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Before you jump to Crock Pot Pumpkin Dump Cake recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
A lot of us have been taught to think that comfort foods are terrible and to be avoided. At times, if your comfort food is a high sugar food or some other junk food, this is very true. Other times, though, comfort foods can be altogether healthy and it’s good for you to consume them. There are a number of foods that, when you eat them, may boost your mood. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.
Cold water fish are excellent if you are wanting to feel happier. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all chock-full of omega-3 fatty acids and DHA. These are two things that promote the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can basically help you fight back depression.
As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try a few of these instead!
We hope you got benefit from reading it, now let’s go back to crock pot pumpkin dump cake recipe. To cook crock pot pumpkin dump cake you need 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Crock Pot Pumpkin Dump Cake:
- Get Cake
- You need ea) pumpkin puree, NOT pumpkin pie filling
- Provide granulated sugar
- Prepare pumpkin pie spice (I didnt level, but used rounded tsp of spice)
- Take sea salt
- Prepare yellow or white cake mix - unprepared
- Take unsalted butter - melted
- Prepare chopped pecans
- Use vanilla extract (optional, I added about 1 tsp)
- Prepare whipped cream topping
- Get heavy whipping cream (aka double cream)
- You need powdered sugar (aka confectioners' or caster sugar)
- You need vanilla extract (optional)
Steps to make Crock Pot Pumpkin Dump Cake:
- Spray the insert of a 6-quart slow cooker with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Serve the cake warm with a dollop of the whipped cream.
- 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.
- 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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