Everyone who tries this moist and flavorful Pumpkin Cake falls in love with it! It’s even better with my Homemade Pumpkin Pie Spice!


Slow-Cooker Pumpkin Cake!
5 from 1 vote

Slow-Cooker Pumpkin Cake

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
cool 15 minutes
Total Time 2 hours
Everyone who tries this moist and flavorful Pumpkin Cake falls in love with it!


  • 1 box yellow cake mix
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 2 tsp. McCormick Pumpkin Pie Spice

Cream Cheese Frosting

  • 4 oz cream cheese, temperature
  • 1/3 cup butter, room temperature
  • 1 tsp. vanilla
  • 2 cups confectioners sugar



  • Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
  • In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. (This can also be done by hand with a whisk)
  • Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes or until toothpick inserted in the center comes out clean.
  • Uncover and cool 10 minutes. (Make sure slow cooker is off) Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.

Cream Cheese Frosting

  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
  • With hand held mixer on low, gradually add in confectioners sugar, 1 cup at a time, until smooth and spreadable.
  • Spread over cooled cake.
  • Cut into pieces to serve.

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Slow-Cooker Pumpkin Cake!

There are a lot of reasons why someone might not want to turn on the oven, but for me it was simply space. Here on the homestead, we have lots of projects that need to be completed in a fairly short amount of time… canning being at the top of the list.

Instead of displacing my hard-working hubby where we were getting through more tomatoes than we have ever had, I decided to make him & the kids a sweet treat that would require little to no effort. (on my part as well!)


Slow-Cooker Pumpkin Cake!

I have to admit, I was pretty darn skeptical of “baking” in a crockpot.  It ended up working beautifully!

Ok so let’s break this down:

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 silkiest smooth cream cheese frosting.

Slow-Cooker Pumpkin Cake!

I’d say that is a winning combination!

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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. Can this cake be baked in a regular pan in the oven? Time/temp? You had a similar pumpkin cake recipe a while back that I loved but I lost it when my computer crashed. Pleasehelp because I am not able to handle the crock pot method. Thank you.

  2. I am very disappointed because my cake started to burn on the sides after about an hour and ten minutes! I had to turn it off, but the toothpick came out clean. It’s cooling now and I will frost it. Hope it tastes better than it looks! I might try it in my smaller, round crockpot next time.

  3. fixed it for thanksgiving, turned out great, just had a bit of a time issue, ended up taking 2 1/2 hours, although I’m sure me checking it every 15 mins after the 1 ohr and 45mins, may have slowed things down a bit, but it turned out great, and was a big hit with the neighbors.

    P.S. should I have pre heated the slow cooker????

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