Dump cakes have been around for decades. My first dump cake years ago was Judy’s Dump Cake, and I never found out who Judy was. Technically, a dump cake is one that the ingredients are dumped in the pan, without need for advanced prep. The following Easy Slow Cooker Pumpkin Squares was published online as a dump cake (before my changes), but, although it is easy to put together, there are ingredients that need to be mixed up before adding to the pan. So, while this is almost as easy as a dump cake, you’ll need to use a bowl in addition to the slow cooker.


I discovered a Casserole Crock a few years ago, and have found it is perfect for making casseroles and cakes in the slow cooker because it is the size of a 9” x 13” baking pan. This is very convenient and makes it easy to serve from. These cake squares can be made in any 4-6 quart oval slow cooker, however, and most cooks will find that they have a slow cooker that works just fine. If possible, avoid a round, tall slow cooker and opt for one with a bigger footprint. These aren’t like a traditional cake; they are actually more like chewy bars. The basic squares are good warm with ice cream or whipped cream, but you can make them special by drizzling them with caramel topping and chopped pecans, or cool and frost with cream cheese frosting. Before baking, you can sprinkle it with chocolate chips or pecans.

24 Squares


1 15.25 ounce white or yellow cake mix

1 14 oz. can sweetened condensed milk
1 15 oz. can pure pumpkin, (not pumpkin pie mix)
1 1/2 teaspoons pumpkin pie spice

1. Spray a 6-8 quart or Large Casserole Crock (approximately 9” x 13”) with non-stick spray. Sprinkle the cake mix over the bottom of the crock.
2. Whisk together the condensed milk, pumpkin, and pumpkin pie spice until smooth. Pour the mixture over the dry cake mix.
3. Cover the slow cooker, set it to high, and let cook one hour and 30 minutes or until almost set.
4. Remove the lid; using a spatula, stir the mixture until well-mixed, and smooth out the top evenly.
5. Cover the slow cooker, and let cook (still on high) for about 30 minutes or until the squares are cooked through. Depending on your slow cooker, it can take more or less time.
6. Turn the slow cooker off, and tilt the lid to allow any moisture to escape. Serve warm with ice cream or whipped cream; you can also drizzle with caramel ice cream topping and sprinkle with toasted pecans. Alternately, let cool and frost with cream cheese frosting.

Variation: Sprinkle with 2 cups semi-sweet chocolate chips before baking.

Amount Per Serving
Calories 134 Calories from Fat 29
Percent Total Calories From: Fat 21% Protein 5% Carb. 74%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 135 mg Total Carbohydrate 25 g 8%
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g

Vitamin A 79% Vitamin C 2% Calcium 0% Iron 2%