It’s pumpkin season and if you’re like me, you can’t resist all things pumpkin! I was just at a Cider Mill and those cute little pie pumpkins were calling my name! I love making my own pumpkin puree to have year-round. I purchase pie pumpkins (sometimes called sugar pumpkins) when they are on sale and freeze it in half cup portions. Easy peasy!
Today I’m bringing you a dessert you can make with either store-bought or homemade pumpkin puree. It’s my Pumpkin Pie Dump cake from the new Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts book. It’s the best kind of recipe because you literally just mix all the ingredients together, dump them in your crock and let it do it’s thing! You’ll find the entire book to contain dinner and dessert recipes that are just this easy! If you’d like to purchase a copy, you can do so just about anywhere books are sold, or online at places like amazon (which I usually find to be the least expensive.) If you would like to purchase the book on amazon, you can click here now.
Pumpkin Pie Dump Cake
Hope Comerford, Clinton Township, MI
Makes 10-12 servings
Prep. Time: 15 minutes
Cooking Time: 3–5 hours
Ideal slow-cooker size: 3½- or 4-qt.
15-oz. can pumpkin puree
10-oz. can evaporated milk
½ cup brown sugar
3 tsp. pumpkin pie spice
¹⁄8 tsp. nutmeg
18¾-oz. box yellow cake mix
1 cup graham cracker crumbs
½ cup white chocolate chips
1. Spray crock with nonstick spray.
2. In a bowl, mix together the first five ingredients and dump into the crock.
3. Sprinkle the cake mix over the batter in the crock, followed by the graham cracker crumbs and white chocolate chips.
4. Cover and cook on Low for 3–5 hours.