Crockpot Pumpkin Butterscotch Dump Cake Tips, FAQ & printable recipe

Tips for success

For a slightly more complex flavor, consider adding a teaspoon of pumpkin pie spice to the cake mix before layering. This will enhance the pumpkin flavor and provide a warm, aromatic quality that complements the butterscotch.

You can also sprinkle a small amount of chopped pecans on top during the last 30 minutes of cooking for a pleasant, nutty crunch if desired.

If the cake appears to be cooking unevenly, rotate the slow cooker insert halfway through the cooking time, provided the model allows it. Always use caution when handling the hot lid, as condensation will have collected on the underside.

Using a clean kitchen towel to catch the steam as you lift the lid will help keep the kitchen clean and prevent unwanted drips into the cake.

Variations

• Apple Butterscotch: Replace the pumpkin puree with two cans of apple pie filling for a fruity, spiced version of this dump cake. The apple pairs perfectly with the butterscotch chips.
• Chocolate Pumpkin: Use a chocolate cake mix instead of yellow cake mix for a decadent, rich variation. The combination of chocolate and pumpkin is unexpected and delicious.

Storage and make-ahead

Fridge

Keep covered in an airtight container for up to 3 days in the refrigerator.

Freezer

Not recommended, as the texture of the cake changes significantly upon thawing.

Reheat

Reheat individual portions in the microwave for 30 to 45 seconds until warmed through.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The cake can be kept for up to three days. When storing, ensure the container is fully sealed to prevent the cake from absorbing other odors from the refrigerator. For the best flavor, bring the cake back to room temperature or warm it slightly before serving again.

This cake is best served fresh but can be prepared a few hours in advance. If you need to make it ahead, keep it in the slow cooker on the 'warm' setting for no more than one hour after the cooking time is complete.

Beyond that, it is better to remove it from the heat and store it properly in the refrigerator, as over-cooking on warm can lead to a dry edge.

Serving ideas

Serve the warm cake in small bowls, as it is quite rich. A generous scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream provides a nice contrast to the sweetness of the butterscotch and the density of the pumpkin. The temperature contrast between the warm cake and cold ice cream makes for a classic and satisfying dessert experience.

The cake is best presented in a simple, clean serving dish to allow the golden-brown crust and moist pumpkin interior to take center stage.

You can garnish each portion with a light dusting of cinnamon or a single whole butterscotch chip if you have extra on hand. Serve immediately while the cake is still warm and aromatic for the most enjoyable experience.

Frequently asked questions

Recipe card

Crockpot Pumpkin Butterscotch Dump Cake

Prep 5 minCook 3 hRest 10 minTotal 3 h 15 minServes 8

Ingredients

• 1 can pumpkin puree
• 1 box yellow cake mix
• 1 cup butterscotch chips
• 1/2 cup unsalted butter, sliced

Instructions

1. Pour the pumpkin puree into the bottom of the slow cooker and spread it into an even layer. Evenly sprinkle the dry yellow cake mix over the pumpkin, ensuring the entire surface is covered. Distribute the butterscotch chips over the cake mix layer.
2. Place the slices of butter evenly across the top of the dry cake mix. Cover the slow cooker with the lid. Cook on high for 3 hours until the cake is set, the edges are golden, and the center is cooked through.
3. Turn off the slow cooker and remove the lid to allow excess steam to escape. Let the cake rest for 10 minutes before scooping it onto serving plates. Serve warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

3.5 g

Carbohydrates

62 g

Fat

14 g

Fiber

2 g

Sugar

38 g

Sodium

350 mg

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