Crockpot Pumpkin Dump Cake
Crockpot Pumpkin Dump Cake. An easy homemade pumpkin pie filling made with pumpkin, brown sugar, vanilla, cinnamon, ginger, cloves, nutmeg, and salt gets topped with caramel, pecans, spice cake mix, and butter. Don't forget to serve it warm with a scoop of vanilla ice cream!
Servings: 12 people
Calories: 371kcal
Equipment
Ingredients
- 1 (15 oz) can pumpkin purée not pumpkin pie filling
- 1/2 cup brown sugar 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
- 1/2 cup unsalted butter cubed (1/2 cup = 1 stick)
- Vanilla ice cream for serving
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.
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Video
Notes
*2 - 2/12 hours was perfect for me. Would probably also work to cook this on LOW for 4-6 hours.
Nutrition
Calories: 371kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 356mg | Potassium: 259mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5530IU | Vitamin C: 1.7mg | Calcium: 68mg | Iron: 2.6mg