Pumpkin Dump Cake Recipe made with only three ingredients in the slow cooker. Top this simple cake with rich cream cheese frosting for a quick and easy dessert.
This Pumpkin Dump Cake is a ridiculously easy and delicious fall dessert. We make this every year to enjoy while we are preparing Thanksgiving dinner. (Cooking it in the slow cooker means that we can keep the oven free!)
This recipe is perfect when you need a hands-off dessert. Put all of the ingredients in the slow cooker before dinner and enjoy a warm, fall treat when you’re ready.
What is a Dump Cake?
A dump cake is when you literally just dump it all in the pan and bake. It usually involves cake mix, butter, and some type of canned fruit. Cherry and pineapple are popular options!
For this Pumpkin Dump Cake you will need:
- Pumpkin Puree
- Spice Cake Mix
- Unsalted Butter
The thing about dump cakes though is that they aren’t pretty… and dump cakes made in the slow cooker are especially ugly. As long as you know that going in you can appreciate this super easy cake for what it is.
If you make a dump cake in a baking dish it’s easier to cut into squares, but for this Pumpkin Dump Cake I like it scoop it into individual ramekins. You could also scoop it into a glass and make a Pumpkin Trifle with this recipe as well.
Add a huge dollop of my favorite Easy Cream Cheese Frosting and call it good! The tangy cream cheese frosting pairs perfectly with the warm, fall flavors of the pumpkin spice cake.
You could also serve it with a big scoop of vanilla ice cream. I would let the cake cool before adding the cream cheese frosting so it looks more like cake, but I would probably serve it warm with the ice cream and let it all melt down over the cake.
Either way will be delicious, it will just depend on the presentation you’re going for. You could also add a drizzle of caramel sauce, a sprinkle of cinnamon or pumpkin pie spice, or even a splash of rum or brandy for a boozy treat.
- 2 cans pumpkin puree (15oz cans)
- 1 box spice cake mix
- 1 cup unsalted butter
- Add the two cans of pumpkin to the bottom of the slow cooker and spread evenly.
- Cover the pumpkin with the box of cake mix evenly.
- Add the butter on top.
- Cover and cook on high for two hours.
- After two hours, stir everything together until mixed well.
- Recover and cook for an additional one hour.
Serve with Cream Cheese Frosting or a scoop of vanilla ice cream.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 485 Total Fat: 26g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 61mg Sodium: 485mg Carbohydrates: 62g Net Carbohydrates: 0g Fiber: 4g Sugar: 32g Sugar Alcohols: 0g Protein: 4g