Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crock pot pumpkin dump cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
Crock Pot Pumpkin Dump Cake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Crock Pot Pumpkin Dump Cake is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have crock pot pumpkin dump cake using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crock Pot Pumpkin Dump Cake:
- Make ready Cake
- Get 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling
- Take 1/2 cup granulated sugar
- Get 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
- Take 1/2 tsp sea salt
- Make ready 1 box (15.25 oz) yellow or white cake mix - unprepared
- Get 1 stick unsalted butter - melted
- Make ready 1/2 cup chopped pecans
- Make ready vanilla extract (optional, I added about 1 tsp)
- Make ready whipped cream topping
- Get 1 cup heavy whipping cream (aka double cream)
- Prepare 1/4 cup powdered sugar (aka confectioners' or caster sugar)
- Take 1 tsp vanilla extract (optional)
In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. This Crockpot Pumpkin Dump Cake is like a layer of creamy pumpkin mousse topped by a layer of (gluten free) spice cake. This pumpkin dump cake with yellow cake mix and a few other ingredients is a snap to make.
Instructions to make Crock Pot Pumpkin Dump Cake:
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt (And optional vanilla) in a large bowl, then dump it into the slow cooker insert. Spread out evenly.
- Sprinkle the DRY cake mix evenly over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish by sprinkling with the chopped pecans.
- Cover and cook on low for 4 to 4.5 hours. Do NOT remove the cover in this time. Just trust it's doing its thing. The edges of the cake should be starting to brown and crisp slightly when done.
- When ready to serve, use a handheld or stand mixer woth a whick attachment to whip the cream and powdered sugar (and optional vanilla) together in a large bowl until stiff peaks form. Or make ahead too and store covered in fridge until serving time.
- Serve the cake warm with a dollop of the whipped cream.
- NOTE: You could also use chopped walnuts instead of pecans, or simply omit nuts if there is an allergy or you do not like them. But they are a great textural element, adding an excellent crunch.
- NOTE: If the cake is done before it's time for dessert it is perfectly fine to switch to warm until you're ready.
This Crockpot Pumpkin Dump Cake is like a layer of creamy pumpkin mousse topped by a layer of (gluten free) spice cake. This pumpkin dump cake with yellow cake mix and a few other ingredients is a snap to make. You just put it together, then cook it for less than three hours in your Crock-Pot. Add the pumpkin and cake mixture to the crock pot Top with dollops of cream cheese frosting and stir around a little, careful not to push it to the bottom of the cake mix though. You just want to swirl it.
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