This crockpot pumpkin dump cake looks and tastes similar to a pumpkin cheesecake with less work!
How To Make Crockpot Pumpkin Dump Cake
Ingredients
- 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
Instructions
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Spray a crockpot with non-stick cooking spray.
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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.
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Mix in the pumpkin puree until everything is well blended. Afterward, pour the pumpkin mixture into the crockpot.
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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.
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Drizzle melted butter over the top of the carrot cake mix.
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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.
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Once your crockpot pumpkin dump cake is done, grab a fork and enjoy!
Nutrition
- 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
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