This Classic Crockpot Pumpkin Spice Cake is a warm, cozy treat that’s perfect for fall. It’s made with sweet pumpkin, spices, and is super easy to whip up in your slow cooker!
Trust me, the smell of this cake baking will make your house feel like autumn heaven. I love serving it warm with a scoop of ice cream on top—so yummy!
Key Ingredients & Substitutions
Cake Mix: A yellow cake mix is the base here, giving the cake a light texture. If you want a more homemade feel, you could swap it for a homemade vanilla cake batter using flour, sugar, and baking powder.
Pumpkin Puree: Use canned pumpkin puree for consistency. If you prefer fresh, you can use pureed cooked pumpkin, just ensure it’s not watery.
Eggs: Three large eggs help bind the cake. You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan option.
Nuts: Walnuts or pecans add crunch. If you have nut allergies, try using rolled oats or simply omit them. Chopped chocolate or coconut are great alternatives too!
Pumpkin Pie Spice: This spice mix brings warmth. You can create your own by mixing equal parts cinnamon, nutmeg, ginger, and a pinch of cloves.
How Can I Ensure My Cake is Perfectly Cooked in the Crockpot?
Cooking in a crockpot can be tricky since every model heats differently. Here are some tips to achieve a perfect cake:
- Preheat the crockpot if possible, as it helps create a consistent temperature from the start.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Don’t lift the lid too often during cooking! Each time you open it, steam escapes which could prolong the cooking time.
- If your cake isn’t set after 4 hours, you might need an extra 30 minutes, just keep an eye on it.
By following these tips, you’ll enjoy a moist and flavorful pumpkin spice cake every time!
Classic Crockpot Pumpkin Spice Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup chopped walnuts or pecans (optional)
For the Topping:
- 1 cup brown sugar
- 1/2 cup butter (1 stick)
- 1 cup chopped nuts (walnuts or pecans), for topping
- Ice cream or whipped cream, for serving
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and will cook in your crockpot for 3 to 4 hours. After letting it cool slightly, you can dive right in and enjoy a warm slice topped with ice cream or whipped cream!
Step-by-Step Instructions:
1. Mix the Batter:
In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice. Use a whisk or a wooden spoon to stir until everything is well mixed. The batter should be smooth and creamy.
2. Prepare the Crockpot:
Take your 6-quart crockpot and grease it lightly with cooking spray or a little oil to prevent sticking. Pour the cake batter into the greased crockpot, spreading it evenly across the bottom.
3. Add the Nuts:
If you’re using nuts, sprinkle 1 cup of chopped walnuts or pecans over the top of the cake batter. This adds a lovely crunch and flavor to the cake!
4. Make the Topping Mixture:
In a small saucepan, melt the butter over medium heat. Once the butter is melted, stir in the brown sugar and cook for a few minutes, stirring occasionally until the sugar dissolves and the mixture becomes smooth and slightly bubbly.
5. Combine Everything:
Once smooth, pour the butter and brown sugar mixture evenly over the nuts and batter in the crockpot. Be careful not to stir; this will create a delicious topping as it bakes!
6. Cooking Time:
Cover the crockpot and cook on low for 3 to 4 hours. Start checking at the 3-hour mark by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs.
7. Serve Your Cake:
When the cake is set, carefully remove it from the crockpot using a spatula. Serve warm with a scoop of vanilla ice cream or whipped cream on top, drizzling it with the caramel-like sauce from the bottom of the crockpot.
8. Garnish and Enjoy:
For a little extra crunch, sprinkle some more chopped nuts on top. Enjoy your cozy, warm Pumpkin Spice Cake with all its wonderful flavors!
Trust me, you’ll love this moist and warmly spiced cake—perfect for gatherings or a cozy night in!
Can I Use a Different Cake Mix?
Absolutely! While a yellow cake mix is traditional, you can use a spice cake mix for an extra flavor boost. Just follow the same instructions, and you’ll have a delicious variation.
What Should I Do If I Don’t Have Pumpkin Pie Spice?
No worries! You can create your own blend by mixing 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. This mixture will give your cake the same warm, spiced flavor!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge overnight before reheating!
Can I Make This Recipe Vegan?
Yes! Substitute the eggs with 1/4 cup of unsweetened applesauce for each egg, and replace the butter with a plant-based margarine. The rest of the ingredients can remain the same for a delicious vegan treat!