Slow-Cooker Pumpkin Cake

filed under: Cakes on October 14, 2015

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!

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
Prep Time
15 mins
Cook Time
1 hr 45 mins
15 mins
Total Time
2 hrs

Everyone who tries this moist and flavorful Pumpkin Cake falls in love with it!

Course: Dessert
Cuisine: American
Keyword: Slow-Cooker Pumpkin Cake
Servings: 8 servings
Author: Amanda Rettke
  • 1 box yellow cake mix
  • 1 c canned pumpkin not pumpkin pie mix
  • 1/2 c water
  • 1/3 c vegetable oil
  • 4 eggs
  • 2 tsp. McCormick Pumpkin Pie Spice
Cream Cheese Frosting
  • 4 oz cream cheese temperature
  • 1/3 c butter room temperature
  • 1 tsp. vanilla
  • 2 c confectioners sugar
  1. Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
  2. 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)

  3. Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes or until toothpick inserted in the center comes out clean.

  4. 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
  1. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.
  2. With hand held mixer on low, gradually add in confectioners sugar, 1 cup at a time, until smooth and spreadable.

  3. Spread over cooled cake.
  4. Cut into pieces to serve.

Recipe adapted from Betty Crocker.

Slow-Cooker Pumpkin Cake!

I have to admit, I was pretty darn skeptical of “baking” in a crock pot.  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 most silky smooth cream cheese frosting.

Slow-Cooker Pumpkin Cake!

I’d say that is a winning combination!

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  • My slow cooker won’t even know what hit it! Great idea Amanda!

  • Laura @ Laura's Culinary Adventures says:

    This is so fun an easy! I want to give it a try!

  • Ashle @ Toaster Oven Planet says:

    This is excellent! Made this tonight for dinner…so simple and yummy. You have enough wonderful recipes to keep us all busy in the kitchen. Get healed!

  • Suzy | The Mediterranean Dish says:

    Okay, I have never tried my slow cooker for baking! What an awesome idea!

  • Senika @ Foodie Blog Stalker says:

    WOW! I’m super impressed. In no way does that cake look like it was baked in a slow cooker. Must try!

  • Michelle | A Latte Food says:

    Umm, this is genius! I’ve never used my slow cooker for baking before, but I seriously have got to try it now!

  • Amy @ Amy's Healthy Baking says:

    I haven’t baked a cake in my slow cooker in about a year, but it’s definitely time that changed! I love how it keeps the cake so moist… And that I can use my oven for other things. Or just not turn it on during the summer when it’s a bazillion degrees out. (Only a teensy tiny exaggeration, I swear…) I’d gladly pitch in and help with the canning if it earned me an extra slice of your pumpkin cake! 🙂

  • Kate says:

    Wow! I’ve never thought about making a cake in the slow cooker, that’s fantastic. Can’t wait to give it a try!

  • Marcilyn Crawford says:

    This pumpkin slow cooker cake can be altered to an applesauce spice cake . All you have to do is use the same meas <recent of applesauce as the pumpkin kin mesaure. The spices are changed to apple pie spices to taste.

  • Joanne moore says:

    Wow thats unicique ill definitly try that and brownies too! THANK YOU😊❤

  • Dorothy Mitchell says:

    U are a genius, wen making cake, I hope I can follow in you’re ways of cooking.

  • Vivian says:

    Wow wow wow This is Incredible..

  • Nina says:

    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.

  • Don't Pass on Dessert!