With only 3 ingredients, this Crockpot Pumpkin Dump Cake is your new favorite fall dessert! This recipe is beyond easy to make and captures those classic, nostalgic fall flavors that you know and love.
Whether you need a quick and easy treat for Friendsgiving or a delicious treat for after your next holiday feast, this effortless and stress-free cake will become a go-to recipe.
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💚 Why You'll Love This Recipe
Does holiday baking stress you out? Doesn't holiday baking sound a little intimidating?
Sometimes, you just need to make a super easy 3-ingredient dessert that the slow cooker can make for you. You have more important things that need your attention!
This super easy pumpkin dump cake with 3 ingredients is beyond simple to make in your crock pot, and yields a warm and comforting dessert that's perfect for fall and the holiday season!
Just like my White Chocolate Chip Pumpkin Cake, this is a festive treat that the whole family will gobble right up!
🧂 Ingredients Needed
- spice cake mix - using store bought cake mix is the perfect way to quickly and easily put this dessert together.
- canned pumpkin puree - provides even more pumpkin flavor, as well as heartiness and a bit of nutrition.
- sweetened condensed milk - gives your dump cake a luscious texture and the perfect amount of sweetness.
🔪 Instructions
- Combine pumpkin and sweetened condensed milk in a mixing bowl.
- Mix until well combined.
- Pour spice cake mix into the crock pot.
- Add the pumpkin mixture WITHOUT STIRRING, then set the slow cooker to high and cook for an hour, then stir once, and give it another hour or two to bake.
❔ FAQs
Yes, this recipe is completely egg-free! Instead of eggs, I used evaporated milk which really makes this cake soft and moist. Also, the pure pumpkin I use in this recipe really helps fluff up the cake. This way, the cake is on the slightly healthier side.
Absolutely! Using the slow cooker is a great way to prepare a delicious pumpkin cake without having to take up oven space. Just be aware that this will result in a different finished product than the typical slice and serve cake--you'll be serving it more in scoops than anything!
💭 Expert Tips and Tricks
- Use the "keep warm" feature as you add your ingredients and also when your cake has finished to, well, keep it warm!
- For easier cleanup, use a crockpot liner. Just be careful while stirring your crockpot pumpkin dump cake.
- Resist the urge to stir your cake more than once. You only need to incorporate the ingredients, then let it all cook together.
- Use a good quality cake mix, as the spice cake is what provides most of the flavor.
📌 Gooey and warm, this pumpkin crock pot dump cake is a super easy recipe that's perfect to let cook while you work on Sunday dinner or your next holiday meal!
💡 Substitutions and Variations
- Serve crockpot pumpkin dump cake with vanilla ice cream, drizzle with caramel, top with chopped pecans or walnuts, or add chocolate chips.
- For some additional flavor, add a dash of pumpkin pie spice. You can even make your own!
🔊 What readers are saying...
"Wow! 3 ingredients and cooked in the crock pot. Awesome recipe! Thanks"
- Jerri
🥫 Storage and Reheating
Leftovers can be stored in an airtight container on the countertop or in the fridge for several days. Pop them in the microwave before serving.
🍴 What To Serve With This Dish
For a super special dessert, pair your pumpkin crock pot dump cake with Cookies and Cream No Churn Ice Cream or lean into the fall and holiday flavors with this Cranberry Ice Cream! You could also drizzle it with some Homemade Chocolate Sauce and serve alongside a piping cup of Slow Cooker Hot Chocolate.
✔️ More Pumpkin Recipes You'll Love
- Pumpkin Brownies with Oreos - This rich and decadent dessert features fudgy brownies with classic sandwich cookies baked right in!
- Cheddar Pumpkin Grilled Cheese - Looking for a savory option? This grilled cheese includes pumpkin for a filling and unique take on the classic dish.
- Pumpkin Chocolate Swirl Pancakes - Make these tasty autumnal pancakes for a special breakfast or brunch!
- Pumpkin Spice Popcorn - This recipe from Cocktails and Appetizers is perfect for a quick and easy snack with lots of fall flavor!
3 Ingredient Pumpkin Cake
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⭐ Did you make this recipe? Please give it a star rating below! ⭐
📋 Recipe Card
3 Ingredient Crockpot Pumpkin Dump Cake
Ingredients
- 15 oz spice cake mix 1 package
- 15 oz pure pumpkin 1 can
- 12 oz sweetened condensed milk 1 can
Instructions
- Please see the first recipe note before you start so that you understand that this cake will not result in your typical slice and serve cake.
