Slow Cooker Pumpkin Dump Cake
This crock pot dump cake is easy, delicious and complete Heaven topped with whipped cream. Since you place everything in the slow cooker, it bakes on its own, too! Make this pumpkin dump cake recipe now, you won't regret it!
Servings 6 people
Calories 1000kcal
Ingredients
- Betty Crocker Super Moist Cake Mix prepared and ready to pour
- 15 oz. canned pumpkin
- 1 tsp nutmeg
- 1 container Betty Crocker Whipped Cream Cheese Frosting
- Whipped cream topping
Instructions
- Prepare your yellow cake mix per the instructions on the box
- Add pumpkin and nutmeg to the cake mixture and stir well
- Spray crock pot with cooking spray
- Add the pumpkin and cake mixture to the crock pot
- Top with dollops of cream cheese frosting and stir around a little, careful not to push it to the bottom of the cake mix though. You just want to swirl it.
- Cook on high for 1 hour and 45 minutes to two hours (careful not to burn, check it every 15 minutes after 1 1/2 hours!)
- Cake is done once knife comes out mostly clean from center
- Serve in a bowl topped with whipped cream - ENJOY!
Notes
Be careful not to burn, check it every 15 minutes after 1 1/2 hours!