Recipe for Slow Cooker Pumpkin Dump Cake - 365 Days of Slow Cooking and Pressure Cooking (2024)

November 11, 2011

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Slow Cooker Pumpkin Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Karen Petersen
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
Yield: 8-10 servings 1x

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Description

An easy slow cooker dump cake with pumpkin!

Ingredients

Scale

1 cup white sugar
2 (15 oz) cans pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 (18.25 oz) white or yellow cake mix
1/2 cup butter
Cinnamon

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Instructions

1. In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt. Stir.
2. In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Sprinkle the cake mix on top of the pumpkin puree.
3. Sprinkle cinnamon on top of the cake mix.
4. Place a double layer of paper towels on top of your slow cooker. Place the lid over the paper towel and make sure it is secure. (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours or on HIGH for 90 minutes-2 hours. Remove the lid and turn to warm. Let sit on warm for 20-30 minutes and then serve with vanilla ice cream (we served ours with pumpkin ice cream)

Notes

Ideal slow cooker size: 5-6 quart

Category: Dessert
Method: Slow Cooker
Cuisine: American

Review:
I saw this pumpkin cobbler recipe and decided I needed to try it in the slow cooker. I ended up changing it quite a bit but I knew it would work since this cherry recipe and this peach recipe work so well. I used the paper towel trick that I love to prevent drippage on top of the cake. I am definitely not usually a pumpkin dessert person (unless it’s pumpkin combined with chocolate chips) but this one I’d have to say is good to have seasonally in the fall. Plus it’s super duper easy. So if you’re not a chocolate person, this just may be the dessert for you.

Comments

Sandy says
September 29, 2023 at 10:49 am

Might be fun to try with a spice cake mix if you can find one!
Reply
- Karen says
  September 29, 2023 at 11:06 am
  
  great idea!
  Reply
Lauren says
October 27, 2021 at 7:24 am

I know this is an old post, but I was wondering if anyone has tried doubling the recipe for this? Seems like I would have room in the slow cooker, but would it cook unevenly or turn out fine?
Reply
- Karen says
  November 2, 2021 at 1:42 pm
  
  You could do that but I would increase cooking time by 30% or so.
  Reply
Seth says
December 22, 2020 at 10:17 am

If I make it in Ninja Foodi, what settings should I use?
Reply
Tracy McGregor says
November 3, 2020 at 11:09 am

Hi is the butter unsalted butter or can it be salted? Also can you melt the butter and drizzle it over the cake mix, I have a cobbler recipe and that is how it is done. I don’t have a pastry blender and the fork sounds time consuming hahaha. I love all things Pumpkin….glad a saw this, def going to try it.
Reply
- Karen says
  November 3, 2020 at 6:19 pm
  
  I used unsalted but either way you’ll be fine. And yes you can melt it! Should work great.
  Reply
Dee says
October 5, 2020 at 12:50 am

This was sooooo sweet that I’m having only 1/4 cup servings with a dollop of vanilla laced plain greek yogurt.
I used the slow cooker function in my instant pot and it would not get done. I kept resetting it for another hour and another hour. I was not a happy camper about that. I read somewhere that the low setting on the instant pot doesn’t work well and that I should use the high setting instead, which I did in this case. Do you think it would have been better to use a pan inside the instant pot liner?
Reply
- Karen says
  October 5, 2020 at 12:55 pm
  
  Dee, I haven’t heard anything good about the Instant Pot being used as a slow cooker. I always just use my trusty oval shaped slow cooker. You could try cooking it pot in pot with the pressure cook feature. Though it would come out with a different texture for sure.
  See Also
  CrockPot Honey Cake Recipe CrockPot Stuffed and Baked Apple Recipe CrockPot Pound Cake Recipe 36 Vegan Halloween Recipes That Are Scary Delicious
  Reply
B Wayne says
November 23, 2019 at 4:26 pm

