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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.

Course Dessert
Cuisine American
Keyword crock pot dessert, pumpkin dessert easy, pumpkin dump cake, slow cooker dessert recipes, thanksgiving dessert ideas
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 551 kcal
Author Kelly

Ingredients

  • 1-2/3 cups all-purpose flour or white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method)
  • 1 cup packed brown sugar
  • 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 milk can use almond milk for vegan
  • 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:

  • 1-1/3 cups very hot or boiling water
  • 3/4 cup packed brown sugar

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.
  2. Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
  3. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
  4. Top with pecans, pressing firmly into the batter.
  5. Add brown 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)

  6. Cook on low for 2 hours (slow cooker times may vary)

  7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

Recipe Notes

 

*To Bake Cake in the oven - spread batter into a 8x8 square pan, 2 1/2 quart casserole or 9" pie pan, then pour brown sugar/hot water mixture over and bake at 350 F for 32 to 39 minutes, or until toothpick inserted in center comes out clean.

Nutrition Facts
Crock Pot Pumpkin Dump Cake
Amount Per Serving (1 serving)
Calories 551 Calories from Fat 180
% Daily Value*
Fat 20g31%
Carbohydrates 90g30%
Fiber 3g12%
Sugar 64g71%
Protein 5g10%
* 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.