Oh yes, you heard that right. I saw this recipe on Pinterest and couldn’t help myself–I had to try it! I love pumpkin and pretty much everything you can do with it, so I’m always on the lookout for new recipes. The best part about this recipe–it’s so easy, you could have your six-year-old make it. I wish I had taken photos (I need to remember that next time–I’ll add some if I remember next time I make it!) This is the recipe Comfrey makes in Last Chance (I know, it’s not out yet–you’ll have to console yourself with delicious pumpkin cake in the meantime.)
I found out one of my heating elements has gone bad on my Crockpot thanks to this recipe–it’s not a problem when I’m making soup, but cake is a whole different story, so next time I’ll turn the crock 180 degrees so it’ll bake more evenly.
Pumpkin Dump Cake
This moist, delicious dump cake simply brings in the fall season.
- 1 box yellow or white cake mix (spice would also be delicious!)
- 1 box of 4-serving instant vanilla pudding
- 1-15 oz can of pumpkin puree
- 1 1/2 cups milk
- 1/2 cup (1 stick) melted butter
- 1/2 to 3/4 cup chocolate chips (my addition, because pumpkin and chocolate. Need I say more?)
Line your slow cooker with a liner or parchment paper to ease cleanup if you like, then layer each of the ingredients in order, and stir them together–I imagine it helps them mix better if they are layered in evenly before you start. It only took a minute or so with my spatula to mix it all up.
Put the lid on, turn the slow cooker to low and walk away for three to four hours. You’ll want the cake to still be moist in the middle when you turn it off, and since there are no eggs in this recipe, no need to worry about it being too wet.
Dawn also drizzles the finished product with caramel sauce and tops it with whipped topping, both of which sound terrific, but I haven’t tried it that way yet.
Original recipe located on Cutefetti.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 266Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 44mgSodium 213mgCarbohydrates 21gFiber 2gSugar 13gProtein 3g
Nutrition data calculated and provided by Nutritionix.
Instant pudding mentioned, but not a flavor. Would French Vanilla work?
What had you used? I keep French Vanilla on hand for chocolate chip cookie mix that has pudding in the mix- moist and delicious!
Aunt Bee, yes, sorry I should have specified that (I fixed it for future visitors!) I used vanilla. You could use french vanilla or if you wanted to give it a little twist, white chocolate, butterscotch, or cheesecake flavors would probably all work really well. I also considered using a butter pecan cake mix instead of the yellow mix I used, because that might be really fun and go well with pumpkin.