Slow-Cooker Pumpkin Cake with Cream Cheese Frosting

Slow-Cooker Pumpkin Cake with Cream Cheese Frosting


  • Prep Time : 15 MIN
  • Total Time : 2 HR 45 MIN
  • Servings : 16



1  box Betty Crocker™ SuperMoist™ 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


  • 1)  Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
  • 2)  In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
  • 3 ) Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes to 2 hours or until toothpick inserted in the center comes out clean. Uncover and cool 10 minutes. Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.
  • 4)  Meanwhile, in medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread over cooled cake. Sprinkle with pecans or walnuts, if desired. Cut into pieces to serve.


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