Slow Cooker Pumpkin Pecan Crunch Cake: 1 Magical Fall Dessert
A delicious slow cooker cake combining pumpkin and pecans for a warm, crunchy dessert.
- Prep Time: 10 mins
- Cook Time: 3-4 hours
- Total Time: 3-4 hours 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
- Spray the slow cooker with nonstick spray.
- Spread the pumpkin puree evenly on the bottom.
- Sprinkle the dry cake mix over the pumpkin.
- Top with chopped pecans.
- Drizzle melted butter over the top.
- Mix brown sugar and spices, then sprinkle over the butter.
- Cook on low for 3-4 hours or until set.
- Let cool slightly before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Check for doneness with a toothpick.
- Serve with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg