Description
This Pumpkin Spice Dump Cake is the ultimate effortless dessert for cozy autumn gatherings. By replacing oven baking with a slow cooker technique, this recipe creates a moist, flavorful pumpkin base topped with a perfectly crumbly cake crust. It is a reliable, family-friendly treat that saves time without sacrificing quality, ensuring a delicious result every single time.
Ingredients
1 cup granulated white sugar
30 oz canned 100% pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
18.25 oz yellow or white cake mix
1/2 cup cold unsalted butter
Cinnamon to taste
Instructions
Combine the sugar, pumpkin puree, pumpkin pie spice, and salt directly in the bottom of a 6-quart slow cooker.
Stir thoroughly until the mixture is smooth and consistent.
In a separate medium bowl, mix the dry cake mix and cold butter using a pastry blender until the mixture resembles small, coarse peas.
Sprinkle the crumbly cake mixture evenly over the top of the pumpkin base.
Dust the top generously with cinnamon.
Place a paper towel across the top of the slow cooker insert before placing the lid on to absorb excess moisture.
Cook on high for 3.5 hours.
Notes
Use a paper towel under the lid to prevent condensation from making the cake topping mushy. Serve warm, perhaps with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 10
- Cook Time: 210
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg