This Crockpot Pumpkin Dump Cake is ooey, gooey, and full of cozy fall spices. This quick and easy dessert is packed with pumpkin, caramel, and cake mix. Don’t forget the scoop of vanilla ice cream!
When your heart says it’s fall (it IS after Labor Day thankyouverymuch), but it still feels like the face of the sun when you walk outside, you make this crockpot pumpkin dump cake, ok? It has all the cozy fall flavors you’re craving, but bonus: you don’t need melt in front of the blazing hot oven!
Why you’ll love this
- Easy. Whisk together a quick pumpkin pie filling, then top with caramel and a boxed cake mix!
- Cozy. If you love pumpkin, but looking to branch out from pumpkin pie, then you’ll love this twist on a fall classic!
- Hands Free. Layer the cake in your crockpot, then walk away…dessert is ready!
Ingredient notes
- Pumpkin – look for 100% pure canned pumpkin. If using canned pumpkin pie mix, you likely won’t need all the brown sugar, vanilla, and spices. Taste it, then season it, if necessary.
- Brown Sugar – dark or light will work. Granulated sugar is also fine. If using granulated sugar, you might want to add in 1 tablespoon molasses if you have it on hand.
- Vanilla Extract – omit, if you don’t have it on hand. I like the flavor it adds, but it’s not totally necessary.
- Spices: Cinnamon, Ginger, Cloves, Nutmeg, and Salt – or use a pre-made pumpkin pie spice mix instead!
- Pecans – omit to keep this nut free.
- Caramel Sauce – the ice cream topping or old fashioned apple dip will both salt. Salted caramel sauce would also be yummy.
- Spice Cake Mix – or yellow cake mix if you can’t find spice cake mix, but then I’d double the amount of spices used.
- Butter – unsalted or salted butter will be fine.
How to make
- Whisk together pumpkin, brown sugar, vanilla, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl, then pour mixture into the bottom of a greased crockpot.
- Top with pecans and caramel sauce, sprinkle on a box of spice cake mix, then gently flatten the cake mix out with the back of your hand (see video for visuals).
- Top with cubed butter, cover with a thin tea towel (this catches any condensation while cooking), then place on the crockpot lid.
- Cook on HIGH for 2-3 hours, then serve warm with vanilla ice cream!
Variations
- Mix up the nuts. Swap the pecans for walnuts or omit them completely to make this nut-free.
- Ditch the caramel. Don’t like caramel? I bet biscoff cookit butter would be delicious.
- Swap the cake mix. Try yellow cake mix instead of spice cake mix if you can’t find the spiced variety. Although, I’d probably double the spices in the filling then!
- Forget the ice cream. Top the cooked cake with cool whip or whipped cream!
How to store
Leftover cake can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.
To enjoy again, thaw, if frozen, then heat in the microwave until warm.
– Jennifer
Crockpot Pumpkin Dump Cake
This Crockpot Pumpkin Dump Cake is ooey, gooey, and full of cozy fall spices. This quick and easy dessert is packed with pumpkin, caramel, and cake mix. Don't forget the scoop of vanilla ice cream!
Prep Time: 10 minutes
Cook Time: 2 hours
Yield: 12 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (15 oz) can pumpkin purée not pumpkin pie filling
- 1/2 cup brown sugar (dark or light), packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans plus more for serving
- 1/2 cup jarred caramel ice cream topping plus more for serving
- 1 (15.25 oz) box spice cake mix
- ½ cup unsalted butter cubed (1/2 cup = 1 stick)
- Vanilla ice cream for serving
Recipe Video
Instructions
- Grease crockpot with cooking spray. Set aside.
- In a large bowl, whisk together pumpkin, brown sugar, vanilla, cinnamon, ginger, cloves, nutmeg, and salt.
- Dump mixture into crockpot and spread with a spatula to evenly cover the bottom of the crockpot.
- Top filling with pecans and then caramel.
- Pour in cake mix and use your hands to spread it out evenly and gently press it down.
- Top with cubed butter.
- Cover with a thin tea towel (this catches any condensation), then place lid on top.
- Cook on HIGH for 2-3 hours*, or until cake is cooked to your liking.
- Scoop and serve with vanilla ice cream and an extra sprinkle of pecans and drizzle of caramel.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:4-5 Months
Reheat:Bake or microwave
*Storage times may vary based on temperature and conditions
Notes
*2 - 2/12 hours was perfect for me. Would probably also work to cook this on LOW for 4-6 hours.
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Nutrition Information
Nutrition Facts
Crockpot Pumpkin Dump Cake
Amount Per Serving (1 scoop)
Calories 371 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 356mg15%
Potassium 259mg7%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 28g31%
Protein 3g6%
Vitamin A 5530IU111%
Vitamin C 1.7mg2%
Calcium 68mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: crockpot dessert, crockpot dump cake, crockpot fall dessert, dump cake, fall desserts, fall recipes, pumpkin cake, pumpkin dump cake, slow cooker dump cake, slow cooker fall dessert, slow cooker pumpkin dump cake
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