Crockpot Pumpkin Dump Cake is the kind of fall dessert I love: ridiculously easy and loaded with pumpkin spice flavor! With a rich pumpkin layer, buttery spice cake topping and plenty of crunchy pecans, everything cooks right in the slow cooker.
Add a scoop of vanilla ice cream and a drizzle of caramel sauce while it's still warm, and grab a spoon!
What makes this recipe irresistible
It's all about those layers, that's what makes this drool-worthy! The pumpkin filling stays soft and rich while the spice cake mix turns into a buttery, crumbly topping with toasted pecans scattered throughout.
You get creamy, crunchy and a little gooey in every spoonful. Serve it warm with vanilla ice cream and caramel sauce, and good luck walking away after one helping!
Crockpot Pumpkin Dump Cake
Equipment
- 6 qt. Crockpot
- Cooking spray or crockpot liner
- Spatula
- Medium mixing bowl
- Fork
- Kitchen towel (or paper towels)
Ingredients
- 15 ounce pumpkin pie mix I used Libby's
- 1 box spice cake mix
- ½ cup butter melted
- 1 tablespoon ground cinnamon
- ½ cup pecans toasted and chopped
Instructions
- Spray the inside of a crockpot with cooking spray or use a crockpot liner. Add the pumpkin pie mix to the prepared crockpot, and use a spatula to spread it into an even layer.
- In a medium mixing bowl, combine the spice cake mix, melted butter, and ground cinnamon. Use a fork to combine the ingredients into a crumbly mixture.
- Sprinkle the crumble topping evenly over the pumpkin layer in the crockpot. Top with pecans.
- Before placing the lid on the crockpot, cover the insert with a dry kitchen towel (or layered paper towels). You only want to lay the towel on top-be sure that it is not touching the dessert inside. Place the lid over the towel and cook on low for 2 hours.
- After two hours, remove the lid and towel. Continue to cook, uncovered, for another thirty minutes, until the topping is slightly crisp.
- Turn the crockpot off , and allow the cake to cool, uncovered, for 20 minutes until the cake is set.
- Serve warm and enjoy!
Notes
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
I don't recommend it. For the best texture, I recommend cooking it on LOW as directed.
Yes, but you'll need to add sugar and spices. Pumpkin pie mix is already sweetened and seasoned, while canned pumpkin puree is simply pumpkin. For this recipe, pumpkin pie mix keeps the ingredient list short and gives you the sweetness and warm fall flavor without extra measuring.
Absolutely. Spice cake adds lots of warm fall flavor, but yellow, vanilla, white, or carrot cake mix can also be used. Just keep in mind that changing the cake mix will change the overall flavor of the dessert.
The towel catches condensation that forms while the cake cooks, keeping excess moisture from dripping onto the topping. This helps the top stay more crumbly instead of becoming soggy.
Deb's top tips
Don't stir the layers together! Sprinkle the cake mixture evenly over the pumpkin layer and let the slow cooker do the work. Keeping those layers separate gives you that rich filling underneath and buttery, crumbly topping on top.
More easy desserts to try
If easy desserts are your thing, there's plenty more to try! Peach Cobbler is another simple dessert with a buttery topping and juicy fruit underneath. Pumpkin Chocolate Chip Cookies are soft, sweet and loaded with chocolate chips, while No-Bake Pumpkin Pie gives you all that fall flavor without ever turning on the oven.
When pumpkin cravings call
This easy dessert is made for fall gatherings, holiday dinners, or those nights when you're craving something sweet without a lot of fuss! Keep the ingredients on hand and you'll have a crowd-friendly treat ready whenever the pumpkin craving strikes!
Linda Youngs says
I am in charge of desserts for our monthly quilting group. I am SOOOO making this for our November gathering!! I probably should try it out first ... LOL!!
Mel says
I normally shy away from cake recipes that can be cooked in a crockpot, but this one intrigued me. The pumpkin pie with the spice cake sounds like a combo made of win. I now am eager to try it.
Karen E says
Ooh! Ooh! Ooh! I am jumping up and down with excitement for this recipe. This is exactly the type of recipe I am totally behind and can't wait to try. Off to the store for supplies and a test run before I share with the family.
Sara Powell says
That Pumpkin dump Cake looks so delicious 😋 and yummy and tasty too. Would be cool to win please thanks for the chance to win.
Sue Turcsany says
I love how comforting this looks!---I'm used to traditional oven-baked cobblers, so using my slow cooker for a pumpkin version is a brilliant hands-off idea for fall baking, plus the spicy aroma that will fill the house will smell like I just lit scented candles.
Carol says
I have never made a dessert in my crockpot, I this sounds delicious and simple to make. Thank you for this dessert idea!!
Sherri Rochester says
What a start to the Croctober season! I am one of the people who love pumpkin 'anything' throughout the year. Crockpot Pumpkin Dump Cake will be going on my list. It is easy with the spice cake and the pumpkin pie mix to use. All that I have to buy is the spice cake mix. I have been know to use a yellow cake mix and add the spices to it, in an emergency. Works in a pinch. Thank you. I am excited now!