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
Ingredients
- 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
Instructions
Cake
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!)
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.
I’d say that is a winning combination!
My slow cooker won’t even know what hit it! Great idea Amanda!
This is so fun an easy! I want to give it a try!
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!
Okay, I have never tried my slow cooker for baking! What an awesome idea!
WOW! I’m super impressed. In no way does that cake look like it was baked in a slow cooker. Must try!
Umm, this is genius! I’ve never used my slow cooker for baking before, but I seriously have got to try it now!
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! 🙂
Wow! I’ve never thought about making a cake in the slow cooker, that’s fantastic. Can’t wait to give it a try!
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.
Wow thats unicique ill definitly try that and brownies too! THANK YOU😊❤