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
- Grease the Slow Cooker: Grease the sides of your slow cooker with your preferred oil or cooking spray.
- 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.
- 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.
- Spread the Batter: Evenly spread the batter into the slow cooker. Top with optional pecans, if using.
- 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.
- 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:
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.
- 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.
- 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
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.
Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
Top with optional pecans, if using, pressing firmly into the batter.
- 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)
- Cook on low for 2 hours (slow cooker times may vary)
- Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.
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.
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.
- Spread batter into the bottom of the prepared pan. Top with pecans, pressing firmly into the batter.
- 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).
- 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)
- Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream (vegan), if desired.
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.
Elizabeth Cleveland -
Hi Kelly
I have a 3 quart slow cooker with a 2 quart bread and cake insert I have never used
do I have to still use the cloth under the lid it has its own lid on the insert, would I have to reduce the
recipe in half since my cooker is only 3 quarts and the insert is only 2 qurts.
Thanks Elizabeth
Kelly -
Hi Elizabeth, I can’t be 100% certain if it will work but I would think that reducing the recipe would work. And the cloth could be left out if you have a lid for the insert as well. Good luck, I’d love to hear how it turns out!
Kriss -
Can you substitute the milk with almond milk?
Kelly -
Hi Kriss, I haven’t tried but I would think that you can without affecting the taste too much. I’d love to know if you do try though. Good luck!
Linda Frese -
The receine calls for 3/4 cup of brown sugar for topping but the batter states combine flour, sugar? Is it more brown sugar in the batter too, but how much?
Kelly -
Hi Linda, yes, 3/4 cup of brown sugar is in the cake batter and 3/4 cup brown sugar is in the topping.
Nelda -
I really need the recipe written down cannot get measurements on video for Crock-Pot Pumpkin Plan cake.
Kelly -
Hi Nelda,
Here is the recipe:
1 2/3 cups all-purpose (white whole wheat flour works wonderfully too)
3/4 cup packed brown sugar,
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (homemade or store-bought)
1/4 teaspoon salt
1/2 cup milk
2/3 cup canned pure pumpkin or pumpkin puree (not pumpkin pie filling)
1/4 cup butter, melted
25 whole pecans (feel free to add chopped pecans and stir into the batter instead)
Topping
1 1/2 cups very hot or boiling water
3/4 cup packed brown sugar
Instructions
In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice and salt. Whisk until combined.
Add milk, pumpkin and melted butter and mix until smooth.
Spread batter into the bottom of the slow cooker (a 4 or 5 quart works best)
Top with pecans, pressing firmly into the batter.
Add brown sugar and water into a small sauce pan. Heat over medium heat until until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
Place two paper towels or a large cheesecloth over the top of the slow cooker (this prevents any steam from dripping on the cake) then carefully place lid on top and cook on high for 1 1/2 – 2 1/2 hours, or until toothpick inserted in center comes out clean.
Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.
Notes
*To Bake Cake in the oven – spread batter into a 8 or 9 inch square pan and bake at 350 F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
Holly -
Do you still pour the water/brownsugar on the batter if you are baking in the oven?
Kelly -
Hi Holly, yes, the brown sugar batter will thicken up and turn into a pudding sauce once the cake is cooked.
Gayle -
Do you think this could be successfully made using Splenda or Trucia brown sugar blend? Try to cut out as much sugar as possible for health reasons.
Kelly -
Hi Gayle, I’m not sure as I haven’t tried it yet but I would think it should work as long as the sweetener is not in liquid or syrup form. If you do try it, I’d love to know how it turned out.