Name: Slow Cooker Pumpkin Cake
Prep time: 5 min
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Ingredients: 2 (15-ounce) cans of pumpkin; 1 regular-size box of spice cake mix; 1 cup butter ((2 sticks)); 1 cup pecans, (optional); vanilla ice cream, (for serving); caramel sauce, (optional)

I like nuts. Specifically pecans. I add them to just about everything during the fall months.

Only Three Ingredients

What you’ll need:

2 Cans of Pumpkin– NOT pumpkin pie filling
1 Box Spice Cake Mix– always hard to find close to the holidays so I try to remember to buy some early in the season.
Butter– I use salted butter.

Slow Cooker Pumpkin Cake topped with pecans in slow cooker.

Quick and Easy To Prep

This delicious fall dessert can be assembled in less than 5 minutes right in the crock pot. No other dirty dishes involved. Just empty 2 cans of pumpkin into a greased crock pot, spread the pumpkin out evenly, sprinkle a box of spice cake mix on top, and then add 2 sticks of butter. Cover and cook on HIGH for 2 hours. Uncover and stir. Add some pecans if you want a nutty crunch, and cook 1 more hour.

This Slow Cooker Pumpkin Cake doesn’t totally set up like a cake. It’s more like a pudding cake or bread pudding- warm and gooey. Best eaten with a spoon.

Cooking desserts in my crock pot is something I’ve been doing a lot of. Slow Cooker Lemon Cake, Slow Cooker Brownies, and Slow Cooker Pineapple Upside Down Cake are a few of my favorites.

Slow Cooker Pumpkin Cake topped with ice cream in a bowl.

How To Serve

Serve Slow Cooker Pumpkin cake warm with a scoop of vanilla ice cream and maybe a drizzle of caramel sauce for an unbelievable delicious pumpkin dessert.