This super easy crockpot pumpkin dump cake recipe is absolutely delicious! The slow cooker does all the work and you have a great fall dessert to serve! We are finishing off a month of Pumpkin recipes this week. I can't believe it has already been a month. I also can't believe next week is September already.
Crockpot Pumpkin Dump Cake Recipe
I am pretty sure we just celebrated Easter and the Fourth of July. 2018 is a year that is flying by and now it is time to start thinking about the holidays. Are you ready to dive into Halloween, Thanksgiving, and Christmas? EEK!
OK! Don't worry for today we will just savor all things pumpkin and not think of the upcoming holidays or the craziness that could start soon. Breathe in the pumpkin spice and savor all things Fall!
Ingredients to make a Pumpkin Dump Cake in the Crockpot
- Yellow cake mix
- Pumpkin puree
- Pumpkin pie spice
- Vanilla pudding
- Milk
- Cream (heavy whipping or table cream)
- Butter
Equipment Needed
Crockpot - We suggest using a crockpot that has a digital timer that automatically switches the slow cooker to warm after a set amount of time.
Great Pumpkin Recipes
Just in case you missed them here are the other amazing pumpkin recipes
Butterscotch Pumpkin No Bake Pie
You can combine the Crock Pot pumpkin liqueur with the Crock Pot Pumpkin Spice Latte to make a boozy latte! Just a suggestion 🙂
Check out all of our Dessert Recipes and Yellow Cake Mix Recipes and dump cake recipes.
Check out all of our Cocktail Recipes and fall dessert recipes.
Do you love recipes? Check out our copycat recipes, dessert recipes, and our CrockPot Recipes.
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Crock Pot Pumpkin Dump Cake Recipe
Ingredients
- 1 Yellow cake mix
- 15 oz Pumpkin Puree/Canned Pumpkin
- 2 Teaspoon Pumpkin Pie Spice
- 1 box Vanilla pudding
- 1 C Milk
- ½ C Heavy Whipping Cream
- ½ C Butter melted
Instructions
- In a bowl, mix the cake mix, pumpkin pie spice and vanilla pudding dry mix together.
- Add the butter, milk and cream. Stir just enough to wet all ingredients
- Pour into a parchment lined slow cooker bowl
- Cover and cook on high for 2 to 2.5 hours, low for 4-5
- Serve with drizzled maple syrup and chopped walnuts
Kitchen Tools
- Slow cooker
- Parchment Paper
Nutrition
Recipe originally shared on September 4, 2016. Updated January 2021
Saltean
This looks super delicious. Thanks for sharing the recipe.
Barb ara
Wish you had a "print" button for a recipe. I don't know how to get it printed.
Tammilee
Hi Barbara, I just fixed the post. So sorry the printable recipe wasn't showing. It should work now
CJ
Want to make this as my grandson loves everything pumpkin. Has anyone figured out the answers to the questions? I too want to make in the oven. Guess they don't monitor this site.
Tammilee
Hi, I haven't made this particular recipe in the oven only in the crock pot.
Camille
The puree isn't listed in the instructions on when to put in at all. I'm hoping it was with the wet ingredients. Your recipe leaves it out completely. 🙁
Donna
I noticed it too. I added it with the wet but if you mix just enough to mix all together you have clumps of cake mix that aren't mixed in. I did as the instructions said, in crock pot now, hoping it turns out ok. I have a feeling that I should have just put it in my mixer and mixed thoroughly though. Taking this to my Bible Study Tonite. They know they're my guinea pigs and most of the time I bring really good desserts. LOL
Janice Woods
What pudding do you use...regular or instant?
Clara
How can you make this without a crock pot?
Lori Branning
This looks luscious! Does it matter if you use Instant Vanilla Pudding or regular?