Crockpot Pumpkin Dump Cake

There’s nothing quite like the smell of pumpkin spice filling the house on a crisp autumn day, and this Crockpot Pumpkin Dump Cake is my go-to recipe for capturing that feeling. It has a warm, gooey pumpkin pie layer topped with a buttery, crumbly cake crust that is just irresistible.

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I remember my mom pulling out her slow cooker every fall to make soups and stews. She always said it was her secret weapon for a cozy meal without spending all day in the kitchen. I’ve carried that tradition on, but I love discovering new ways to use it, especially for desserts!

This recipe is the definition of low-stress, high-reward. It’s a comforting, hearty dessert that feels special enough for a holiday but is simple enough for a weeknight. My best tip? Don’t be afraid to get creative with your toppings!

What You Need to Make This Recipe

This simple dessert comes together with pantry staples you might already have for fall baking. The canned pumpkin puree and spiced cake mix do all the heavy lifting in this Crockpot Pumpkin Dump Cake, creating a perfect texture and flavor. The full ingredient list and measurements are in the recipe card below!

How to Make Crockpot Pumpkin Dump Cake

Making this dessert is as easy as one, two, three! You’ll start by mixing the pumpkin filling ingredients and spreading them in the bottom of your prepared slow cooker. Then, you’ll sprinkle the dry cake mix over the top, followed by melted butter and pecans. Just put the lid on and let the Crockpot Pumpkin Dump Cake cook to perfection.

Crockpot Pumpkin Dump Cake

Enjoy the easiest, most delicious fall dessert with this Crockpot Pumpkin Dump Cake! A rich pumpkin pie layer is topped with a buttery, spiced cake crust, all cooked to perfection in your slow cooker.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Layer

• 29 oz canned pumpkin puree not pumpkin pie filling
• 12 oz evaporated milk
• 3 large eggs lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

For the Cake Topping

• 1 box spiced cake mix (about 15.25 oz), or yellow cake mix
• 1 cup unsalted butter melted (2 sticks)
• 1 cup chopped pecans optional

Equipment

• 6-quart Crockpot or Slow Cooker
• Large Mixing Bowl
• Whisk
• Spatula

Method

 

Prepare the Crockpot and Pumpkin Layer

• Spray the inside of a 6-quart crockpot with non-stick cooking spray or line with a slow cooker liner for easy cleanup.
• In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, lightly beaten eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth and well combined.
• Pour the pumpkin mixture into the prepared crockpot and spread it into an even layer with a spatula.

Add the Topping and Cook

• Sprinkle the dry cake mix evenly over the top of the pumpkin layer. Do not stir.
• If using, sprinkle the chopped pecans over the dry cake mix.
• Slowly and evenly drizzle the melted butter over the entire surface, covering as much of the dry cake mix as possible.
• Place a layer of paper towels over the top of the crockpot insert before placing the lid on. This will absorb condensation and prevent the cake topping from becoming soggy.
• Cook on HIGH for 2.5 to 3 hours or on LOW for 4 to 5 hours. The cake is done when the center is mostly set and the edges are bubbling and pulling away from the sides.

Serve

• Turn off the crockpot and carefully remove the lid and paper towels. Let the cake cool for at least 20-30 minutes before serving. It will firm up as it cools.
• Serve warm, scooped directly from the crockpot. It's delicious on its own or topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Paper Towel Trick: Don't skip the paper towel under the lid! It is the key to getting a perfectly crisp, cake-like topping instead of a soggy one.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual portions in the microwave.

Variations: Feel free to use a yellow cake mix or even a chocolate cake mix for a different flavor profile. Walnuts can be substituted for pecans.