I’ve made this twice. The first was a bit sweet for my taste so I reduced the sugar to 3/4 c and I preferred it.
Reply
- Karen says
  November 23, 2019 at 9:31 pm
  
  Okay thanks good to know!
  Reply
- DRM says
  November 29, 2019 at 11:56 am
  
  Hi! Did you by any chance prepare the cake mix according to the package directions before dumping it into the cooker?
  I did…..and am hoping it comes out good; LOL!! (I put in the oil, water, eggs…..and shortened the water on this recipe.
  Happy TG!!
  Reply
  - Karen says
    December 3, 2019 at 7:43 am
    
    How did it turn out?
    Reply
- Jan says
  August 24, 2022 at 11:04 pm
  
  Was just noticing the sugar, just lost 30# on healthy keto so want to try with stevia, wouldn’t use half that much sweetener, oh my! Only reason I’m making at all is I had a cake mix before I did keto & need to use it up now that I reached my weight goal. Home made is healthier too so will be last cake mix I am buying!
  Reply
Jeannie mccoy-seeder says
November 18, 2019 at 3:57 am

any guess on how much cinnamon was used ? I feel like I will under or over use .. 🙁
Reply
- Karen says
  November 18, 2019 at 6:49 pm
  
  I’d use 1/2 tsp of cinnamon
  Reply
Sara says
November 4, 2019 at 2:47 am

This recipe looks and sounds so delicious 😋🤤 i cannot wait to try it! I this year for my first time made my own 🎃 puree that ive stored and froze for later use snd cannot wait too see how it turns out in this recipe i work nights as does my bf so this is something easy i can fix while we utilize other crockpots in the kitchen to keep the temperatures down in the arizona heat (just recently moved here)
Reply
- Karen says
  November 4, 2019 at 1:10 pm
  
  Hope you liked it Sara!
  Reply
Ann T. says
October 21, 2019 at 10:19 am

I made this and it was delicious! Served it with a scoop of vanilla ice cream. Definitely a keeper and I will be making it a lot more this Fall season. Easy and really yummy.
Reply
- Karen says
  October 21, 2019 at 7:06 pm
  
  So happy you enjoyed it Ann!
  Reply
Sandy says
August 14, 2019 at 7:01 pm

This looks so scrumptious. My whole family loves pumpkin & this looks like a winner, & it’s so easy too. I can’t wait to try it.
Reply
- Karen says
  August 14, 2019 at 9:26 pm
  
  Hope you like it Sandy!
  Reply
Donna McGee says
December 9, 2018 at 12:29 pm

Have you made this in the Instant Pot?
Reply
- Karen says
  See Also
  #105 - Cinnabon Clone Cinnamon Buns Recipe - 365 Days of Easy Recipes
  December 17, 2018 at 4:03 pm
  
  No I haven’t! I need to give it a try though. I think you’d have to use the pot in pot method.
  Reply
  - Joy says
    November 17, 2019 at 11:57 pm
    
    You can slow cook in a instant pot but you have to order the glass lid with the vent hole.. I bought mine recently from Amazon..
    Reply
Barb says
November 18, 2018 at 10:37 pm

To serve, do you scoop it out?
Reply
- Karen says
  November 19, 2018 at 12:13 pm
  
  Yes I just scoop into into bowls and top with whipped cream.
  Reply
Lana Butler says
November 18, 2018 at 5:18 pm

If you don’t have a cake mix what would the ingredients you would use from scratch. Flour???
Reply
- Karen says
  November 19, 2018 at 4:21 pm
  
  Yikes! Sorry I don’t know. This is just one of those recipes that I’ve only made with the mix.
  Reply
Carol says
November 23, 2017 at 9:10 am

Just found this recipe..as I am Gluten Free…I bought a GF cakemix to use..
Can’t wait for this to eat..later today
Since I am the only GF person…do I have to share?…lol
Reply
- Karen says
  November 25, 2017 at 7:53 pm
  
