Easy Crockpot Pumpkin Dump Cake – Cozy Fall Dessert Recipe
You know those days when you’re craving something sweet, warm, and pumpkin-y but don’t feel like turning on the oven? That’s exactly where this Crockpot Pumpkin Dump Cake comes in.
It is one of those “dump it and walk away” recipes that somehow turns into something special. With a spiced pumpkin filling, buttery cake mix topping, and a little crunch from the pecans, it tastes like fall in every bite, and couldn’t be easier to make. Perfect for holidays, fall gatherings or cozy nights in.
WOULD YOU LIKE TO SAVE THIS FOR LATER?
We'll email this post to you, so you can come back to it later!
There is nothing more comforting than the smell of pumpkin spice filling your kitchen. And this pumpkin dump cake is the kind of dessert that brings all the cozy vibes with hardly any effort.
How to Make Crockpot Pumpkin Dump Cake
Here are the ingredients you need to make pumpkin dump cake in a crockpot, plus step by step instructions for how to make it.
Ingredients
- 29 oz can pure pumpkin
- 12 oz evaporated milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 13.25 oz box Spice cake mix
- ½ cup butter, cut into small pads
- ½ cup chopped pecans
Step by Step Instructions
1. In the bowl of your crockpot, whisk together the pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, and pumpkin pie spice until smooth and well combined.
2. Evenly sprinkle the dry spice cake mix over the pumpkin mixture, covering it completely without stirring.
3. Slice the butter into small pieces or pads.
4. Arrange the butter pads evenly over the top of the dry cake mix.
5. Sprinkle the chopped pecans over the butter.
6. Cook on high for about 2 hours, or until the top is golden and the edges are set.
7. Serve warm, topped with whipped cream or a scoop of vanilla ice cream, if desired.
Serve this easy crockpot pumpkin dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall treat. Whether you’re hosting a gathering or just craving something sweet and seasonal, this pumpkin dump cake is a guaranteed crowd-pleaser. Cozy, simple, and irresistibly delicious. Trust me, this one is going on repeat all season long.
More Fall Treats
- Pumpkin S’mores Cookies
- No Bake Pumpkin Lush Dessert
- Pumpkin Pie Crisp
- Gingerbread Pumpkin Poke Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Edible Cookie Dough Pumpkins
- Apple Pie Pops
Crockpot Pumpkin Dump Cake
Ingredients
- 29 oz can pure pumpkin
- 12 oz evaporated milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 13.25 oz box Spice cake mix
- ½ cup butter, cut into small pads
- ½ cup chopped pecans
Instructions
- In the bowl of your crockpot, whisk together the pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, and pumpkin pie spice until smooth and well combined.
- Evenly sprinkle the dry spice cake mix over the pumpkin mixture, covering it completely without stirring.
- Slice the butter into small pads.
- Arrange the butter pads evenly over the top of the dry cake mix.
- Sprinkle the chopped pecans over the top.
- Cook on high for about 2 hours, or until the top is golden and the edges are set.
- Serve warm, topped with whipped cream or a scoop of vanilla ice cream, if desired.
