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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 Tips For Living Green And Spending less In The Kitchen.
Remember when the only people who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Read on for some approaches to go green and save energy, largely in the kitchen.
A massive amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.
The kitchen alone offers you many small ways by which energy and money can be saved. Natural living is something we can all do, without difficulty. It’s concerning being functional, usually.
We hope you got insight from reading it, now let’s go back to crock pot pumpkin dump cake recipe. To cook crock pot pumpkin dump cake you only need 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Crock Pot Pumpkin Dump Cake:
- Take Cake
- Provide ea) pumpkin puree, NOT pumpkin pie filling
- Take granulated sugar
- Provide pumpkin pie spice (I didnt level, but used rounded tsp of spice)
- Take sea salt
- Provide yellow or white cake mix - unprepared
- Use unsalted butter - melted
- You need chopped pecans
- Prepare vanilla extract (optional, I added about 1 tsp)
- Take whipped cream topping
- Use heavy whipping cream (aka double cream)
- You need powdered sugar (aka confectioners' or caster sugar)
- Get 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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