Crockpot Pumpkin Cake Recipe: 5-Star Moist Magic in One Pot
A moist and flavorful pumpkin cake made easily in a crockpot. Perfect for fall gatherings or a simple dessert.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 box yellow cake mix
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup chopped pecans (optional)
Instructions
- Grease the inside of your crockpot with non-stick spray.
- In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves.
- Spread the pumpkin mixture evenly in the crockpot.
- Sprinkle the dry cake mix over the pumpkin layer.
- Drizzle the melted butter evenly over the cake mix.
- Optionally, sprinkle chopped pecans on top.
- Cover and cook on low for 2-3 hours or until set.
- Serve warm with whipped cream or ice cream.
Notes
- Do not overcook to avoid dryness.
- Check for doneness with a toothpick after 2 hours.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg