Crock Pot 3-Ingredient Pumpkin Cake

This Crock Pot 3-Ingredient Pumpkin Cake is a moist and ultra-easy recipe, which uses pumpkin puree and spice cake mix. It’s a no-fuss take on the classic, ready in about 3 hours and 5 minutes.

Crock Pot 3-Ingredient Pumpkin Cake Ingredients

• 2 cans pumpkin puree (15 oz each)
• 1 box spice cake mix
• 1 cup unsalted butter

How To Make Crock Pot 3-Ingredient Pumpkin Cake

1. Add pumpkin to slow cooker: Spread the pumpkin puree evenly across the bottom of the Crock Pot.
2. Layer cake mix: Sprinkle the entire box of spice cake mix evenly over the pumpkin layer.
3. Top with butter: Slice or dot the butter over the top of the cake mix layer.
4. Cook on high: Cover and cook on HIGH for 2 hours.
5. Stir and continue cooking: Stir everything together thoroughly until well mixed. Cover again and cook for an additional 1 hour.
6. Serve: Scoop into bowls and serve with cream cheese frosting or a scoop of vanilla ice cream.

Recipe Tips

• Can I use homemade pumpkin puree?
  Yes, just make sure it’s thick and not too watery.
• What can I use instead of spice cake mix?
  Use yellow cake mix and add 1-2 teaspoons of pumpkin pie spice.
• Can I bake this in the oven instead?
  Yes, bake in a 9×13-inch pan at 350°F for 30-35 minutes or until set.
• How to make it dairy-free:
  Use a dairy-free butter alternative or coconut oil.
• Can I add nuts or chocolate chips?
  Absolutely! Add them before the final hour of cooking.

What To Serve With Pumpkin Cake

This sweet fall dessert pairs perfectly with:

• Whipped cream or Cool Whip
• Cream cheese frosting
• Vanilla or butter pecan ice cream
• A drizzle of caramel sauce
• Chopped pecans or walnuts

How To Store Pumpkin Cake

Refrigerate:
Cool completely, then store in an airtight container in the fridge for up to 5 days.

Freeze:
Freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat if desired.

Pumpkin Cake Nutrition Facts

• Calories: 485
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 61mg
• Sodium: 485mg
• Carbohydrates: 62g
• Fiber: 4g
• Sugar: 32g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pumpkin pie filling instead of puree?
No, it’s too sweet and already spiced—use plain pumpkin puree.

Why stir the cake halfway through?
It helps combine the ingredients and creates a more even, cakey texture.

Is this more like a cake or a cobbler?
The texture is similar to a soft cake or dump cake—moist and spoonable.

Can I double the recipe?
Yes, but you may need a larger slow cooker and increase the cook time slightly.

What if I don’t have a spice cake mix?
Use yellow or white cake mix with added cinnamon, nutmeg, and cloves.