How to Make Favorite Crock Pot Pumpkin Dump Cake

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, How to Make Homemade Crock Pot Pumpkin Dump Cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crock Pot Pumpkin Dump Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crock Pot Pumpkin Dump Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Crock Pot Pumpkin Dump Cake using 13 ingredients and 8 steps. Here is how you can achieve it.

You wouldn't think baking it in layers makes it cakey, but it is! And it's delicious! I originally saw this on the Food Network show The Kitchen so cannot take credit for the idea of this creation, but it has been modified to make it my own and it was so simple and delicious I just had to share it with y'all. :D

Ingredients and spices that need to be Take to make Crock Pot Pumpkin Dump Cake:

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)

Instructions to make 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.

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So that's going to wrap this up with this special food How to Make Ultimate Crock Pot Pumpkin Dump Cake. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!