Pumpkin Pie Cake Slow Cooker Recipe

Pumpkin Pie Cake is a must-try this fall! Pull out this slow cooker cake recipe to enjoy a bit of fall any time of year! Even better, you can mix your own pumpkin spice to get the right flavor combination! This cake serves well with ice cream or with a warm caramel drizzle. Check out this simple pumpkin cake recipe!

Slow Cooker Pumpkin Cake

I did take some inspiration from the amazing Pumpkin Pie my friend Surviving a Teacher’s Salary makes. I also looked at this recipe from Betty Crocker to learn about cooking a cake in the slow cooker.

Ingredients

• Yellow Cake Mix Non-Stick Cooking Spray 
• 15 oz Pumpkin Puree.   *I used a 15 oz can. You could also do 2 cups.
• 3 Eggs
• 1/3 Cup of vegetable or canola oil
• 1 Tablespoon Nutmeg
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Ginger

Make your Pumpkin Pie Crock Pot Cake

Start by mixing together your dry ingredients.

This will help your flavors to spread through easily. I recommend using a whisk to mix it so that you don’t end up with clumps like the photo below. Those white clumps will show in your finished cake.

Add all wet ingredients and your pumpkin puree. 

I added these one at a time and mixed each one

Make sure to mix well.

You don’t want the little white pieces like the images above.

Spray the inside of your crock pot with your cooking spray.

This is to keep it from sticking to the sides.

Cook on high heat for 2 hours and 15 minutes or until a knife inserted into the middle comes out clean. 

Once you let it cool slightly, add to your bowl or cup. You can serve it fresh from the crock pot if you want. We ate it that way and it was so delicious!

Top with vanilla ice cream and enjoy. – We were talking and we think this would also be really delicious with cool whip like you would with a pumpkin pie.