- In a medium bowl, combine the pumpkin and evaporated milk.15 oz pure pumpkin, 12 oz sweetened condensed milk
- Add the spice cake mix to the crock pot.15 oz spice cake mix
- Pour the pumpkin mixture over the spice cake mix, but, do not combine.
- Set crock pot to high and cook for 1 hour.
- Switch crock pot setting to low and cook for 1 more hour.
- Mix everything thoroughly.
- Cook for an additional 1-2 hours on low, or until the cake has set. If it seems too gooey, cover and cook for an additional 30 minutes at a time until set.
Notes
- Important: Just so you have the right expectation, please note that this cake is not your typical 'slice and serve' cake. You can see in the photos that it's very moist and especially the center tends to come apart, so I generally use a spoon to serve it! (My family loves this cake, but some readers have expressed that they are not fans of the texture, so I want to make sure to highlight it to avoid disappointment.)
- The spice cake mix provides most of the flavor, so for best results make sure you use a good quality cake mix.
- Sweetened condensed milk used to come in 14 ounce cans, but now it comes in 12 ounce cans. Both amounts work just fine - this is a very forgiving recipe!
- If this is too sweet for you, try using evaporated milk next time.
- Slow cookers can vary in their cooking temperature, so you may need to cook this longer if you cake has not set after the recommended cooking time.
- Best served warm. Garnish with caramel sauce, walnuts, chocolate chips, or vanilla ice cream if desired!
- Store leftovers on the counter in an airtight container. Warm in the microwave right before serving.
- Reader feedback is that using a slow cooker liner makes it difficult to stir the pumpkin mixture into the cake mix, so it might be best to skip the liner for this recipe.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in December 2017, and was republished with tips, step by step photos, and a recipe change in ovember 2023.
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Happy cooking!
Debbie
Can you double the pumpkin ??
Kristin King
I imagine that you can double this whole recipe, but I would think that it would affect the cook time, so just be aware of that. I don't think you could double the pumpkin without doubling the other ingredients too, however!
lori doss
can you use this method with other cake mix flavors
Kristin King
Yes, you definitely can, but I haven't tried any specific combinations to be able to recommend something. I imagine yellow cake mix would work well, however you might want to add some pumpkin pie spice mix or cinnamon to make sure it doesn't turn out too bland (since pumpkin puree doesn't have a lot of flavor). I would be interested to hear your results if you try this or another combo!
Kelly
I'm starting to make this now, however you said Evaporated Milk in part and then Sweetened Condensed Milk in another. So which one is correct?
Kristin King
Sorry! It is sweetened condensed milk. I will fix that. Thanks for letting me know!
Lubna
This 3-ingredients recipe is just amazing. Droolicious.
Katherine
This was such an easy way to jazz up boxed spice cake! Loved it with all the topping suggestions too.
Ieva
Super easy, but so delicious! Served it last night with vanilla ice cream and toasted pecans - and both my husband and I went back for seconds.
Gianne
With just 3 simple ingredients, it's ridiculously easy to make. The pumpkin spice flavor is out of this world and the cake is perfectly moist. I am obsessed!
Nate
Followed instructions ‘to the t’. Was a gooey mess. It went into the trash
Kristin King
Hi Nate, I'm sorry that you didn't like the texture! I do state in the recipe notes the following: "Note that this cake is not your typical 'slice and serve' cake. You can see in the photos that it's very moist and especially the center tends to come apart, so I generally use a spoon to serve it!" But I understand that this recipe did not meet your expectations, and as a result I plan to add more information around the texture so that others who make this recipe will definitely see it and know up front what to expect. I have made this recipe many times and my family loves it, even though it does not hold together in the same way as a regular cake. So I know this is a good recipe, and I think the key is making sure that folks know what to expect when it comes to the texture. I appreciate your feedback and I will definitely use it to make this post better for others. Thanks!
Kristin King
PS- Just came back to say that I made a few updates in the post and in the recipe card and I hope that they will prevent any misunderstandings in the future. Again, I appreciate your feedback because it helps me to refine the information I provide to be as helpful to others as possible. Thanks!
Brenda Polster
Looks great!
Kristin King
Thanks!