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Slow-Cooker Pumpkin Cake!

Slow-Cooker Pumpkin Cake

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

Course Dessert
Cuisine American
Keyword Slow-Cooker Pumpkin Cake
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
cool 15 minutes
Total Time 2 hours
Servings 8 servings
Author Amanda Rettke


  • 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



  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.