Crock-Pot Pumpkin Dump Cake

crock-pot pumpkin dump cake
crock-pot pumpkin dump cake

Crock-Pot Pumpkin Dump Cake

Thanksgiving and Christmas is the time for pumpkin pie! That sweet taste of pumpkin and the flaky crust topped with a dollop of whipped cream! This is my favorite time of the year just to have my first taste of seasonal pumpkin pie.

This dump cake brings all those flavors of pumpkin pie in an easy to make cake. I love that dump cakes are easy to make and also are easy to double. You can make this twice as big by just doubling the recipe and cooking just a little longer.

This recipe can also be made in the oven. Preheat the oven to 350 degrees. Use a well greased 9×13 pan. Bake for 40-45 minutes or until the middle has set.

Print Recipe
Crock-Pot Pumpkin Dump Cake
Pumpkin Pie in a quick and easy dump cake. Top with whipped cream!
crock-pot pumpkin dump cake
Course Dessert
Cuisine American
Prep Time 10 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Course Dessert
Cuisine American
Prep Time 10 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
crock-pot pumpkin dump cake
Instructions
  1. In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
  2. Pour the batter mixture in a 4 qt or larger crock-pot.
  3. Sprinkle the dry cake mix over the batter.
  4. Add melted butter evenly over the top of the dry cake mix.
  5. Cover and Cook on HIGH for 2 hours.
  6. Serve with whipped cream or ice cream.
Recipe Notes

This recipe can also be made in the oven. Preheat the oven to 350 degrees. Use a well greased 9x13 pan. Bake for 40-45 minutes or until the middle has set.

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