Crockpot Pumpkin Dump Cake
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!
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
- 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!
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.
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
- Starbucks Copycat Cranberry Bliss Bars
- Pumpkin Spice Coffee Cake
- Pumpkin Cheesecake Sugar Cookie Bars
- Pumpkin Spice Mousse
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Recipe: Crockpot Pumpkin Dump Cake
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!
If you like this recipe, then you might also like:
Pumpkin Spice Coffee Cake
Oh yes! I love pumpkin desserts. I can’t wait to try this out.
Dump cakes are my favorite and love this pumpkin option! Saving for later!
Oh sweet yumminess! I didn’t even know you could “bake” a cake of any kind in a crockpot. Sometimes messy means delicious!
I’m so excited for pumpkin season, this looks so good!
This looks really good! I don’t think I’ve had this before, but I love pumpkin stuff.
Ohh this looks amazing! I love pumpkin! I am for sure saving this so o can make it in the fall!
I don’t usually have evaporated milk on hand so I really like how you added how to make it with milk. Now I have no excuse not to make this delicious pumpkin dump cake.
Love this idea! Looks so delicious and I can’t wait to try it!
This is one of my favorite desserts of all time, the texture is insane!!
Baking in my slow cooker has always been on my “to do” list! I’m thinking this recipe will be the first thing I try—give me all the pumpkin <3
Dump cakes are so good, and I can imagine how wonderful your house smelled while this cake cooked.
This cake is so easy to make and always a hit! We love it any night of the week in the fall!
This Crockpot Pumpkin Dump Cake is couldn’t look any more perfect!
What a great idea for a Fall dessert! I should try it too!
I love freeing up oven space and letting the corck pot do all of the work!
Love how simple this is to put together, it’s the waiting I hate. I get impatient and want to dig in!