Pro Tips for Making This Crockpot Pumpkin Dump Cake

Over the years, I’ve learned a few things that make this Crockpot Pumpkin Dump Cake turn out perfectly every single time. Here are some of my favorite tips straight from my kitchen to yours:

• Line Your Slow Cooker: For the easiest cleanup, I always use a slow cooker liner or give it a very generous coating of non-stick spray. It makes serving and washing up a breeze.
• Don’t Mix It Up: Resist the urge to stir the layers together! The magic of a dump cake is in the distinct layers. The butter melts down into the cake mix, creating that wonderful cobbler-like topping.
• My Secret Trick: Before I put the lid on, I place a clean kitchen towel or a few paper towels under it. This catches any condensation from dripping onto the cake, ensuring the topping stays crumbly and delicious instead of getting soggy.
• Check for Doneness: Every slow cooker heats a little differently. Your cake is done when the center is set and the edges are bubbling slightly.

Fun Variations for Crockpot Pumpkin Dump Cake

One of the best parts about this Crockpot Pumpkin Dump Cake is how easy it is to customize. It’s a fantastic base for getting creative! Here are a few variations my family loves:

• Switch Up the Cake Mix: While spiced cake mix is classic, a yellow cake mix or even a butter pecan cake mix would be delicious. For a richer flavor, try it with a chocolate cake mix!
• Add a Cream Cheese Swirl: For a tangy twist, mix 8 ounces of softened cream cheese with 1/4 cup of sugar and an egg. Dollop it over the pumpkin layer before adding the cake mix. It tastes like a pumpkin cheesecake! If you love cheesecake flavors, you should also try my Caramel Apple Cheesecake.
• Different Toppings: Don’t have pecans? Walnuts work wonderfully, or you can leave the nuts out entirely. A sprinkle of toffee bits or shredded coconut over the top before cooking adds a lovely texture.

What to Serve With Crockpot Pumpkin Dump Cake

This Crockpot Pumpkin Dump Cake is absolutely divine on its own, but a little something extra can take it over the top. Here are my favorite ways to serve it:

• A big scoop of vanilla bean ice cream is a classic choice. The cold creaminess pairs perfectly with the warm, spiced cake.
• A dollop of freshly whipped cream or a spoonful of cool whip is a lighter, airy option.
• For an extra touch of decadence, drizzle a little bit of warm caramel sauce over the top right before serving.

How to Store Crockpot Pumpkin Dump Cake

Storing leftovers is simple, and this Crockpot Pumpkin Dump Cake tastes just as good the next day! Once it has cooled completely, you can cover the slow cooker crock with a lid or plastic wrap and store it directly in the refrigerator for up to 4 days.

For reheating, you can microwave individual portions for about 30-45 seconds. My personal tip is to store leftovers in an airtight glass container. I find it keeps the flavors fresh and makes for easy reheating.

Nutritional Benefits

While this is definitely a treat, pumpkin itself is packed with vitamins and fiber. This Crockpot Pumpkin Dump Cake is a wonderful way to enjoy a comforting, family-friendly dessert that brings everyone to the table with a smile.

FAQs

Can I use a different cake mix?

Yes! Spice cake mix is a natural fit, but you can easily substitute it with yellow, butter pecan, or even chocolate cake mix for a different flavor profile. It’s a great way to use what you have in your pantry.

Do I need to pre-cook the pumpkin?

Not at all! The beauty of this recipe is its simplicity. You’ll use canned pumpkin puree directly in the mix, which saves a ton of prep time. Just open the can and you’re ready to go.

Can this be made in the oven?

Absolutely! While this is designed as a Crockpot Pumpkin Dump Cake, you can adapt it for a 9×13 inch baking dish. Bake at 350°F (175°C) for about 50-60 minutes, or until the top is golden and the filling is set.

How do I know when the dump cake is done?

The cake is ready when the topping is golden brown and looks fairly dry, and the pumpkin layer is bubbly around the edges. A toothpick inserted into the cakey part should come out with just a few moist crumbs attached.

Conclusion

I hope this Crockpot Pumpkin Dump Cake brings as much warmth and joy to your kitchen as it does to mine. It’s the perfect, stress-free dessert for any fall gathering, Thanksgiving feast, or just a quiet evening at home. It proves that you don’t need to spend hours in the kitchen to create something truly special and delicious. If you’re looking for another show-stopping holiday dessert, you might also love this Thanksgiving Piecaken!

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