Crock Pot Pumpkin Dump Cake
Crock Pot Pumpkin Dump Cake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crock pot pumpkin dump cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

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

The ingredients needed to make Crock Pot Pumpkin Dump Cake:
  1. Take Cake
  2. Prepare 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling
  3. Make ready 1/2 cup granulated sugar
  4. Make ready 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
  5. Get 1/2 tsp sea salt
  6. Prepare 1 box (15.25 oz) yellow or white cake mix - unprepared
  7. Take 1 stick unsalted butter - melted
  8. Make ready 1/2 cup chopped pecans
  9. Make ready vanilla extract (optional, I added about 1 tsp)
  10. Take whipped cream topping
  11. Prepare 1 cup heavy whipping cream (aka double cream)
  12. Take 1/4 cup powdered sugar (aka confectioners' or caster sugar)
  13. Take 1 tsp vanilla extract (optional)
Steps 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’s going to wrap this up with this special food crock pot pumpkin dump cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!