Crock Pot Pumpkin Dump Cake

Get ready to enjoy a mouthwatering Crock Pot Pumpkin Dump Cake that combines gluten-free oat flour, rich coconut sugar, and aromatic pumpkin spice for a cozy fall treat that resembles a pumpkin pie and a molten lava cake. It’s rich, decadent and the perfect dessert to relish the warm, autumnal goodness.

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Updated October 2023

Crock Pot Pumpkin Dump Cake – Your Ultimate Fall Dessert

As the leaves turn golden and the air becomes crisp, there’s no better way to embrace the flavors of fall than with a delicious, warm dessert. This Crock Pot Pumpkin Dump Cake is a heavenly concoction that combines the essence of pumpkin, aromatic spices, and a gooey pudding-like layer. This easy-to-make dessert is perfect for busy days when you want a sweet treat without the hassle of turning on your oven.

What could be better than a set-and-forget cake that is the perfect embodiment of fall in every bite? With its easy preparation and irresistible flavors, this slow cooker pumpkin cake is sure to become a seasonal favorite. Whether it’s a family gathering or a quiet evening at home, this pumpkin dump cake will make any occasion feel special.

Ingredients You’ll Need:

Before we dive into the details, let’s take a look at the ingredients that make this pumpkin crock pot dump cake a must-try fall dessert:

• Gluten-Free Fine Oat Flour: The base of our cake, providing a gluten-free option for those with dietary restrictions.
• Coconut Sugar: Sweetens the cake while offering a lower sugar option with brown sugar substitutes.
• Baking Powder: Essential for giving our cake that perfect rise.
• Pumpkin Pie Spice and Ground Cinnamon: Infuse the cake with warm, aromatic flavors.
• Salt: Balances the sweetness and enhances the overall taste.
• Unsweetened Almond Milk: Adds moisture to the cake; you can choose any milk of your preference.
• Canned Pure Pumpkin: The star of the show, providing that quintessential pumpkin flavor.
• Vegan Butter: Keeps the cake moist and rich; you can substitute with other fats if desired.
• Pecans: These optional toppings add a delightful crunch and a nutty flavor to the dessert.

Instructions: How to make Crock Pot Pumpkin Dump Cake

1. Grease the Slow Cooker: Grease the sides of your slow cooker with your preferred oil or cooking spray.
2. Mix the Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk everything together until well combined.
3. Add the Wet Ingredients: Pour in the almond milk, canned pumpkin, and melted butter (or substitutes). Stir with a wooden spoon until the batter is smooth.
4. Spread the Batter: Evenly spread the batter into the slow cooker. Top with optional pecans, if using.
5. Create the Pudding Layer: Sprinkle coconut sugar over the batter, then carefully pour hot water over it. Don’t be alarmed if it looks messy; this is part of the magic.
6. Bake to Perfection: Cook on low oven and bake for 32-39 minutes. You’ll know it’s ready when a toothpick comes out clean, but you’ll still see molten pudding bubbling at the sides.

Oven Instructions:

Don’t have a crock pot? Here’s how to make this recipe in the oven:

• Spread the Batter: Grease the sides of a baking pan (8×8 square, 9″ pie pan, or a 2 1/2 quart casserole dish) with coconut oil, melted butter, or cooking spray. Evenly spread the batter. Top with optional pecans, if using.
• Bake: Place the baking pan into a preheated oven at 350F and bake for approximately 32-39 minutes or until the cake sets up and a toothpick inserted into the cake comes out clean.

Tips for Success

Achieving the perfect Pumpkin Dump Cake in a crock pot is easier than you think, but here are some tips to ensure your success:

• Sift your dry ingredients to eliminate lumps.
• Use the recommended size of slow cooker or baking dish for the best results.
• Press pecans firmly into the batter for a satisfying crunch.
• Don’t worry if the nuts float around; it’s perfectly okay.
• Adjust the cooking time for your slow cooker as needed.

Serving Suggestions

Enjoy your Crock Pot Pumpkin Dump Cake warm, spooning the rich sauce from the bottom of the pot over the cake.

For an extra treat, top it off with a scoop of your favorite ice cream with a scoop of vegan vanilla ice cream or pumpkin nice cream for a delightful contrast of temperatures and flavors.

Variations and Substitutions

Feel free to get creative with this dessert. You can swap out ingredients to suit your preferences or dietary needs. T

• Toppings: Get creative with toppings! Consider adding chocolate chips instead for a sweet and indulgent surprise.
• Sweetener: If you prefer a sweeter option, use brown sugar or a sugar substitute in the batter.
• Milk: Experiment with different milk alternatives to suit your taste.
• Oven: Don’t want have a slow cooker? Try our Pumpkin Cobbler to make this pumpkin cake in the oven.

