Sweet Crockpot Pumpkin Dump Cake

Fall desserts are some of my favorites to make because they practically cook themselves. I love being able to throw something together without much fuss, especially when the house fills up with that warm pumpkin spice smell. But I’m not about to spend my afternoon babysitting an oven.

That’s why this crockpot pumpkin dump cake is my go-to when I need dessert without the stress. You literally dump everything in and let it do its thing. I can get it started in the morning and forget about it until dinner. No mixing bowls, no fancy techniques, and definitely no standing around waiting.

Want something easy that tastes like you tried? This is it. The crockpot does all the work while you go about your day. It’s the kind of recipe I make when I want to look like I have my life together, even when I really don’t.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure you’re not accidentally picking up pumpkin pie filling, which already has sugar and spices added. Most brands like Libby’s or store brands work perfectly fine, and there’s really no noticeable difference between them once everything is mixed together. If you happen to have fresh pumpkin puree on hand, you can absolutely use that instead, though canned is much easier and gives consistent results every time. Just check that your can says “100% pure pumpkin” on the label and you’re all set.

Options for Substitutions

This dump cake is pretty forgiving, so here are some easy swaps you can make:

• Pumpkin puree: Make sure you’re using plain pumpkin puree and not pumpkin pie filling – they’re not the same thing. If you can’t find canned pumpkin, you can use sweet potato puree instead for a similar texture and taste.
• Evaporated milk: In a pinch, you can substitute with 1 cup of heavy cream or half-and-half. The texture will be slightly richer but still delicious.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves to make your own blend.
• Yellow cake mix: Spice cake mix works really well here and adds extra warmth to the dessert. White cake mix is fine too, though the flavor will be a bit milder.
• Pecans: Walnuts are a great substitute if you prefer them, or you can use chopped almonds. If you’re not into nuts at all, just leave them out – the cake will still turn out great.
• Butter: You can use salted butter if that’s what you have on hand, just skip adding any extra salt to the recipe.

Watch Out for These Mistakes While Baking

The biggest mistake with dump cakes is stirring the layers together – resist the urge and keep everything in distinct layers, as the magic happens when the cake mix slowly absorbs moisture from below and creates that signature crusty top.

Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which already contains spices and sugar that will throw off the entire recipe and make it overly sweet.

Don’t skip melting the butter completely, and drizzle it evenly over every bit of the dry cake mix to avoid dry, floury patches that won’t cook properly.

Finally, check your crockpot after about 2.5 hours since cooking times vary – you want the edges set and slightly pulling away from the sides, but the center should still have a slight jiggle for that perfect gooey texture.

What to Serve With Pumpkin Dump Cake?

This pumpkin dump cake is pretty rich and sweet on its own, so a big scoop of vanilla ice cream on top is always my go-to – the cold ice cream melting into the warm cake is absolutely perfect. Whipped cream is another great option if you want something a bit lighter, and you can even add a sprinkle of cinnamon on top for extra fall flavor. I like serving this at holiday gatherings with coffee or hot apple cider on the side, which really brings out all those cozy pumpkin spices. If you’re feeling fancy, a drizzle of caramel sauce over each serving takes it to the next level without much extra effort.

Storage Instructions

Store: Keep your pumpkin dump cake covered with foil or in an airtight container in the fridge for up to 4 days. The texture stays moist and the flavors actually get better after a day or two, so it’s great for making ahead for a holiday gathering.

Freeze: You can freeze individual portions wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. It’s nice to have a slice tucked away when you’re craving something sweet and seasonal.

Serve: Enjoy it cold straight from the fridge, or warm it up in the microwave for about 30 seconds. I like mine warm with a scoop of vanilla ice cream on top, but it’s honestly delicious either way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-3000
• Protein: 38-45 g
• Fat: 105-120 g
• Carbohydrates: 415-440 g

Ingredients

For the pumpkin layer:

• 1 can (15 oz) pumpkin puree (not pumpkin pie blend)
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 2 tsp pumpkin pie seasoning
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

For the topping:

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Step 1: Prepare the Pumpkin Mixture

• 1 can (15 oz) pumpkin puree (not pumpkin pie blend)
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 2 tsp pumpkin pie seasoning
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Spray the inside of your crockpot (preferably a 6-quart size) with cooking spray to prevent sticking.

In a medium-sized bowl, combine the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie seasoning, cinnamon, and vanilla extract.

Mix everything well to create a smooth pumpkin custard base, then pour it evenly into the bottom of the prepared crockpot.

Step 2: Make the Cake Crumble Topping

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)

In a separate bowl, combine the yellow cake mix and the melted butter.

Mix with a fork or your hands until the mixture becomes crumbly and doughy.

Sprinkle this cake crumble evenly over the pumpkin mixture in the crockpot, covering the entire surface.

Next, sprinkle the chopped pecans on top for added crunch and flavor—I like using pecans here for their toasty richness, but you can leave them out if you prefer.

Step 3: Cook the Pumpkin Dump Cake

Cover the crockpot with its lid.

Cook on high heat for 2 hours or on low heat for 4 hours, until the cake is set and the topping is lightly golden.

Once done, scoop out portions to serve warm.

For a true treat, I love adding a scoop of vanilla ice cream or a dollop of whipped cream on top—this really brings out the comforting fall flavors.

Sweet Crockpot Pumpkin Dump Cake

Delicious Sweet Crockpot Pumpkin Dump Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 12 minutes mins

Total Time 3 hours hrs 17 minutes mins

Servings: 4

Calories: 2875

Ingredients Method

Ingredients

  

For the pumpkin layer:

• 1 can (15 oz) pumpkin puree (not pumpkin pie blend)
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 2 tsp pumpkin pie seasoning
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

For the topping:

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Method

 

1. Spray the inside of your crockpot (preferably a 6-quart size) with cooking spray to prevent sticking. In a medium-sized bowl, combine the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie seasoning, cinnamon, and vanilla extract. Mix everything well to create a smooth pumpkin custard base, then pour it evenly into the bottom of the prepared crockpot.
2. In a separate bowl, combine the yellow cake mix and the melted butter. Mix with a fork or your hands until the mixture becomes crumbly and doughy. Sprinkle this cake crumble evenly over the pumpkin mixture in the crockpot, covering the entire surface. Next, sprinkle the chopped pecans on top for added crunch and flavor—I like using pecans here for their toasty richness, but you can leave them out if you prefer.
3. Cover the crockpot with its lid. Cook on high heat for 2 hours or on low heat for 4 hours, until the cake is set and the topping is lightly golden. Once done, scoop out portions to serve warm. For a true treat, I love adding a scoop of vanilla ice cream or a dollop of whipped cream on top—this really brings out the comforting fall flavors.