Name: Crockpot Pumpkin Dump Cake
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree (unsweetened); 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves); 1/2 tsp salt; 3 large eggs; 1 can (12 oz) evaporated milk; 1 box (15.25 oz) yellow or spice cake mix; 3/4 cup unsalted butter, melted

Why You’ll Love This Recipe

This dessert requires minimal prep and no mixing bowls for the cake layer—just “dump” and cook. The slow cooker keeps it warm for serving, making it ideal for potlucks and holiday dinners. It’s full of pumpkin spice flavor, pairs beautifully with whipped cream or ice cream, and is nearly impossible to mess up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (unsweetened)
Granulated sugar
Brown sugar
Pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Salt
Eggs
Evaporated milk
Yellow or spice cake mix
Unsalted butter (melted)

Directions

Grease the insert of a slow cooker.
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, pumpkin spice, salt, eggs, and evaporated milk until smooth.
Pour the pumpkin mixture into the prepared slow cooker.
Evenly sprinkle the dry cake mix over the pumpkin layer—do not stir.
Drizzle melted butter evenly over the cake mix layer.
Cover and cook on high for 2–3 hours or low for 4–5 hours, until the top is golden and the filling is set.
Serve warm directly from the slow cooker, topped with whipped cream or ice cream if desired.

Servings and timing

Serves 8–10 people.
Prep time: 10 minutes
Cook time: 2–3 hours on high or 4–5 hours on low

Variations

Use spice cake mix for a stronger autumn flavor.
Add chopped pecans or walnuts to the topping for crunch.
Sprinkle white chocolate chips over the cake mix before adding butter.
Swap evaporated milk for half-and-half or heavy cream for extra richness.
Stir a splash of maple syrup into the pumpkin filling for added depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–40 seconds or warm the entire dessert in the slow cooker on low until heated through. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-drained and smooth before using.

Do I stir the cake mix into the pumpkin filling?

No, layering is key for the proper cobbler-like texture.

Can I use gluten-free cake mix?

Yes, a gluten-free yellow or spice cake mix works perfectly.

How do I prevent a soggy topping?

Place a paper towel under the slow cooker lid to catch excess steam.

Can I double the recipe?

Yes, but use a larger slow cooker and add extra cooking time.

Can I bake this in the oven instead?

Yes, bake in a 9×13-inch dish at 350°F (175°C) for 45–50 minutes.

Can I add nuts or fruit?

Yes, chopped pecans, walnuts, or even cranberries work well.

Does it need to be refrigerated?

Yes, because of the custard-like pumpkin layer.

Can I make it ahead of time?

You can prepare the pumpkin filling in advance and assemble before cooking.

What’s the best topping for serving?

Whipped cream, vanilla ice cream, or caramel sauce are all great choices.

Conclusion

Crockpot Pumpkin Dump Cake is the ultimate low-effort fall dessert, combining creamy spiced pumpkin with a buttery cake topping that cooks to perfection in the slow cooker. Easy to assemble and perfect for serving straight from the pot, it’s a warm and inviting treat that will have everyone coming back for seconds.