Slow Cooker Pumpkin Dump Cake
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8-10 servings 1x
Description
An easy slow cooker dump cake with pumpkin!
Ingredients
- 1 cup white sugar
- 2 (15 oz) cans pumpkin puree
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 (18.25 oz) white or yellow cake mix
- 1/2 cup butter
- Cinnamon
Instructions
1. In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt. Stir.
2. 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.
3. Sprinkle cinnamon on top of the cake mix.
4. Place a double layer of paper towels on top of your slow cooker. Place the lid over the paper towel and make sure it is secure. (The paper towels will prevent condensation from dripping onto the cake) 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 serve with vanilla ice cream (we served ours with pumpkin ice cream)
Notes
Ideal slow cooker size: 5-6 quart
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Keywords: pumpkin
Review:
I saw this pumpkin cobbler recipe and decided I needed to try it in the slow cooker. I ended up changing it quite a bit but I knew it would work since this cherry recipe and this peach recipe work so well. I used the paper towel trick that I love to prevent drippage on top of the cake. I am definitely not usually a pumpkin dessert person (unless it’s pumpkin combined with chocolate chips) but this one I’d have to say is good to have seasonally in the fall. Plus it’s super duper easy. So if you’re not a chocolate person, this just may be the dessert for you.
I know this is an old post, but I was wondering if anyone has tried doubling the recipe for this? Seems like I would have room in the slow cooker, but would it cook unevenly or turn out fine?
You could do that but I would increase cooking time by 30% or so.
If I make it in Ninja Foodi, what settings should I use?
Hi is the butter unsalted butter or can it be salted? Also can you melt the butter and drizzle it over the cake mix, I have a cobbler recipe and that is how it is done. I don’t have a pastry blender and the fork sounds time consuming hahaha. I love all things Pumpkin….glad a saw this, def going to try it.
I used unsalted but either way you’ll be fine. And yes you can melt it! Should work great.
This was sooooo sweet that I’m having only 1/4 cup servings with a dollop of vanilla laced plain greek yogurt.
I used the slow cooker function in my instant pot and it would not get done. I kept resetting it for another hour and another hour. I was not a happy camper about that. I read somewhere that the low setting on the instant pot doesn’t work well and that I should use the high setting instead, which I did in this case. Do you think it would have been better to use a pan inside the instant pot liner?
Dee, I haven’t heard anything good about the Instant Pot being used as a slow cooker. I always just use my trusty oval shaped slow cooker. You could try cooking it pot in pot with the pressure cook feature. Though it would come out with a different texture for sure.
I’ve made this twice. The first was a bit sweet for my taste so I reduced the sugar to 3/4 c and I preferred it.
Okay thanks good to know!
Hi! Did you by any chance prepare the cake mix according to the package directions before dumping it into the cooker?
I did…..and am hoping it comes out good; LOL!! (I put in the oil, water, eggs…..and shortened the water on this recipe.
Happy TG!!
How did it turn out?
Was just noticing the sugar, just lost 30# on healthy keto so want to try with stevia, wouldn’t use half that much sweetener, oh my! Only reason I’m making at all is I had a cake mix before I did keto & need to use it up now that I reached my weight goal. Home made is healthier too so will be last cake mix I am buying!
any guess on how much cinnamon was used ? I feel like I will under or over use .. 🙁
I’d use 1/2 tsp of cinnamon
This recipe looks and sounds so delicious 😋🤤 i cannot wait to try it! I this year for my first time made my own 🎃 puree that ive stored and froze for later use snd cannot wait too see how it turns out in this recipe i work nights as does my bf so this is something easy i can fix while we utilize other crockpots in the kitchen to keep the temperatures down in the arizona heat (just recently moved here)
Hope you liked it Sara!
I made this and it was delicious! Served it with a scoop of vanilla ice cream. Definitely a keeper and I will be making it a lot more this Fall season. Easy and really yummy.
★★★★★
So happy you enjoyed it Ann!
This looks so scrumptious. My whole family loves pumpkin & this looks like a winner, & it’s so easy too. I can’t wait to try it.
Hope you like it Sandy!
Have you made this in the Instant Pot?
No I haven’t! I need to give it a try though. I think you’d have to use the pot in pot method.
You can slow cook in a instant pot but you have to order the glass lid with the vent hole.. I bought mine recently from Amazon..
To serve, do you scoop it out?
Yes I just scoop into into bowls and top with whipped cream.
If you don’t have a cake mix what would the ingredients you would use from scratch. Flour???
Yikes! Sorry I don’t know. This is just one of those recipes that I’ve only made with the mix.
Just found this recipe..as I am Gluten Free…I bought a GF cakemix to use..
Can’t wait for this to eat..later today
Since I am the only GF person…do I have to share?…lol
Did you like it?
Liked it so much..repeating for Thanksgiving This year 2018.
Best part was my non GF family members ate it and loved it…even the kids
Oh good!
Can not wait to try this one !!!
I LOVE PUMPKIN I can’t wait to try this.
me too! yay for pumpkin season.
I just found this recipe…. I can’t wait to fix this!!! I love pumpkin…
I hope you like it!
Hi can I double the recipe how would I go about doing that first time baking anything ?
And can I make it the night before
you could double it! And as for making it the night before are you talking about cooking it or just putting the batter together?
I wonder how it would be to add some pecans? Here in Ga. I just harvested a few!
I bet it would be amazing!
I can’t wait to try this
Dear Karen,
I stumbled upon the recipe a few days ago and I was going to save it to bake at my mom’s house the next time I was there. But I just couldn’t wait! I’m glad that I made it last night. It wasn’t ready until after bedtime though, but it made for a pretty good breakfast. Thanks for sharing this recipe. I wonder what else I can find on your blog…..hmm…(click, click, click,….)
Angela, this made me laugh!! Glad you liked it. You know what else is good for breakfast? This recipe: http://www.365daysofcrockpot.com/day-10-hot-fudge-cake/
We’ve made this for years, it starts out water on top but after baking the cake is on top and hot fudge on bottom and we served within scoop of ice cream on top while hot. My recipe uses bisquick I believe though. The recipe is a great source of protein and my husband has Cystic Fibrosis and I have Pulmonary Fibrosis so we need the high protein recipes.
I have an eight quart…can I make it in the oven? I really want to taste this, love pumpkin! Thank you, Karen
I’m sure you could make it in the oven no problem.
Your Cherry recipe says to grease the bottom of the crock pot. Should we for the Pumpkin and Peach?
it will help clean up but it's up to you!
I have this in my slow cooker right now….can't wait to see how it turns out….
Edie, I hoped you like it!
Made this earlier tonight for my pumpkin-loving kids…I easily halved the recipe for my smaller crock pot and added a touch of maple to the pumpkin mixture…amazingly delicious and oh so easy!! Can't wait to make it again! I'm tempted to do an apple-caramel tweak next time…I LOVE this season 🙂