Crock Pot Pumpkin Dump Cake Recipes

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CROCK POT PUMPKIN DUMP CAKE



Crock Pot Pumpkin Dump Cake image

With just a few simple ingredients you can have this amazing pumpkin dump cake made in your slow cooker. It is the perfect fall dessert with all the flavors of pumpkin spice and everything nice. It pairs great with a nice hot cup of coffee or tea, a cozy sweater and leggings and your favorite movie or book on the couch. https://crockpotladies.com/recipe/crockpot-pumpkin-dump-cake/

Provided by Gagoo

Categories     Dessert

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 9

15 ounces canned pumpkin puree or 15 ounces homemade pumpkin puree
12 ounces canned evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
18 1/4 ounces yellow cake mix
1/2 cup butter, melted
1 cup pecans, chopped (optional)

Steps:

  • In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
  • Add to the bottom of a 6 quart slow cooker and spread evenly.
  • Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
  • Add melted butter evenly over the top of the dry cake mix.
  • Sprinkle top with chopped pecans if using.
  • Cover and cook on HIGH for 2 hours.

Nutrition Facts : Calories 502.6, Fat 19.8, SaturatedFat 9, Cholesterol 109.7, Sodium 644.6, Carbohydrate 75.7, Fiber 1.1, Sugar 53.1, Protein 7.4

PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the slow cooker insert
Two 15-ounce cans pumpkin puree
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
One 15.25-ounce box white or yellow cake mix
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup chopped pecans
1 cup heavy cream
1/4 cup confectioners' sugar

Steps:

  • Spray the insert of a 6-quart slow cooker with cooking spray.
  • Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Sprinkle the cake mix over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly).
  • Meanwhile, using a handheld mixer, whip the cream and confectioners' sugar together in a large bowl until stiff peaks form. Serve the cake warm with a dollop of the whipped cream.

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