Easy Pumpkin Praline Dump Cake for Your Slow Cooker Tips, FAQ & printable recipe

Tips for success

For an added layer of flavor, consider adding a teaspoon of ground cinnamon or pumpkin pie spice to the pumpkin puree before spreading it in the slow cooker. This enhances the overall aromatic profile of the dessert and complements the natural sweetness of the pumpkin.

If you find the edges are browning too quickly, you can place a paper towel under the lid of the slow cooker during the last hour of cooking.

The paper towel absorbs excess moisture and prevents it from dripping back onto the cake, which helps the topping stay crisp and prevents a soggy surface.

Variations

• Caramel Apple Twist: Substitute the pumpkin puree with two cans of apple pie filling. The rest of the process remains the same, resulting in a classic caramel apple flavor profile.
• Chocolate Pecan Version: Use a chocolate fudge cake mix instead of yellow cake mix. The combination of chocolate and pecans creates a decadent, brownie-like texture that pairs wonderfully with the pumpkin base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month; thaw in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 30 to 60 seconds until warmed through.

Store any leftover cake in an airtight container to maintain its moisture. It is best to let the cake cool completely before placing it in the refrigerator.

The cake can be kept in the refrigerator for up to three days, though the texture of the praline topping may soften slightly over time due to the moisture in the pumpkin base.

This dessert is best enjoyed fresh, but you can assemble the base and the cake mix layer a few hours in advance, keeping the slow cooker insert covered in the refrigerator.

Add the pecans and melted butter just before you are ready to start the cooking process to ensure the topping remains as crunchy and fresh as possible.

Serving ideas

Serve the pumpkin praline dump cake warm, scooping generous portions into individual bowls.

The contrast between the warm, soft pumpkin and the crunchy praline topping is the highlight of this dish, so serving it immediately after the resting period is highly recommended for the best experience.

To elevate the presentation, serve each portion with a dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream. The cold, creamy element balances the warmth of the pumpkin and the sweetness of the praline topping, making it a perfect finish to any meal.

Frequently asked questions

Recipe card

Easy Pumpkin Praline Dump Cake for Your Slow Cooker

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

Ingredients

• 1 can pumpkin puree (15 oz)
• 1 box yellow cake mix (15.25 oz)
• 1 cup chopped pecans
• 3/4 cup unsalted butter, melted

Instructions

1. Pour the pumpkin puree into the base of the slow cooker. Use a spatula to spread it into an even layer covering the bottom of the ceramic insert.
2. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir the ingredients together; the layers should remain distinct to allow the cake to steam properly.
3. Scatter the chopped pecans over the top of the cake mix. Carefully pour the melted butter evenly across the surface of the pecans and cake mix, ensuring as much of the dry mix is moistened as possible.
4. Cover the slow cooker with its lid. Cook on high for approximately 3 hours, or until the edges are golden and the center is set and bubbling.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

450

Protein

3.5 g

Carbohydrates

62 g

Fat

22 g

Fiber

2.5 g

Sugar

38 g

Sodium

420 mg

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