Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crock pot pumpkin dump cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Crock Pot Pumpkin Dump Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Crock Pot Pumpkin Dump Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture. Add melted butter evenly over the top of the dry cake mix. In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
To get started with this recipe, we have to 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:
- Get Cake
- Take 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling
- Get 1/2 cup granulated sugar
- Take 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
- Take 1/2 tsp sea salt
- Get 1 box (15.25 oz) yellow or white cake mix - unprepared
- Make ready 1 stick unsalted butter - melted
- Make ready 1/2 cup chopped pecans
- Take vanilla extract (optional, I added about 1 tsp)
- Take whipped cream topping
- Prepare 1 cup heavy whipping cream (aka double cream)
- Prepare 1/4 cup powdered sugar (aka confectioners' or caster sugar)
- Take 1 tsp vanilla extract (optional)
Mix well and pour into the bottom of the prepared crockpot. In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Slow Cooker Pumpkin Dump Cake is one of the easiest dump cake recipes there is.
Instructions 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.
Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Slow Cooker Pumpkin Dump Cake is one of the easiest dump cake recipes there is. You have a pumpkin dump cake that uses a boxed spice cake to help give it that incredible pumpkin spice flavor. The name is a little weird, but who cares - it's cake! I'm a fan of "dump" cakes because of how easy they are to make.
So that’s going to wrap this up for this special food crock pot pumpkin dump cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
