Want a fall dessert that’s warm, comforting, and easy to make? This Crockpot Pumpkin Dump Cake is exactly what you need. By using a crockpot or slow cooker, you get a moist and flavorful cake without having to turn on your oven. With the perfect blend of spiced pumpkin and a buttery cake topping, it’s sure to be a hit at any gathering.
Why You’ll Love This Recipe
- Effortless to prepare: Simply add all ingredients to your crockpot and let it do the work.
- Perfectly moist texture: The slow cooker ensures a moist, tender cake.
- Great for gatherings: It’s an ideal dessert for family dinners, potlucks, and fall festivities.
How to Make Crockpot Pumpkin Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional for extra flavor)
- 1 box yellow cake mix (gluten-free if needed)
- 1/2 cup (1 stick) butter (melted)
Directions
Prepare the Pumpkin Mixture
- Grease the crockpot with nonstick spray or butter to prevent sticking.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until smooth and well blended.
Assemble the Layers
- Pour the pumpkin mixture into the greased crockpot.
- Sprinkle the dry cake mix evenly over the pumpkin mixture, covering it completely.
Add Butter and Cook
- Drizzle the melted butter evenly over the top of the dry cake mix. This will create a golden, crisp topping.
- Cover and cook on HIGH for 2-3 hours or until the top is set and golden brown.
Cool and Serve
- Allow the cake to cool slightly before serving. You can enjoy it warm directly from the crockpot, or let it cool completely and serve chilled.
Serving Suggestions
- Top with whipped cream or ice cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for a creamy finish.
- Sprinkle with nuts or caramel sauce: Add some crunch by sprinkling chopped pecans or drizzling caramel sauce on top.
- Enjoy with coffee or tea: This cake pairs perfectly with a warm beverage on a chilly day.
Tips for the Best Crockpot Pumpkin Dump Cake
- Choose the right crockpot size: A 6-quart crockpot works best for this recipe. If using a smaller or larger size, adjust cooking time accordingly.
- Adjust sweetness and spice: If you like a sweeter or spicier cake, feel free to add more sugar or spices like ginger, allspice, or cloves.
- Check for doneness: Since crockpot temperatures vary, start checking the cake at the 2-hour mark to prevent overcooking.
Variations and Customizations
- Make it gluten-free: Use a gluten-free yellow cake mix to make this dessert gluten-friendly.
- Add mix-ins: Mix in chocolate chips, nuts, or dried cranberries to the pumpkin layer for added texture and flavor.
- Top with a glaze: Drizzle a simple powdered sugar glaze over the cake before serving for a sweet finish.
For more pumpkin dessert inspiration, take a look at:
- Pumpkin Cream Cheese Dump Cake for a rich and creamy variation.
- Pumpkin Dump Cake with Pecans if you love a nutty crunch on top.
Frequently Asked Questions (FAQ)
1. Can I make this in advance?
Yes! You can prepare the cake in the crockpot a day in advance. Store it in the refrigerator and reheat in the crockpot or microwave before serving.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or crockpot until warmed through.
3. Can I use other cake mix flavors?
Of course! You can swap the yellow cake mix with spice cake mix or even chocolate cake mix for a twist.
Conclusion: A Cozy and Effortless Dessert for Fall
In summary, this Crockpot Pumpkin Dump Cake is an easy and delicious dessert perfect for any fall occasion. With minimal effort, you’ll have a moist, flavorful cake that will impress family and friends.