Get ready to transform your kitchen into a cozy autumn paradise with the most effortless and mouthwatering dessert you'll ever make! This Slow Cooker Pumpkin Dump Cake is about to become your new obsession - imagine a dessert so incredibly easy that it practically makes itself, while filling your home with the most irresistible warm, spicy aroma. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver maximum flavor with minimal effort, making it the perfect treat for busy weeknights, holiday gatherings, or when you simply need a slice of pure comfort.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Prepare your slow cooker by lightly greasing the interior with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, and ground cinnamon until smooth and well combined. The mixture should have a consistent orange color and creamy texture.
- Pour the pumpkin mixture into the prepared slow cooker, spreading it evenly across the bottom to create a uniform base layer.
- Sprinkle the dry yellow cake mix directly over the pumpkin mixture, ensuring complete and even coverage across the entire surface.
- Drizzle the melted butter evenly over the cake mix layer, allowing it to seep into the dry ingredients and create moisture.
- If desired, scatter the chopped pecans across the top of the cake mix for added crunch and nutty flavor.
- Cover the slow cooker with its lid and set to cook on low heat for 3 hours. Avoid lifting the lid during cooking to maintain consistent temperature.
- After 3 hours, check the cake's doneness by inserting a toothpick into the center. If it comes out clean with a few moist crumbs, the cake is ready.
- Turn off the slow cooker and allow the cake to cool for 15-20 minutes before serving. This helps the cake set and makes it easier to slice.
- Serve warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Tips
- Grease your slow cooker thoroughly to prevent sticking and ensure easy serving.
- Whisk the pumpkin mixture until completely smooth to avoid lumps in your cake.
- Distribute the cake mix and melted butter evenly for consistent texture and moisture.
- Resist the temptation to lift the slow cooker lid during cooking - this helps maintain an even temperature.
- For extra richness, use unsalted butter and consider adding a pinch of nutmeg or pumpkin pie spice to the mixture.
- Let the cake rest for 15-20 minutes after cooking to help it set and make slicing easier.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
- Store leftovers in the refrigerator and gently reheat before serving for the best texture and flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
