Slow Cooker Pumpkin Dump Cake

There’s nothing we appreciate more than a dump recipe. You dump (hence the name) all the ingredients in, stir, and you’re done. They’re simple, no-hassle recipes – but that doesn’t mean they can’t be delicious. This slow cooker pumpkin dump cake is flavorful fall dessert that would be a welcomed addition to your Thanksgiving buffet or Halloween party spread. 

Slow Cooker Pumpkin Dump Cake

Slow Cooker Pumpkin Dump Cake

Spray the slow cooker crock (we love this iridescent purple slow cooker for a Halloween party) with nonstick cooking spray. Then dump white cake mix, pumpkin puree, eggs, water, cinnamon, and butterscotch chips into the crock. Mix until the ingredients are blended (you can also mix everything in a bowl before, then transfer to the crock) then cover. It’s just that easy. 

Slow Cooker Pumpkin Dump Cake

Cook on LOW for 3 ½ to 4 hours. When the cake is finished, insert a toothpick into the center – if it comes out clean, you’re ready to eat.

Slow Cooker Pumpkin Dump Cake

The tasting panel agrees this cake is best served warm with a heaping scoop of vanilla ice cream and a drizzle of caramel. You could swap vanilla for cinnamon or pumpkin ice cream to make this super seasonal – or even serve alongside a piping hot cup of pumpkin spice coffee. This cake is extremely moist thanks to the addition of pumpkin puree. And the butterscotch chips add a flavor your guests might not expect – but will make them dive in for another bite.

Slow Cooker Pumpkin Dump Cake

Whether you plan on serving it at your annual Halloween party alongside some other spooky treats (like graveyard party dip) or swapping out the pumpkin pie (or pumpkin pie cheesecake) for cake this Thanksgiving, this slow cooker cake recipe will make its way to your table throughout the season.

Slow Cooker Pumpkin Dump Cake


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Slow Cooker Pumpkin Dump Cake
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  • 1 box (16.25 ounces) white cake mix
  • 1 can (15 ounces) pumpkin puree
  • 3 large eggs
  • ¼ cup water
  • 1 teaspoon ground cinnamon
  • 1 package (11 ounces) butterscotch chips
  • Confectioners’ sugar


  1. Spray slow cooker crock with nonstick cooking spray.
  2. In a large bowl, using a whisk, blend cake mix, pumpkin puree, eggs, water, ground cinnamon and butterscotch chips. Pour batter into prepared crock.
  3. Cover slow cooker and cook on LOW for 3 1/2 to 4 hours or until toothpick inserted in center comes out clean.
  4. Sprinkle with confectioners’ sugar before serving.


Serves 10-12

Test Kitchen Tips: · Do not cook on HIGH heat. · Use an ice cream scoop for serving warm or allow to cool completely. · Excellent with a scoop of vanilla ice cream or whipped cream.

Other dump cake recipes: 

Slow Cooker Chocolate Cherry Pineapple Dump Cake


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