Crock Pot Pumpkin Dump Cake

Name: Crock Pot Pumpkin Dump Cake
Cuisine: American
Ingredients: 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling; 1/2 cup granulated sugar; 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice); 1/2 tsp sea salt; 1 box (15.25 oz) yellow or white cake mix - unprepared; 1 stick unsalted butter - melted; 1/2 cup chopped pecans; vanilla extract (optional, I added about 1 tsp); 1 cup heavy whipping cream (aka double cream); 1/4 cup powdered sugar (aka confectioners' or caster sugar); 1 tsp vanilla extract (optional)

StephieCanCook @StephieCooks

Midwest USA

You wouldn't think baking it in layers makes it cakey, but it is! And it's delicious! I originally saw this on the Food Network show The Kitchen so cannot take credit for the idea of this creation, but it has been modified to make it my own and it was so simple and delicious I just had to share it with y'all. :D

StephieCanCook @StephieCooks

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Ingredients

Cake
2 can (15 oz)ea) pumpkin puree, NOT pumpkin pie filling
1/2 cupgranulated sugar
2 tsppumpkin pie spice (I didnt level, but used rounded tsp of spice)
1/2 tspsea salt
1 box (15.25 oz)yellow or white cake mix - unprepared
1 stickunsalted butter - melted
1/2 cupchopped pecans
vanilla extract (optional, I added about 1 tsp)
whipped cream topping
1 cupheavy whipping cream (aka double cream)
1/4 cuppowdered sugar (aka confectioners' or caster sugar)
1 tspvanilla extract (optional)

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Steps

1

Spray the insert of a 6-quart slow cooker with cooking spray.
2

Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt (And optional vanilla) in a large bowl, then dump it into the slow cooker insert. Spread out evenly.
3

Sprinkle the DRY cake mix evenly over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish by sprinkling with the chopped pecans.
4

Cover and cook on low for 4 to 4.5 hours. Do NOT remove the cover in this time. Just trust it's doing its thing. The edges of the cake should be starting to brown and crisp slightly when done.
5

When ready to serve, use a handheld or stand mixer woth a whick attachment to whip the cream and powdered sugar (and optional vanilla) together in a large bowl until stiff peaks form. Or make ahead too and store covered in fridge until serving time.
6

Serve the cake warm with a dollop of the whipped cream.
7

NOTE: You could also use chopped walnuts instead of pecans, or simply omit nuts if there is an allergy or you do not like them. But they are a great textural element, adding an excellent crunch.
8

NOTE: If the cake is done before it's time for dessert it is perfectly fine to switch to warm until you're ready.

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Cooksnaps

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StephieCanCook @StephieCooks

on November 08, 2015 15:10

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.