Storage and Freezer Instructions

If you find yourself with leftovers (although it’s hard to resist finishing it all), you can store them in an airtight container in the refrigerator for up to three days. To freeze, wrap individual portions in plastic wrap and aluminum foil, then place them in a resealable freezer bag. They’ll keep well for up to three months.

Frequently Asked Questions (FAQ):

1. What is a dump cake?

• A dump cake is a simple and convenient dessert that’s incredibly easy to prepare. It typically consists of a few basic ingredients like cake mix, canned fruit, and butter. The name “dump cake” comes from the method of assembling it, which involves “dumping” the ingredients into a baking dish without the need for elaborate mixing or extensive preparation. As it bakes, the ingredients meld together to create a delicious, fruit-filled dessert with a cake-like topping.

2. What are some popular variations of dump cakes?

• Dump cakes come in various flavors. Some popular variations include cherry dump cake, blueberry dump cake, and apple cinnamon dump cake. You can experiment with different fruits and cake mix flavors to create your own unique combinations.

3. Can I add extra ingredients like nuts or spices?

• Absolutely! Feel free to customize your dump cake by adding nuts (e.g., chopped pecans or walnuts), spices (e.g., cinnamon or nutmeg), or even a sprinkling of shredded coconut for extra flavor and texture.

4. How should I store leftover dump cake?

• Store any leftover dump cake in an airtight container in the refrigerator. Reheat individual servings in the microwave or enjoy them cold.

More delicious pumpkin recipes you will love:

Healthy Pumpkin Pancakes

Gluten-Free Pumpkin Pie

5 from 8 votes

Print

Crock Pot Pumpkin Dump Cake

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

 

Get ready to enjoy a mouthwatering Crock Pot Pumpkin Dump Cake that combines gluten-free oat flour, rich coconut sugar, and aromatic pumpkin spice for a cozy fall treat that resembles a pumpkin pie and a molten lava cake. It's rich, decadent and the perfect dessert to relish the warm, autumnal goodness.

Course: Dessert

Cuisine: American

Keyword: crock pot dessert, pumpkin dessert easy, pumpkin dump cake, slow cooker dessert recipes, thanksgiving dessert ideas

Servings: 8 servings

Calories: 268 kcal

Author: Kelly

Ingredients

• 1 2/3 cups gluten-free fine oat flour can also sub with gluten-free 1-to-1 baking flour or all-purpose flour if not gluten-free (measured correctly - spoon and sweep method)
• 1 cup coconut sugar you can also sub with brown sugar or another brown sugar substitute such as golden monk fruit sweetener or Brown Serve for a lower sugar option
• 1 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice homemade or store-bought
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk or any milk of choice
• 2/3 cup canned pure pumpkin or pumpkin puree not pumpkin pie filling
• 1/4 cup vegan butter melted, you can also sub with coconut oil, ghee or unsalted butter if not dairy-free 25 whole pecans, for topping. Optional, feel free to leave out if preferred.

Topping:

• 1-1/3 cups very hot or boiling water
• 3/4 cup coconut sugar you can also sub with brown sugar or another brown sugar substitute such as golden monk fruit sweetener or Brown Serve for a lower sugar option

Instructions

Slow Cooker Instructions:

1. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.

   Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.

2. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)

3. Top with optional pecans, if using, pressing firmly into the batter.

4. Add sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
5. Cook on low for 2 hours (slow cooker times may vary)
6. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

Oven Instructions:

1. Preheat oven to 350 degrees. Lightly grease the sides of a baking pan (8x8 square, 9" pie pan or a 2 1/2 quart casserole dish) with coconut oil, melted butter or cooking spray. Set aside.

2. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.

   Add milk, pumpkin and melted butter and using a wooden spoon, mix until smooth.

3. Spread batter into the bottom of the prepared pan. Top with pecans, pressing firmly into the batter.
4. Sprinkle coconut sugar over the batter. Carefully pour hot water to dissolve the sugar. (It will look like a hot mess - this is okay as it will bake up in the oven).
5. Bake in preheated oven for 32-39 minutes or until batter sets up and a toothpick comes out clean (but you'll still see molten pudding bubbling at the sides)
6. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream (vegan), if desired.

Recipe Notes

How to store:

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

How to freeze:

Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. They will keep for up to 2-3 months.

• You can make it ahead and reheat it when ready to serve.

Nutrition Facts

Crock Pot Pumpkin Dump Cake

Amount Per Serving (1 serving)

Calories 268 Calories from Fat 63

% Daily Value*

Fat 7g11%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 24g27%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.