Slow Cooker Pumpkin Dump Cake
This Slow Cooker Pumpkin Dump Cake is an easy fall dessert made with canned pumpkin, warm spices, and a buttery cake mix topping. Just stir, sprinkle, and let the slow cooker do the work, then serve it warm with vanilla ice cream.
Servings: 8 servings
Calories: 220kcal
Ingredients
- 2 15 oz cans pumpkin puree
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 15.25 ounces box yellow cake mix
- ½ cup butter melted
Instructions
- In the slow cooker, mix together the pumpkin, sugar, pumpkin pie spice, salt, and cinnamon.
- In a medium bowl, mix together the cake mix and melted butter.
- Sprinkle the mixture over the pumpkin layer.
- Place a layer of paper towels on top of the slow cooker, then place the lid on top, making sure it’s secure.
- Cook on low for 3 to 4 hours or on high for 90 minutes.
- Serve with ice cream and enjoy!
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 241mg | Potassium: 120mg | Fiber: 2g | Sugar: 27g | Vitamin A: 8630IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg