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Before you jump to Crock Pot Pumpkin Dump Cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.
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As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all perform, without difficulty. It’s related to being sensible, most of the time.
We hope you got insight from reading it, now let’s go back to crock pot pumpkin dump cake recipe. You can cook crock pot pumpkin dump cake using 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Crock Pot Pumpkin Dump Cake:
- Prepare of Cake.
- Use of ea) pumpkin puree, NOT pumpkin pie filling.
- Get of granulated sugar.
- Prepare of pumpkin pie spice (I didnt level, but used rounded tsp of spice).
- Take of sea salt.
- Provide of yellow or white cake mix – unprepared.
- You need of unsalted butter – melted.
- Prepare of chopped pecans.
- Use of vanilla extract (optional, I added about 1 tsp).
- Prepare of whipped cream topping.
- Prepare of heavy whipping cream (aka double cream).
- Use of powdered sugar (aka confectioners' or caster sugar).
- Get of vanilla extract (optional).
Steps to make Crock Pot Pumpkin Dump Cake:
- Spray the insert of a 6-quart slow cooker with cooking spray..
- Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt (And optional vanilla) in a large bowl, then dump it into the slow cooker insert. Spread out evenly..
- Sprinkle the DRY cake mix evenly over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish by sprinkling with the chopped pecans..
- Cover and cook on low for 4 to 4.5 hours. Do NOT remove the cover in this time. Just trust it's doing its thing. The edges of the cake should be starting to brown and crisp slightly when done..
- When ready to serve, use a handheld or stand mixer woth a whick attachment to whip the cream and powdered sugar (and optional vanilla) together in a large bowl until stiff peaks form. Or make ahead too and store covered in fridge until serving time..
- Serve the cake warm with a dollop of the whipped cream..
- NOTE: You could also use chopped walnuts instead of pecans, or simply omit nuts if there is an allergy or you do not like them. But they are a great textural element, adding an excellent crunch..
- NOTE: If the cake is done before it's time for dessert it is perfectly fine to switch to warm until you're ready..
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