Crock Pot Pumpkin Cake

This Crock Pot Pumpkin Cake is a moist and spiced recipe, which uses yellow cake mix and pumpkin puree. It’s a no-fuss take on the classic, ready in about 1 hour and 55 minutes.

Crock Pot Pumpkin Cake Ingredients

• 15.25 oz. yellow cake mix
• 1 cup pumpkin puree
• 3 eggs
• ½ cup melted butter (1 stick)
• ⅔ cup water
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp cloves
• Pinch of salt
• ½ cup whole pecans

For the glaze:

• ½ cup powdered sugar
• 2 Tbsp heavy cream or milk
• ½ tsp vanilla extract

Optional Toppings:

• Vanilla ice cream

How To Make Crock Pot Pumpkin Cake

1. Mix the batter: In a large bowl, combine the cake mix, pumpkin, eggs, melted butter, water, vanilla, cinnamon, nutmeg, cloves, and salt. Whisk until just combined—some small lumps are okay.
2. Prep the crock pot: Spray the slow cooker well with non-stick spray. Pour in the cake batter and spread it evenly.
3. Add pecans: Sprinkle the pecans on top, arranging them in a pattern if desired.
4. Cook the cake: Cover and cook on HIGH for 1 hour and 45 minutes. Check for doneness by inserting a toothpick—adjust time slightly based on your slow cooker.
5. Make the glaze: In a small bowl, whisk powdered sugar, vanilla, and cream until smooth and pourable.
6. Finish and serve: Turn off the slow cooker. Drizzle the glaze over the warm cake. Spoon into bowls and serve with vanilla ice cream if desired.

Recipe Tips

• Can I use a different cake mix? Yes, white, spice, or pumpkin cake mix all work well.
• How to avoid burning: Check toward the end of cooking; rotate the insert if one side is too close to the heating element.
• Can I double the glaze? Absolutely—just double each ingredient for extra drizzle.
• What if my glaze is too thick? Add a few drops of cream or milk until it thins out.
• Can I make this dairy-free? Use plant-based butter and milk alternatives for a dairy-free version.

What To Serve With Pumpkin Cake

This cozy fall dessert is great with a variety of sides and toppings:

• Vanilla or cinnamon ice cream
• Hot apple cider or chai tea
• Fresh whipped cream
• A dusting of cinnamon sugar
• Toasted pecans or walnuts

How To Store Pumpkin Cake

Room Temperature: Store leftovers in an airtight container on the counter for up to 2 days.
Refrigerate: For longer storage, refrigerate for up to 5 days. Reheat before serving.

Pumpkin Cake Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 9g
• Cholesterol: 92mg
• Sodium: 521mg
• Potassium: 137mg
• Fiber: 2g
• Sugar: 25g
• Calcium: 141mg
• Iron: 2mg

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

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked and pureed to a smooth consistency.

Do I need to flip or stir the cake while cooking?
No, just keep the lid closed and let it cook undisturbed.

Can I use chopped pecans instead of whole?
Yes, either will work based on your preference for texture.

How do I know when the cake is done?
It should spring back when touched and a toothpick should come out clean.

Can I skip the glaze?
Yes, though the glaze adds a nice finish, the cake is delicious on its own.

Try More Recipes:

• Crock Pot Pumpkin Butter
• Crock Pot Pumpkin Bread Pudding
• Crock Pot Pumpkin Bread