Easy Homemade Crock Pot Pumpkin Dump Cake Recipe

Easy Homemade Crock Pot Pumpkin Dump Cake Recipe

Easy Homemade Crock Pot Pumpkin Dump Cake Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Crock Pot Pumpkin Dump Cake here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Crock Pot Pumpkin Dump Cake is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Crock Pot Pumpkin Dump Cake is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Crock Pot Pumpkin Dump Cake Recipe

  1. Cake
  2. 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling
  3. 1/2 cup granulated sugar
  4. 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
  5. 1/2 tsp sea salt
  6. 1 box (15.25 oz) yellow or white cake mix - unprepared
  7. 1 stick unsalted butter - melted
  8. 1/2 cup chopped pecans
  9. vanilla extract (optional, I added about 1 tsp)
  10. whipped cream topping
  11. 1 cup heavy whipping cream (aka double cream)
  12. 1/4 cup powdered sugar (aka confectioners' or caster sugar)
  13. 1 tsp vanilla extract (optional)

How To Make Easy Homemade Crock Pot Pumpkin Dump Cake Recipe

  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 theslow cookerinsert. 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 thewhipped 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.

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