine. Don’t forget to share your experience in the comments below! Whether you’re enjoying it on a chilly evening with your family or serving it at a fall gathering, this Crock-Pot Pumpkin Dump Cake is sure to impress.

Happy baking, and enjoy the delicious flavors of fall!

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