Crockpot Pumpkin Dump Cake Recipe
This Crockpot Pumpkin Dump Cake is a comforting, ooey, gooey fall dessert made effortlessly in your slow cooker. Combining pumpkin purée, warm fall spices, caramel topping, and spice cake mix, it delivers cozy flavors with minimal prep. Serve it warm topped with vanilla ice cream and extra pecans for a delightful seasonal treat perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Pumpkin Mixture
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1/2 cup brown sugar (dark or light), packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans plus more for serving
- 1/2 cup jarred caramel ice cream topping plus more for serving
Cake Layer and Topping
- 1 (15.25 oz) box spice cake mix
- 1/2 cup unsalted butter, cubed (1 stick)
For Serving
- Vanilla ice cream
Instructions
- Prepare the Crockpot: Grease the inside of your crockpot with cooking spray to prevent sticking and set it aside.
- Mix Pumpkin Filling: In a large bowl, thoroughly whisk together the pumpkin purée, brown sugar, vanilla extract, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until fully combined and smooth.
- Layer Pumpkin Mixture: Pour the spiced pumpkin mixture into the crockpot and use a spatula to spread it evenly to cover the bottom of the crockpot.
- Add Pecans and Caramel: Sprinkle the chopped pecans evenly over the pumpkin layer, then drizzle the caramel ice cream topping on top of the pecans, distributing it evenly.
- Top with Cake Mix: Pour the dry spice cake mix over the caramel and pecans. Using your hands or a spatula, gently spread and press the cake mix layer evenly over the entire surface.
- Add Butter Cubes: Distribute the cubed unsalted butter evenly over the top of the cake mix layer to ensure a moist topping.
- Cover and Cook: Place a thin tea towel over the crockpot to catch condensation, then place the lid on top. Cook on HIGH for 2 to 3 hours, or until the cake is fully cooked and set to your liking.
- Serve: Once cooked, scoop out portions of the cake. Serve warm topped with a scoop of vanilla ice cream, extra chopped pecans, and a drizzle of caramel sauce for added indulgence.
Notes
- Cooking for 2 to 2 1/2 hours on HIGH works best; alternatively, cook on LOW for 4 to 6 hours.
- Allow the dessert to rest for a few minutes before serving to let it set slightly.
- Store leftovers in the refrigerator for up to 1 week or freeze for 4-5 months.
- Reheat leftovers by baking in the oven or microwaving until warmed through.
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Find it online: https://lucabites.com/crockpot-pumpkin-dump-cake-recipe/
