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

Crockpot Pumpkin Dump Cake

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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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12
Calories 364
Author Ashlyn Edwards | Belle of the Kitchen

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!

Nutrition

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