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.
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:
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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.
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Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
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Top with optional pecans, if using, pressing firmly into the batter.
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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)
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Cook on low for 2 hours (slow cooker times may vary)
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Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.
Oven Instructions:
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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.
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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.
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Spread batter into the bottom of the prepared pan. Top with pecans, pressing firmly into the batter.
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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).
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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)
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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.