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Slow Cooker Pumpkin Dump Cake

This slow cooker pumpkin dump cake is the perfect recipe to have on hand when you need an easy, delicious dessert full of fall flavors and spices. You’ll only need a few ingredients and a slow cooker to create a rich, indulgent treat to impress your holiday guests! 
Author Chenée Lewis

Ingredients

  • 1 15- ounce can pumpkin purée
  • 1 14- ounce can evaporated milk
  • 2 large eggs room temperature
  • 2 tsp pumpkin pie spice
  • ¾ cup light brown sugar
  • 1 15.25- ounce box yellow cake mix mix only -- do not prepare batter
  • ½ cup salted butter 1 stick, cold -- sliced thinly
  • roasted chopped pecans for topping (optional)

Instructions

  • Spray inside of 5-6 qt. slow cooker with cooking spray.
  • Add pumpkin, evaporated milk, eggs, pumpkin pie spice, and brown sugar to slow cooker and whisk well until smooth.
  • Sprinkle cake mix over pumpkin mixture and spread to even.
  • Spread thin slices of butter all over cake mix, being sure to cover it evenly.
  • Sprinkle pecans, if using, over butter.
  • Slow cook on low for 4 hours or on high for 2 hours, or until cooked through and golden brown on top.
  • Serve warm with whipped cream or vanilla ice cream.

Notes

  • You may also use a spice cake mix and omit the pumpkin pie spice from the pumpkin mixture
  • If your slow cooker is smaller than 6 quarts, you may need to slow cook for an additional hour on low or 30 minutes on high.