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Slow-Cooker Pumpkin Cake

Prep 10 min
Total 3 hr 0 min
Servings 12

Don't overheat your kitchen this summer! Turn your slow cooker into a cake maker and get yourself some seriously yummy pumpkin cake anytime of the year without even raising the temp in your house! MORE+ LESS-

By Cheeky Kitchen

March 8, 2017

Ingredients

box Betty Crocker™ Super Moist™ spice cake mix

eggs

1 1/2

cups pumpkin pie puree

1/2

stick (1/4 cup) butter, melted

Non-dairy whipped topping

Pumpkin pie spice (optional)

Steps

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1

Spray the edges of a slow cooker with nonstick baking spray.
2

In a large bowl, mix together the cake mix, eggs, pumpkin pie puree, and butter. Pour into slow cooker.
3

Cover slow cooker with lid, cook on low for 2-3 hours, or just until the cake springs back to the touch.
4

Serve cake with dollops of whipped topping. Sprinkle with pumpkin pie spice, if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Who says pumpkin’s just for fall? Stay cool in the kitchen with this easy slow-cooker cake that tastes every bit as good this time of year! So maybe you pull out your slow-cooker in the fall when the temps start to drop, but did you know ye old slow-cooker is awesome in the summer heat? And that it’s great for more than just meals? You can bake dessert in your slow-cooker in less than 3 hours and have yourself a moist, deliciously perfect cake. Like this incredible Pumpkin Cake. Check out how to get it stirred, cooked, and in your mouth in no time at all -- without raising the temperature in your kitchen! Betty Crocker Spice Cake Mix, y'all. That's how we's gonna roll. Starting this way makes this recipe even easier than ever because there are no spices to mix into the batter -- but your final yum comes out tasting like a charm! Grab yourself a can of pumpkin pie mix. You'll find it near the canned pie fillings at the grocery store. This version actually has spices already mixed into the puree, which adds a bit of extra flavor. If you can only find pumpkin puree, just use that and don't panic. Your final cake will still taste pumpkinlicious. Come on -- dig in!