• 29 oz. pumpkin puree, canned
  • 4 eggs
  • 1/2 c. brown sugar, packed
  • 1/4 c. white sugar
  • 2 T. molasses
  • 12 oz. evaporated milk, canned
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • or 3 - 4 tsp. pumpkin pie spice or to taste
  • 1/2 tsp. salt, optional
  • 1/4 c. brandy, optional
  • 18 1/4 oz. spice or carrot cake mix
  • 1/2 c. chopped pecans, optional
  • 1 stick melted butter, (1/2 c.)

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This time of the year, anything I can make Pumpkin, I am all for it. Crock Pot Pumpkin Dump Cake was definitely NOT a disappointment.

  1. Spray crock pot with non-stick cooking spray.
  2. In a bowl, combine eggs, sugars, molasses, milk and spices (along with the brandy, if desired) with a fork or spoon.
  3. Mix in the pumpkin puree until all is well blended.
  4. Pour pumpkin mixture into crock pot.
  5. Sprinkle dry cake mix over pumpkin mixture and level.
  6. Sprinkle nuts, if desired, over the cake mix.
  7. Drizzle melted butter over top of dry cake mix.
  8. Cover. Cook on High for 3 – 3 1/2 hours or on Low for 5 – 6 hours until the top cracks.

Happy Crocking!

For more recipes, get our eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking + Recipes from the Crock Pot Girl.”

Love, Crock Pot Girl

 

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