Crock Pot Pumpkin Dump Cake
Slow cooker pumpkin dump cake with pumpkin, evaporated milk, eggs, sugar, spice, dry cake mix, and butter.
Ingredients
- 1 can pure pumpkin not pumpkin pie filling
- 3 eggs
- 1 can evaporated milk
- 1 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix dry
- 1/2 cup butter thinly sliced
- Whipped cream or ice cream for serving
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- Whisk pumpkin, eggs, evaporated milk, sugar, pumpkin pie spice, and salt in a bowl until smooth.
- Pour pumpkin mixture into the slow cooker and spread evenly.
- Sprinkle dry cake mix evenly over the pumpkin layer. Do not stir.
- Lay thin slices of butter across the cake mix, covering as much surface as possible.
- Cover and cook on High for 2 to 2 1/2 hours or Low for 3 1/2 to 4 hours, until set.
- During the last 30 minutes, prop the lid slightly open with a wooden spoon handle to release steam.
- Serve warm with whipped cream or ice cream.
Notes
Spray the slow cooker well because pumpkin dump cake sticks. Do not stir the dry cake mix into the pumpkin layer; the separate layers create the topping. A 6-quart slow cooker gives the best surface area. Refrigerate leftovers up to 4 days, but freezing is not recommended because the texture gets watery.
