Slow Cooker Pecan Crunch Latte Dump Cake

You know those crisp autumn tailgates when you want a big impressive dessert but have absolutely no time to prepare? Well, this slow cooker pecan crunch latte dump cake is exactly what you’re looking for. You literally throw three simple ingredients into a crockpot and let them do all the work. The result is a warm, gooey cake that smells just like your favorite coffee shop.

I love that this recipe turns the traditional dump cake idea into something more festive. Who doesn’t love the taste of a cozy, roasted, seasonal coffee drink? Not only does it add great flavor to the cake, but there’s no measuring flour or melting butter or standing over a hot oven while guests wait. Best of all, because the prep is so easy, you won’t spend your entire game day sweating in the kitchen.

Why You Will Love This Recipe

You’re going to love the texture of this slow cooker pecan crunch latte dump cake. The cake is light and fluffy, but it soaks up all the coffee goodness, giving it a pudding-like texture in the middle. It’s the perfect quick fix when you come home after a long weekend and realize that you forgot to make a dessert for your guests.

Because the cake cooks slowly, it gets a slightly burnt edge that goes perfectly with the crunchy pecans. And honestly, the easiest part of the whole process is the cleaning up. You literally cook it all in one pot, which means you don’t have to wash a million dishes at the end of the night. The crockpot is all you need, so you can leave the house sparkling clean.

What You Need

For this recipe, you’ll only need a yellow cake mix, a bottled pecan crunch latte drink, and some chopped pecans.

Yellow Cake Mix

A box of yellow cake mix is the easiest way to make this recipe. It’s a great base to add liquid to because it’s easy to bake and it will absorb the flavors from the liquid very well. I love how simple it is for people to make. However, if you want to spice things up a bit, try using a spice cake mix instead! It’ll add some extra flavor from the cinnamon and nutmeg.

Bottled Pecan Latte

Instead of using eggs, oil, and butter to make this cake, we use a pre-made bottle of pecan latte coffee drink! It will help provide the liquid for the cake and add the perfect amount of sweet espresso and nutty flavor to the cake. If you don’t have a pecan latte drink, any bottled latte or iced coffee will work just as well.

Chopped Pecans

Adding chopped pecans to the recipe will add some crunch to the otherwise soft, pudding-like texture of the cake. They also toast inside of the slow cooker and bring out some of the buttery flavor of the pecans. If you don’t have any pecans, you can sprinkle some crunchy graham cracker crumbs on top instead!

How to Make It

Let your slow cooker do all the work for dessert tonight by following these easy steps:

Prep the Slow Cooker

Spray the interior of the slow cooker with nonstick baking spray to keep the sugary cake from sticking to the sides. Pour the entire box of yellow cake mix into the bottom of the slow cooker, and spread the cake mix evenly.

Add the Latte

Pour the bottled pecan crunch latte beverage slowly over the top of the dry cake mix. Stir the cake mix and latte together with a fork or small whisk until there are no big dry clumps of cake mix left.

Add the Crunch

Evenly sprinkle the chopped pecans over the top of the wet cake batter. Don’t mix them in, as you want them to stay on top to keep their crunch as the cake cooks.

Slow Cook

Put the lid on the slow cooker and cook on high for 2 to 2.5 hours, until the edges are browned and the center is cooked but still slightly gooey.

Rest and Serve

Turn off the slow cooker and take the lid off, letting the cake sit for about 15 minutes before serving. The pudding center will firm up just enough so you can spoon out servings into bowls.

My Best Tips

Don’t open the lid during the first 90 minutes of baking, otherwise your dump cake will turn into soup! Lifting the lid releases important steam, and it will also significantly lengthen the cooking time.

If you know your slow cooker runs extremely hot, check your cake after only 2 hours. Be careful not to let it sit for too long, as the sugar will burn quickly along the sides.

For some truly insane flavor, you could also add a little bottle of caramel sauce on top of the cake once it is finished cooking. The heat will warm the sauce, making it stick to those crunchy pecans.

Storage and Reheating

• To Store: Once the cake has cooled completely, transfer it to an airtight container and refrigerate for up to 3 days.
• To Freeze: The pudding-like consistency of this cake will become rubbery if frozen, so I don’t recommend storing any leftovers in the freezer.
• To Reheat: Take scoops of the cooled cake and warm them in the microwave for about 30 seconds, just until they’re warm and gooey again.

Serving Suggestions

• A big scoop of creamy vanilla bean ice cream melted onto a portion of the warm cake.
• A dollop of whipped cream lightly sweetened with maple syrup.
• A handful of toasted pecans sprinkled on top.
• A steaming cup of fresh, hot dark roast coffee.

Frequently Asked Questions

Can I make this in the oven instead?

Yes, you can bake this in a 9×13-inch baking dish. Mix everything together, pour it into a greased pan, and bake at 350°F for 30-35 minutes until golden brown.

Do I need to add butter to this dump cake?

Nope, not for this one! The bottled latte is enough to bind the dry cake mix.