This super easy crock pot 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 October already.
I am pretty sure we just celebrated Easter and the Fourth of July. 2016 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!
Just in case you missed them here are the other amazing pumpkin recipes we shared this month
–Crock Pot Pumpkin Spice latte
You can combine the Crock Pot pumpkin liqueur with the Crock Pot Pumpkin Spice Latte to make a boozy latte! Just a suggestion 🙂
Crock Pot Pumpkin Dump Cake Recipe
Ingredients
1 Yellow cake mix
1 can Pumpkin puree (15oz)
2 tsp Pumpkin pie spice
1 box Vanilla pudding
1 C Milk
½ C Cream (heavy whipping or table cream)
½ C Butter, melted
Directions
1. In a bowl, mix the cake mix, pumpkin pie spice and vanilla pudding dry mix together.
2. Add the butter, milk and cream. Stir just enough to wet all ingredients
3. Pour into a parchment lined slow cooker bowl
4. Cover and cook on high for 2 to 2.5 hours, low for 4-5
5. Serve with drizzled maple syrup and chopped walnuts
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart
or Crock-Pot 5-Quart Slow Cooker
for all of our crock pot recipes
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
Follow Tammilee Tips’s board Tammilee Tips Recipes on Pinterest.
Crock Pot Pumpkin Dump Cake Recipe
Delicious easy to make Crock Pot Pumpkin Dump Cake Recipe. The slow cooker does all the work and you have the perfect fall dessert
- 1 Yellow cake mix
- 15 oz Pumpkin puree
- 2 tsp Pumpkin pie spice
- 1 box Vanilla pudding
- 1 C Milk
- ½ C heavy whipping Cream
- ½ C Butter (melted)
- 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
Wish you had a “print” button for a recipe. I don’t know how to get it printed.
Hi Barbara, I just fixed the post. So sorry the printable recipe wasn’t showing. It should work now
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.
Hi, I haven’t made this particular recipe in the oven only in the crock pot.
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. 🙁
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
What pudding do you use…regular or instant?
How can you make this without a crock pot?
This looks luscious! Does it matter if you use Instant Vanilla Pudding or regular?