This Crockpot Pumpkin Dump Cake is so simple to make and is always a crowd pleaser. Everyone at our house prefers this over pumpkin pie! 

A close up of a spoon with pumpkin dump cake and chopped pecans

I’m just loading y’all up with pumpkin recipes here lately. I sure hope you don’t mind!

Part of the reason is because I have a large stash of canned pumpkin puree. I excitedly bought out an endcap at Target about a month ago because, FALL!

But I figure that’s ok, because Thanksgiving and Christmas will be here before we know it. And if you’re looking for a good pumpkin dessert recipe for the holidays, this one might become your new go-to substitute for pumpkin pie.

In fact, everyone in my house prefers this Pumpkin Dump Cake to Pumpkin Pie, hands down!

How to make Crockpot Pumpkin Dump Cake – Step by Step

  1. Spray the inside of your crockpot (mine is 6 quarts) with cooking spary. In a medium sized bowl, combine the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix well and pour into the bottom of the prepared crockpot.A close up of a crockpot bowl with cake batter
  2. Mix the melted butter and the cake mix together in a bowl until crumbly and doughy, then sprinkle evenly over the top of the pumpkin mixture. Sprinkle the chopped pecans over the top.A crockpot with unbaked cake with pecans on top
  3. Place lid on the crockpot and cook over high heat for 2 hours, or on low heat for 4 hours. Serve warm with vanilla ice cream or whipped cream on top. Enjoy!Pumpkin cake with pecans baked in a crockpot

What is a dump cake?

A dump cake is one of the easiest desserts you can make. Essentially, you place a simple ingredient like pie filling into a pan, “dump” cake mix and butter over the top, and bake it. The result is really more of a cobbler-ish dessert than a cake, and the taste is out of this world good! I honestly haven’t met a dump cake I didn’t like.

This Pumpkin Dump Cake is a variation of that, and being made in the crockpot, it frees up your oven for whatever else you’re cooking.

Can I make this in the oven?

Yes! If you’d like to make this in the oven instead, prepare the ingredients  as directed and place in a greased 13×9 inch baking dish. Bake at 350 degrees for 45-60 minutes until golden brown and set.

A close up of a plate of Pumpkin cake with pecans and whipped cream

Substitutes for Evaporated Milk

If you’re anything like me, evaporated milk is just not something I usually have on hand. If you have all of the other ingredients to make this but don’t have evaporated milk, you can make your own by bringing a pot of 2 1/2 cups of regular milk to a bubbling simmer for about 30 minutes until it reduces to 1 1/2 cups. Stir it occasionally with a whisk to keep the milk from scalding. 

Another even easier option is to replace the evaporated milk with heavy cream. Use a 1:1 ratio when substituting. 

More great holiday desserts

If you share this recipe or any other from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!

A close up of a spoon with pumpkin dump cake and chopped pecans
5 from 17 ratings

Crockpot Pumpkin Dump Cake

Yield: 12
Prep Time: 5 mins
Cook Time: 2 hrs
Total Time: 2 hrs 5 mins
This Crockpot Pumpkin Dump Cake is so simple to make and is always a crowd pleaser. Everyone at our house prefers this over pumpkin pie!

Ingredients

  • 1 15 oz can pumpkin puree, not pumpkin pie filling
  • 1 12 oz can evaporated milk
  • 3 eggs
  • 1/2 cup granulated white sugar
  • 1/2 cup packed brown sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 15.25 oz box yellow cake mix
  • 1/2 cup chopped pecans, optional

Instructions
 

  • Spray the inside of your crockpot (mine is 6 quarts) with cooking spary. In a medium sized bowl, combine the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix well and pour into the bottom of the prepared crockpot.
  • Mix the melted butter and the cake mix together in a bowl until crumbly and doughy, then sprinkle evenly over the top of the pumpkin mixture. Sprinkle the chopped pecans over the top.
  • Place lid on the crockpot and cook over high heat for 2 hours, or on low heat for 4 hours. Serve warm with vanilla ice cream or whipped cream on top. Enjoy!
Cuisine: American
Course: Dessert
Calories: 364kcal, Carbohydrates: 53g, Protein: 6g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 69mg, Sodium: 309mg, Potassium: 222mg, Fiber: 2g, Sugar: 37g, Vitamin A: 5879IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

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