Crockpot Pumpkin Dump Cake Recipe

Jessica Published April 14, 2020

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

How To Make Crockpot Pumpkin Dump Cake

0 from 0 votes
10 mins
240 mins
250 mins


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


  • Spray the crockpot with non-stick cooking spray. 
  • 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. 
  • Mix in the pumpkin puree until everything is well blended. Afterward, pour the pumpkin mixture into the crockpot.
  • 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.
  • Drizzle melted butter over the top of the carrot cake mix. 
  • Cover the crockpot and leave it on high for 3-3.5 hours. You may also leave it on low for 5-6 hours or at least until the top of the cake cracks.
  • Once your crockpot pumpkin dump cake is done, grab a fork and enjoy!

Nutrition Facts

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


A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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