| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for spraying the slow cooker insert
- Two 15-ounce cans pumpkin puree
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- One 15.25-ounce box white or yellow cake mix
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Sprinkle the cake mix over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly).
- Meanwhile, using a handheld mixer, whip the cream and confectioners’ sugar together in a large bowl until stiff peaks form. Serve the cake warm with a dollop of the whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 579 |
| Total Fat | 32 g |
| Saturated Fat | 16 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 4 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 71 mg |
| Sodium | 531 mg |
| Serving Size | 1 of 8 servings |
| Calories | 579 |
| Total Fat | 32 g |
| Saturated Fat | 16 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 4 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 71 mg |
| Sodium | 531 mg |
Reviews
This was so good. Very easy to make.
My family just loved this recipe! It is a perfect fall dessert— rich, warm and gooey pumpkin nirvana. My husband particularly liked this because it wasn’t overwhelmingly sweet.
I have a 10-year-old who loves to cook with me. He made this start to finish himself. When you need a dessert that can be made by a beginner or with minimal effort, this is a great recipe. I’m adding this one to my recipe arsenal!
Note: I’ve been trying the recipes by Food Network Kitchen and have been impressed. They are well-written and almost always turn out fantastic. Great work Food Network Kitchen Team!
Can the pumpkin dump cake be done in the oven…..?
The video calls for 1-15 oz. can of pumpkin puree, but the recipe calls for 2-15 oz. cans. Can you tell me which is right?
decided to replace the usual pumpkin pie last year w/ this recipe and most of family was aghast. Then they ate every drop and have already requested it for dessert this year!
Followed this recipe as written. Everyone loved it. Only change I’ll have to make next time is to double it. Everyone loved it!
I halved recipe, used Jiffy yellow cake mix, placed in 8×8 dish, baked at 350 for 60 min, it was perfect!!
Quick and easy but it’s more of a bread pudding and a bit pumpkin heavy. It was good enough but wouldn’t make again, misses the mark just enough to pass on being a future dessert for me.
This is awesome! Followed the recipe no changes. I thought it was too much pumpkin but my husband said not to change a thing he loved it. Will make this again.
Was simple to put together. I added extra pecans and will definitely make this again!!