This Chocolate Pumpkin Cake is made entirely in a slow cooker… it’s the ultimate “dump” cake! You add all the ingredients, set, and forget it! Spice it up a bit more with my Homemade Pumpkin Pie Spice!

The true definition of a "dump" cake!

Let’s get really real for a second here… this cake is not the prettiest. But that, my friends, is possibly the only negative you will encounter. It is inexpensive, it is 4 ingredients, it is 2 minutes of your time to assemble, and it’s delicious. If we can get over the less-than-beautiful appearance, then we are gold!

The true definition of a "dump" cake!

So let’s break this down:

Super easy prep time and no effort cooking. (thank you slow-cooker)

Amazing pumpkin and chocolate flavor and a cake so moist you can hardly stand it.

A dessert that everyone will be asking for 2nd helpings of!

Thank you so much for supporting the brands that support iambaker. I love working with McCormick and am truly their biggest fan. It means so much to me that you like them too!

Super easy prep time and no effort cooking. (thank you slow-cooker) Amazing pumpkin flavor and a cake so moist you can hardly stand it. Cake covered in the most silky smooth cream cheese frosting.

Slow Cooker Chocolate Pumpkin Cake

Prep Time 10 mins
Cook Time 2 hrs 40 mins
Total Time 2 hrs 50 mins
This Chocolate Pumpkin Cake is made entirely in a slow cooker… it’s the ultimate “dump” cake! You add all the ingredients, set, and forget it!

Ingredients

  • 2 15-ounce cans Pumpkin Pie Mix
  • 1 package Chocolate Cake
  • 1 teaspoon McCormick Pumpkin Pie Spice
  • 2 sticks 1 cup, 226 g unsalted butter

Instructions

  • Start by place a slow cooker liner down. You can also use parchment paper.
  • Add all pumpkin pie filling, making sure it is one even layer.
  • Pour all cake mix over top, leveling if needed.
  • Sprinkle pumpkin pie spice evenly over top.
  • Finally, set butter sticks on.
  • Turn slow cooker to HIGH and cook for 2 1/2 hours.
  • Serve immediately with whipped cream or ice cream

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Sounds interesting but I have a couple questions. First, do you mean pumpkin pie filling, where you would normally add just eggs and milk, or pumpkin puree which is plain pureed pumpkin?
    What size slow cooker? I assume a 4-qt. would work?

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