Crockpot Gingerbread Pear Butterscotch Dump Cake Tips, FAQ & printable recipe

Tips for success

For the best texture, use pears that are just ripe—firm enough to hold their shape but sweet enough to eat. If your pears are very juicy, you may end up with a slightly soupier cake, which is still delicious but less structured. Let the cake rest for 5 to 10 minutes after cooking to allow the juices to settle and the topping to set slightly before serving.

The slow cooker's heat distribution can vary, so check the cake at the 2.5-hour mark. If the top is still very wet, cook for the full time. If the edges look like they're burning, turn the slow cooker to WARM and let it sit for 15 minutes. Serve with a generous scoop of vanilla bean ice cream—the cold, creamy contrast is what makes this dessert truly special.

Variations

• Apple Cider Dump Cake: Swap the pears for 5 cups of peeled and sliced apples, such as Honeycrisp or Granny Smith. Add 1/4 cup apple cider to the bottom of the slow cooker before layering. The apples will soften into a chunky, spiced compote that pairs beautifully with the gingerbread and butterscotch.
• Pumpkin Spice Dump Cake: Replace the gingerbread mix with a spice cake mix and add 1/2 cup canned pumpkin puree, spread over the pears before adding the dry mix. The pumpkin adds a moist, dense texture and a subtle autumn flavor. Increase the cook time by 15 minutes to ensure the cake sets.
• Chocolate Pear Dump Cake: Use a chocolate cake mix instead of gingerbread and replace the butterscotch morsels with semisweet chocolate chips. The rich chocolate pairs surprisingly well with the cinnamon pears. Top with a drizzle of chocolate sauce and a scoop of vanilla ice cream for an indulgent twist.
• Gluten-Free Dump Cake: Use a gluten-free gingerbread or spice cake mix and ensure all other ingredients are certified gluten-free. The texture will be slightly more crumbly, but the flavor remains delicious. Check that your butterscotch morsels are gluten-free, as some brands may contain wheat starch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Freezer

Freeze leftover dump cake in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Reheat

Reheat individual portions in the microwave for 30 to 60 seconds, or in a saucepan over low heat, stirring occasionally, until hot and bubbly.

Store any leftover dump cake in an airtight container in the refrigerator for up to 4 days. The cake will soften as it sits, but the flavors will continue to meld.

Reheat individual portions in the microwave for 30 to 60 seconds, or in a small saucepan over low heat, until warmed through. The cake can also be enjoyed cold, straight from the fridge, like a pudding-like parfait.

You can assemble the entire dump cake—pears, gingerbread mix, butterscotch morsels, and butter—in the slow cooker insert up to 24 hours in advance. Cover and refrigerate.

When ready to cook, place the insert in the slow cooker base and cook on HIGH for 2 hours and 45 minutes, adding about 15 minutes to the cooking time if starting from cold. The dry mix may absorb some moisture from the pears, but the result will be just as delicious.

Serving ideas

Serve this dump cake warm, straight from the slow cooker, for the best experience. Scoop it into bowls or mug-style cups, making sure to get some of the syrupy pears and butterscotch in each serving.

A scoop of vanilla bean ice cream is the classic accompaniment—the cold, creamy texture contrasts beautifully with the warm, spiced cake. Sprinkle candied ginger bits over the top for a bright, slightly spicy finish.

This dessert is perfect for casual gatherings, holiday dinners, or any time you want a comforting treat without much effort. It's also great for feeding a crowd, since the slow cooker keeps it warm for serving.

If you have leftovers, they make a delicious breakfast or snack, especially with a drizzle of cream or a dollop of yogurt. The flavors are even better the next day, after the spices have had time to meld.

Frequently asked questions

Recipe card

Crockpot Gingerbread Pear Butterscotch Dump Cake

Prep 15 minCook 2 h 45 minTotal 3 hServes 8

Ingredients

• 5 cups peeled Anjou pear slices
• 1 tsp ground cinnamon
• 1 box gingerbread cake and cookie mix
• 1 cup butterscotch morsels
• 1/2 cup salted butter, sliced (1 stick)
• Vanilla bean ice cream, for serving
• Candied ginger bits, for serving

Instructions

1. Peel the Anjou pears, then core and slice them into about 1/2-inch thick slices. You should have 5 cups of sliced pears. Place the pear slices in a large bowl and toss with the ground cinnamon until evenly coated.
2. Spread the cinnamon-coated pear slices evenly across the bottom of a 6-quart slow cooker. Arrange them in a single layer as much as possible, so they cook evenly.
3. Sprinkle the gingerbread cake and cookie mix evenly over the pears. Use a spoon or your fingers to break up any large clumps, so the dry mix covers the pears in an even layer.
4. Sprinkle the butterscotch morsels evenly over the gingerbread mix, making sure they are distributed across the entire surface.
5. Slice the salted butter into thin pats and arrange them evenly over the top of the butterscotch morsels and gingerbread mix. The butter will melt and help create a moist, tender topping.
6. Cover the slow cooker with the lid and cook on HIGH for 2 hours and 45 minutes, or until the pears are tender and the top is set and golden brown. The butterscotch morsels should be melted and syrupy, and the edges will be bubbling gently.
7. Scoop the warm cake into bowls or mugs while still hot from the slow cooker. Top each serving with a scoop of vanilla bean ice cream and a sprinkle of candied ginger bits. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

4 g

Carbohydrates

68 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.