This 3-ingredient slow cooker pecan crunch latte dump cake is the easiest fall dessert recipe out there. All you have to do is stack your ingredients in the slow cooker and enjoy a delicious warm cake with buttery crumbs, sweet coffee spice, and crunchy pecans on top.
This 3-ingredient slow cooker pecan crunch latte dump cake is an ideal fall dessert recipe that requires minimal effort and makes for a great dessert option during weekends, football games, and family gatherings. Just stack all your ingredients in the slow cooker, and voila – a delicious warm cake with buttery crumbs, coffee-style sweet spices, and crunchy pecans on top. This dessert has all the charm of a homemade cake without much work involved, and this is precisely why people tend to devour such cakes when serving them at potluck events or tailgating gatherings.
Serve this dessert right from the slow cooker in large spoonfuls into bowls. This pecan crunch latte dump cake is really delicious with vanilla ice cream or a dollop of whipped cream. If you want to make it even more interesting, drizzle some caramel sauce on top. When serving at a tailgate, you can also arrange the dessert in small bowls and let people garnish it with various toppings themselves. At home, serve it along with coffee or chai tea.
Slow Cooker 3-Ingredient Pecan Crunch Latte Dump Cake
Servings: 8
Ingredients
- 1 box pecan crunch latte cake mix
- 1 can pumpkin pie filling
- ½ cup unsalted butter, melted
Directions
- Lightly coat the interior of your 5- to 6-quart slow cooker with butter or cooking spray to prevent sticking. Pour the pumpkin pie filling in the bottom and distribute it evenly over the base using a spoon. Next, tear open the pecan crunch latte cake mix. Scatter the dry mix on top of the pumpkin layer.
- Try to sprinkle the mix over the entire surface of the filling. Make sure not to mix it with pumpkin filling — only place the dry mix over the filling. Slowly pour the melted butter over the top of the cake mix trying to distribute it over the greatest surface area.
- Put the lid on the cooker. Cook the mixture on HIGH for 2 to 2½ hours or on LOW for 4 hours, depending on the size of the cooker, until the top surface appears set and bubbles form around its edges. Turn off the cooker and remove the lid.
- Let the cake rest in the cooker for 10 to 15 minutes before serving it to allow it to set. Then serve the portions in warm bowls either by themselves or with a scoop of ice cream added on top.