Easiest Crockpot Pumpkin Dump Cake – Your Cozy Fall Treat

Experience the joy of autumn with this Easy Crockpot Pumpkin Dump Cake, a cozy dessert bursting with pumpkin flavor.

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Course: Dessert

Cuisine: American

Keyword: Cozy Treat, Crockpot Desserts, Easy Crockpot Pumpkin Dump Cake, Fall Dessert, Pumpkin Cake, Pumpkin Dessert

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: slices

Calories: 300kcal

1 can Pure Pumpkin Use canned for convenience.
1 cup Evaporated Milk Can substitute with coconut milk for a dairy-free version.
3 large Eggs No substitutes if a cohesive texture is desired.
1 cup Granulated Sugar Can reduce for a less sweet cake.
½ cup Brown Sugar Light or dark varieties work.
1 tablespoon Pumpkin Pie Spice A homemade blend can elevate the flavor.

In your crockpot, whisk together the pure pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, and pumpkin pie spice until smooth and well combined.
Evenly sprinkle the dry spice cake mix over the pumpkin mixture. Do not stir! This is essential for creating that delightful cake layer on top.
Slice your butter into small pads and arrange them evenly over the surface of the cake mix. This will melt during cooking, adding richness to the dessert.
Gently sprinkle the chopped pecans on top for a satisfying crunch. You can also replace them with walnuts or skip them for a nut-free option.
Cook on high for about 2 hours. Check for doneness by looking for golden edges and a set top, ensuring it's perfectly cooked.
Serve your delicious creation warm! Enhance it with a generous dollop of whipped cream or a scoop of vanilla ice cream if desired.

Best enjoyed warm with whipped cream or ice cream. Optional caramel drizzle for extra indulgence.