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Slow-Cooker Pumpkin Cake with Cream Cheese Frosting
Slow-Cooker Pumpkin Cake with Cream Cheese Frosting
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Prep Time:
15 minutes
Total Time:
2 hours 45 minutes
Create a decadent pumpkin cake effortlessly with your slow cooker!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/2 cup chopped pecans or walnuts, if desired
Instructions:
  • Generously coat a 5 1/2- to 6-quart slow cooker with cooking spray.
  • Beat together the cake mix, pumpkin, water, vegetable oil, eggs, and pumpkin pie spice in a large bowl with an electric mixer on low speed for 1 minute, scraping the bowl constantly. Increase speed to medium and continue beating for 2 minutes.
  • Transfer the batter into a slow cooker, cover, and cook on HIGH for 1 hour and 45 minutes to 2 hours until a toothpick inserted in the center comes out clean. Let it sit uncovered for 10 minutes, then loosen the edges with a knife, flip onto a cooling rack, and let it cool completely.
  • In a medium bowl, use an electric mixer on low speed to blend the cream cheese, butter, and vanilla until smooth. Slowly incorporate powdered sugar, 1 cup at a time, until mixture is smooth and spreadable. Spread the frosting over the cooled cake and optionally top with pecans or walnuts. Cut into pieces before serving.

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