Crockpot Pumpkin Dump Cake Recipe

This crockpot pumpkin dump cake looks and tastes similar to a pumpkin cheesecake with less work!

Crockpot Pumpkin Dump Cake Recipe

How To Make Crockpot Pumpkin Dump Cake

Prep: 10 mins
Cook: 4 hrs
Total: 4 hrs 10 mins


  • 29 oz can pumpkin puree
  • 4 eggs
  • ½ cup packed brown sugar
  • ¼ cup white sugar
  • 2 tbsp molasses
  • 12 oz can evaporated milk
  • 4 tsp pumpkin pie spice
  • ½ tsp salt, optional
  • ¼ cup brandy, optional
  • 1 carrot cake mix
  • ½ cup chopped pecans, optional
  • ½ cup butter, melted


  1. Spray a crockpot with non-stick cooking spray. 

  2. In a large bowl, combine the eggs, all of the sugar, molasses, milk, and pumpkin pie spice (along with salt and brandy, if desired) with a fork or spoon. 

  3. Mix in the pumpkin puree until everything is well blended. Afterward, pour the pumpkin mixture into the crockpot.

  4. Sprinkle the carrot cake mix over the pumpkin mixture and make sure it is leveled. You may also sprinkle pecans, if desired, over the cake mix.

  5. Drizzle melted butter over the top of the carrot cake mix. 

  6. Cover the crockpot and leave it on high for 3 to 3 ½ hours. You may also leave it on low for 5 to 6 hours or at least until the top of the cake cracks.

  7. Once your crockpot pumpkin dump cake is done, grab a fork and enjoy!


  • Sugar: 16g
  • :
  • Calcium: 26mg
  • Calories: 125kcal
  • Carbohydrates: 16g
  • Cholesterol: 55mg
  • Fat: 5g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 100mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 122mg
  • Vitamin A: 79IU
Nutrition Disclaimer
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