Crock Pot Pumpkin Dump Cake
Crock Pot Pumpkin Dump Cake

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, crock pot pumpkin dump cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Crock Pot Pumpkin Dump Cake is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Crock Pot Pumpkin Dump Cake is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook crock pot pumpkin dump cake using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Crock Pot Pumpkin Dump Cake:
  1. Take Cake
  2. Make ready 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling
  3. Prepare 1/2 cup granulated sugar
  4. Take 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
  5. Make ready 1/2 tsp sea salt
  6. Prepare 1 box (15.25 oz) yellow or white cake mix - unprepared
  7. Make ready 1 stick unsalted butter - melted
  8. Prepare 1/2 cup chopped pecans
  9. Prepare vanilla extract (optional, I added about 1 tsp)
  10. Get whipped cream topping
  11. Take 1 cup heavy whipping cream (aka double cream)
  12. Prepare 1/4 cup powdered sugar (aka confectioners' or caster sugar)
  13. Prepare 1 tsp vanilla extract (optional)
Instructions to make Crock Pot Pumpkin Dump Cake:
  1. Spray the insert of a 6-quart slow cooker with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the cake warm with a dollop of the whipped cream.
  7. 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.
  8. NOTE: If the cake is done before it's time for dessert it is perfectly fine to switch to warm until you're ready.

So that is going to wrap this up for this exceptional food crock pot pumpkin dump cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!