Description
A delicious and easy-to-make pumpkin dump cake that is perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Instructions
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, and ginger until well combined.
- Pour the pumpkin mixture into the slow cooker.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped nuts and drizzle melted butter over the top.
- Cover and cook on low for 4-6 hours or until set.
- Serve warm with whipped cream or ice cream if desired.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For a gluten-free version, use a gluten-free cake mix.
- This cake can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg