This Slow Cooker Pumpkin Dump Cake recipe is a simple, absolutely delicious easy dessert. Just dump everything in and let your slow cooker do all the work. Your house will smell amazing while it’s cooking!
Ok, I’ve held off as long as I can posting a pumpkin recipe. I know it’s not officially fall quite yet, but it is September now, so I think it’s ok to start pulling out those pumpkin and apple recipes. Don’t you agree?
I made this Slow Cooker Pumpkin Dump Cake several weeks ago and have been dying to share it with you.
I love all things pumpkin. Just search “pumpkin” on my site and you’ll see what I mean.
I don’t know if I could pick my favorite one (that’s like asking me to pick a favorite child), but a couple of my top picks would definitely be the pumpkin chocolate chip streusel cake (I LITERALLY could eat the entire pan!) and the pumpkin cheesecake streusel bars.
I happen to love dump cakes too, so this Slow Cooker Pumpkin Dump Cake won me over instantly. You guys, it’s so good. Now in my opinion, it really is more like eating pumpkin pie with a delicious buttery, crispy topping.
Like any dump cake, this is so simple to make. You basically mix and dump.
I’m going to be pretty blunt here, so please forgive me. Living in a house of all boys, the word dump is usually associated with the bathroom, so it doesn’t usually have the greatest connotation (do you understand what I’m trying to say?). But when it comes to desserts, I’m totally ok with the word dump.You really, really need to make this. You won’t regret it.
- 1 cup sugar
- 2 15- oz cans pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 white or yellow cake mix
- 1/2 cup butter
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
In a medium bowl, combine the sugar, pumpkin puree, pumpkin pie spice, cinnamon, vanilla and salt. Mix well and spread on the bottom of a greased slow cooker (I used my 6-quart oval shaped one).
In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Sprinkle the cake mix on top of the pumpkin puree.
In a small bowl, mix the 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over cake mix layer.
Place a layer of paper towels or a thin dish cloth on top of your slow cooker. Place the lid over the paper towel and make sure it is secure. (This prevents condensation from dripping onto the cake so the top part crisps up) Cover and cook on LOW for 3-4 hours or on HIGH for 90 minutes-2 hours. Remove the lid and turn to warm. Let sit on warm for 20-30 minutes and then top with vanilla ice cream or whipping cream.
Recipe Source: Adapted slightly from Slow Cooking Fast Cookbook