  Did you like it?
  Reply
  - Carol Coppage says
    November 18, 2018 at 3:43 pm
    
    Liked it so much..repeating for Thanksgiving This year 2018.
    Best part was my non GF family members ate it and loved it…even the kids
    Reply
    - Karen says
      November 19, 2018 at 4:22 pm
      
      Oh good!
      Reply
DieselRipley says
October 10, 2017 at 9:29 am

Can not wait to try this one !!!
Reply
Pat says
September 19, 2017 at 10:40 pm

I LOVE PUMPKIN I can’t wait to try this.
Reply
- Karen says
  September 21, 2017 at 1:56 pm
  
  me too! yay for pumpkin season.
  Reply
Betty says
March 22, 2017 at 6:57 pm

I just found this recipe…. I can’t wait to fix this!!! I love pumpkin…
Reply
- Karen says
  March 23, 2017 at 11:34 am
  
  I hope you like it!
  Reply
Jasmin says
November 23, 2016 at 8:51 pm

Hi can I double the recipe how would I go about doing that first time baking anything ?
Reply
- Jasmin says
  November 23, 2016 at 8:54 pm
  
  And can I make it the night before
  Reply
- Karen says
  November 26, 2016 at 10:00 pm
  
  you could double it! And as for making it the night before are you talking about cooking it or just putting the batter together?
  Reply
Kim Back says
November 6, 2016 at 2:34 pm

I wonder how it would be to add some pecans? Here in Ga. I just harvested a few!
Reply
- Karen says
  November 7, 2016 at 11:42 am
  
  I bet it would be amazing!
  Reply
Jessica says
October 3, 2016 at 12:49 am

I can’t wait to try this
Reply
Angela S. says
September 25, 2016 at 1:11 pm

Dear Karen,
I stumbled upon the recipe a few days ago and I was going to save it to bake at my mom’s house the next time I was there. But I just couldn’t wait! I’m glad that I made it last night. It wasn’t ready until after bedtime though, but it made for a pretty good breakfast. Thanks for sharing this recipe. I wonder what else I can find on your blog…..hmm…(click, click, click,….)
Reply
- Karen says
  September 26, 2016 at 11:41 am
  
  Angela, this made me laugh!! Glad you liked it. You know what else is good for breakfast? This recipe: http://www.365daysofcrockpot.com/day-10-hot-fudge-cake/
  Reply
  - Bird says
    November 17, 2019 at 8:57 pm
    
    We’ve made this for years, it starts out water on top but after baking the cake is on top and hot fudge on bottom and we served within scoop of ice cream on top while hot. My recipe uses bisquick I believe though. The recipe is a great source of protein and my husband has Cystic Fibrosis and I have Pulmonary Fibrosis so we need the high protein recipes.
    Reply
Karen Gilloon says
September 20, 2016 at 4:57 am

I have an eight quart…can I make it in the oven? I really want to taste this, love pumpkin! Thank you, Karen
Reply
- Karen says
  September 20, 2016 at 9:44 am
  
  I’m sure you could make it in the oven no problem.
  Reply
Jean SCHULER says
October 20, 2015 at 9:47 pm

Your Cherry recipe says to grease the bottom of the crock pot. Should we for the Pumpkin and Peach?
Reply
- [emailprotected] says
  October 21, 2015 at 6:46 pm
  
  it will help clean up but it's up to you!
  Reply
Edie Dickey says
October 10, 2015 at 2:30 pm

I have this in my slow cooker right now….can't wait to see how it turns out….
Reply
- [emailprotected] says
  October 14, 2015 at 6:15 pm
  
  Edie, I hoped you like it!
  Reply
Anonymous says
September 12, 2012 at 4:55 am

Made this earlier tonight for my pumpkin-loving kids…I easily halved the recipe for my smaller crock pot and added a touch of maple to the pumpkin mixture…amazingly delicious and oh so easy!! Can't wait to make it again! I'm tempted to do an apple-caramel tweak next time…I LOVE this season 🙂
Reply