Slow Cooker Pumpkin Dump Cake Recipe (4 Ingredients)

One of the first recipes my grandmother taught me to make was a dump cake. I remember being just tall enough to see over the counter when she wrapped me in my own little apron, set out a square baking dish, and showed me how to pour the can of pie filling into it. Then she pulled out a box of cake mix and sprinkled it on top of the fruit filling, before melting a stick of butter in the microwave and drizzling it to cover the cake mix. 

I’ll never forget that first bite into the tart, sweet, buttery dessert that was so easy to make. Ever since, dump cakes have held a special place in my heart and in my kitchen, and this pumpkin dump cake is no exception. Plus, it’s even easier to make, since it all comes together in my slow cooker.

How to Make a Cake in the Slow Cooker 

This crock pot cake only requires four ingredients. First, pumpkin pie mix, which is already sweetened and spiced, is added to the slow cooker. Then, you combine melted butter, a box of cake mix, and cinnamon to create a crumbly mixture that gets sprinkled on top. It all cooks on low in the slow cooker with a few paper towels under the lid for a couple of hours, then for a short stint uncovered to allow the crumble on top to get nice and crispy. 

Sometimes, I like to add toasted pecans or walnuts on top before it bakes for some extra crunch. And any dump cake always pairs well with a scoop of vanilla ice cream or a dollop of whipped cream and a warm cup of coffee. 

Tips for Making My Slow Cooker Pumpkin Dump Cake

• Choose Libby’s: I eat a lot of canned pumpkin, especially during the holidays, and over the years, I have tried lots of different brands of pumpkin purée. In the end, I always end up returning to Libby’s because it’s the most consistent in flavor and texture. So, when it comes to pre-made pumpkin pie mix, I also always choose Libby’s, too. 
• Pay attention to the cook times: This dump cake requires two cook times. It will cook on low, covered, for 2 hours. Then, it will cook on low, uncovered, for 30 more minutes. Finally,you’ll need to turn the slow cooker off and let the cake cool for 15 minutes, uncovered. These steps ensure the gooey pumpkin filling doesn’t burn while the buttery, crumbly top can get anice, crispy top. 
• Don’t skip the paper towels: During the first 2-hour cook time, you’ll lay some paper towels on the very top of the crockpot between the rim and the lid, not touching the cake itself. The paper towels soak up extra condensation and moisture that might drip onto the crumbly top and cause it to turn mushy. Dump cakes are naturally more gooey than traditional cakes, but using the paper towels helps ensure a crispier crumble. You can also use a clean, absorbent kitchen towel, if you don’t use paper towels in your kitchen.
• Don’t double it: I don’t recommend doubling the ingredients in one slow cooker for this recipe. The timing of this recipe is designed to work with the exact ingredients below. If you want to make twice as much, I’d recommend using two slow cookers. 

How to Make This Pumpkin Dump Cake in the Oven

This crock pot dump cake recipe is great to make in a 6-quart slow cooker, but you can also make it in the oven. Spray a 9×9-inch baking dish with nonstick baking spray and add the pumpkin pie mix to the bottom. Then, make the crumble mixture as directed and sprinkle it on top of the pumpkin pie mix. Bake at 350°F until the top is golden brown, 30 to 35 minutes. 

More Dump Cakes to Try