Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a unique dish, crock pot pumpkin dump cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Crock Pot Pumpkin Dump Cake is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Crock Pot Pumpkin Dump Cake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have crock pot pumpkin dump cake using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Crock Pot Pumpkin Dump Cake:

1. Get Cake
2. Get 2 can (15 oz) ea) pumpkin puree, NOT pumpkin pie filling
3. Get 1/2 cup granulated sugar
4. Prepare 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
5. Make ready 1/2 tsp sea salt
6. Make ready 1 box (15.25 oz) yellow or white cake mix - unprepared
7. Make ready 1 stick unsalted butter - melted
8. Make ready 1/2 cup chopped pecans
9. Get vanilla extract (optional, I added about 1 tsp)
10. Make ready whipped cream topping
11. Get 1 cup heavy whipping cream (aka double cream)
12. Take 1/4 cup powdered sugar (aka confectioners' or caster sugar)
13. Prepare 1 tsp vanilla extract (optional)

Instructions to make Crock Pot Pumpkin Dump Cake:

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.

So that is going to wrap this up with this creative food crock pot pumpkin dump cake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!