Desserts · Part 3 of 3: Tips & recipe card

Easy Crockpot Pumpkin Chocolate Chip Dump Cake Tips, FAQ & printable recipe

Name: Easy Crockpot Pumpkin Chocolate Chip Dump Cake
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 can spiced pumpkin puree (15 oz); 1 box yellow cake mix (15.25 oz); 1 cup semi-sweet chocolate chips; 1 cup unsalted butter, sliced into thin pats

By Clara Weller · Oct 8, 2026

A warm, golden-brown pumpkin chocolate chip dump cake served on a white plate.

Prep: 5 min
Cook: 3 h
Total: 3 h 20 min
Serves: 8

Includes 15 min resting

Tips for success

For a slightly crunchier topping, some cooks prefer to sprinkle a handful of chopped pecans over the chocolate chips before adding the butter.

This adds a pleasant textural contrast to the soft, cake-like consistency of the rest of the dessert and complements the pumpkin spice notes perfectly.

Serving this dump cake with a dollop of whipped cream or a scoop of vanilla ice cream can help balance the richness of the chocolate and the warmth of the pumpkin.

The contrast between the cold topping and the warm cake is a classic combination that elevates the dessert for guests.

Variations

Apple Spice Dump Cake: Substitute the pumpkin puree with two cans of apple pie filling. Keep the yellow cake mix and butter as instructed, but omit the chocolate chips for a classic orchard-inspired dessert.
Cherry Chocolate Dump Cake: Replace the pumpkin puree with two cans of cherry pie filling. Use a chocolate cake mix instead of yellow for a decadent combination that pairs perfectly with the tart cherries.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 1 month.
Reheat: Warm individual portions in the microwave until heated through, or place in a preheated 300°F oven until warmed.

Store any leftovers in an airtight container once the cake has cooled completely to room temperature.

It is important to prevent moisture from escaping while it sits in the refrigerator, as this will help maintain the tender texture of the cake for subsequent servings over the next few days.

This recipe is best served warm immediately after cooking. While it can be made ahead of time, the texture is optimal when fresh. If preparing for a party, assemble the layers in the slow cooker insert earlier in the day and keep it in the refrigerator until ready to cook.

Serving ideas

Serve the dump cake warm directly from the slow cooker bowl for a rustic presentation, or use a large spoon to portion it into individual dessert bowls. A dusting of cinnamon or a drizzle of caramel sauce can add a professional touch to the final presentation if desired.

Because this is a warm, soft dessert, it pairs exceptionally well with cold accompaniments.

Consider providing small bowls of whipped cream or vanilla bean ice cream on the side, allowing guests to customize their portions to their own preference for temperature and sweetness contrast.

Frequently asked questions

Can this be made in a smaller slow cooker?

A 6-quart slow cooker is recommended for this recipe. Using a significantly smaller vessel may cause the cake to overflow or cook unevenly, while a much larger one will result in a very thin, potentially dry layer of cake. Adjusting the ingredient quantities would be necessary for different sizes.

Is it necessary to grease the slow cooker before adding the ingredients?

Greasing is generally not required for this dump cake as the butter and pumpkin puree provide enough moisture to prevent sticking. However, using a light coating of non-stick cooking spray can make the final cleanup process much easier after the cake has been served.

What if the cake mix is still powdery on top after the cooking time?

If patches of dry cake mix remain, the butter was likely not distributed evenly enough. To fix this, gently stir the dry spots into the surrounding warm, moist cake until incorporated. In the future, ensure the butter pats are spaced more uniformly across the entire surface of the mix.

Recipe card

Easy Crockpot Pumpkin Chocolate Chip Dump Cake

Prep 5 minCook 3 hRest 15 minTotal 3 h 20 minServes 8

Ingredients

1 can spiced pumpkin puree (15 oz)
1 box yellow cake mix (15.25 oz)
1 cup semi-sweet chocolate chips
1 cup unsalted butter, sliced into thin pats

Instructions

Pour the spiced pumpkin puree into the bottom of the slow cooker insert. Use a spatula to spread it into an even layer covering the bottom of the container.
Evenly sprinkle the dry yellow cake mix over the pumpkin puree. Scatter the semi-sweet chocolate chips across the surface of the cake mix, then arrange the butter pats evenly on top.
Cover the slow cooker and cook on high for 3 hours. Once finished, let the cake rest for 15 minutes before serving warm directly from the insert.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 420
Protein: 3.5 g
Carbohydrates: 68 g
Fat: 15 g
Fiber: 2 g
Sugar: 42 g
Sodium: 380 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.