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The Magical Slow Cooker » Recipes » Dessert » Slow Cooker Pumpkin Spoon Cake

Slow Cooker Pumpkin Spoon Cake

by Sarah Olson on November 8, 2022 | Updated November 18, 2022 26 Comments

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Long image of pumpkin cake in white crockpot.
2 images of pumpkin cake.
Collage of pumpkin spoon cake with text of what the ingredients are.
collage of pumpkin spoon cake images for pinterest.

Love pumpkin? This delicious Slow Cooker Pumpkin Spoon Cake is made with simple ingredients like canned pumpkin, cake mix, and spices and topped with pecans and a homemade glaze.

This cake is a must-make for the fall and winter season. Pair it along with my Pecan Pie, pumpkin spice lattes or pumpkin spice hot chocolate.

pumpkin cake in slow cooker with glaze on top.

Is this similar to crock pot pumpkin dump cake?

Actually, it’s the exact same thing. Traditionally, a dump cake consists of “dumping” fruit or another filling into a pan and then dumping cake mix on top, I prefer to mix my ingredients. In this “dump cake” recipe, you’ll be using pumpkin puree and a powdered sugar glaze with whole pecans on top.

Recipe Ingredients

Ingredients for pumpkin cake on a table.
  • Cake Mix: Yellow cake mix is the preferred one to use for this recipe.
  • Pumpkin Puree: Instead of using real pumpkin, pumpkin puree provides the perfect amount of pumpkin flavor.
  • For the Cake: Eggs, melted butter, water, vanilla, cinnamon, nutmeg, cloves, and salt.
  • For the Icing: Powdered sugar, vanilla extract, and heavy cream.

Step-by-Step Directions

Six images showing how to make pumpkin cake in a slow cooker.

Step One – In a large bowl, add the cake mix, pumpkin, eggs, melted butter, water, vanilla, cinnamon, nutmeg, cloves, and salt.

Step Two – Whisk all the ingredients together until well combined.

Step Three – Pour the pumpkin pie mix into the crock pot and smooth with a wooden spoon.

Step Four – Add the pecans on top of the pumpkin mixture (arranging them in a design is optional).

Step Five – Cover and cook on HIGH for 1 hour and 45 minutes.

Step Six – Drizzle homemade glaze on top (optional).

overhead shot of pumpkin cake in crockpot.

How do I serve this dessert?

  • The most commonly asked question is if it should be served hot or cold. The answer is either way. It’s mostly about personal preference.
  • You can also serve this dessert with a scoop of vanilla ice cream. And since it’s pecan based, you can also serve it with pecan ice cream.
  • Other toppings that pair well with this dump cake are chopped pecans, a sprinkle of cinnamon, whipped cream, or even a drizzle of maple syrup.
spoon scooping pumpkin cake in slow cooker.

Recipe FAQs

What is the BEST way to serve this dessert?

Most people prefer to serve warm slow cooker pumpkin cake.

Can I substitute the yellow cake mix for another kind?

You can use any complimentary dry cake mix you prefer. White cake mix, spice cake mix or even a pumpkin flavored cake mix could work as well.

How do I store this slow cooker dessert?

Place any remaining into an airtight container and store on the counter in room temperature. You can also place it in the fridge.

How can I add a more pumpkin flavor?

You can use pumpkin pie spice along with the other spices.

Do I need to use cooking spray for this pumpkin dessert?

Yes, spray the crockpot very well with it to keep the cake from sticking.

pumpkin cake in bowl with ice cream on top.

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overhead shot of pumpkin cake in crockpot.

Slow Cooker Pumpkin Cake Recipe

4.67 from 6 votes
This warmly spiced pumpkin spoon cake is the perfect autumn dessert and the perfect alternative to those who don't like pie.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 8
Calories: 380kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger-oval

Ingredients:

  • 15.25 oz. yellow cake mix
  • 1 cup pumpkin puree
  • 3 eggs
  • ½ cup melted butter 1 stick
  • ⅔ cups water
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅛ tsp. cloves
  • pinch salt
  • ½ cup whole pecans

For the glaze:

    Optional Toppings

    • vanilla ice cream
    • ½ cup powdered sugar
    • 2 Tbsp. heavy cream or milk
    • ½ tsp. vanilla extract
    US Customary – Metric

    Instructions:

    • Add the cake mix, pumpkin, eggs, melted butter, water, vanilla, cinnamon, nutmeg, cloves and salt to a large bowl. Whisk until combined, some chunks of cake mix are ok, don't over mix.
    • Spray the slow cooker well with non-stick spray.
    • Pour the cake batter into the slow cooker, spread until smooth.
    • Add the pecans on top of the cake batter, arrange them in a design if desired.
    • Cover and cook on HIGH for 1 hours and 45 minutes. (see notes)
    • After the cooking time is done, turn off the slow cooker.

    For the glaze:

    • Place powdered sugar in a small bowl. Add the vanilla extract and heavy cream and stir until combined. I recommend adding the liquid slowly and stir until smooth and makes a thin, pourable consistency.
    • Drizzle over cake. You can double the glaze recipe if you like lots of glaze.
    • Spoon the cake into bowls and top with ice cream, if desired.
    • Enjoy!
    Prevent your screen from going dark

    Recipe Notes:

    • I keep an eye on the cake towards the end of the cooking time. If the slow cooker insert is askew and closer to one side of the warming device, it can burn there, check for that and move it away from that side.
    • White cake mix, Spice cake mix or even a pumpkin flavored cake mix could work as well.
    • Place any remaining into an airtight container and store on the counter in room temperature. You can also place it in the fridge.

    Nutrition Information:

    Calories: 380kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 521mg | Potassium: 137mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5210IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg

    Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

    Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

    More slow cooker pumpkin recipes:

    • Slow Cooker Pumpkin Butter
    • Slow Cooker Crustless Pumpkin Pie
    • Slow Cooker Pumpkin Spice Lattes
    • Slow Cooker Pumpkin Butter
    • Slow Cooker Pumpkin Spice Hot Chocolate
    • Slow Cooker Pumpkin Applesauce

    FREE EMAIL SERIESSLOW COOKER SECRETS

    Get Sarah's tricks to delicious and hands-free cooking!
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      Filed Under: Dessert, Holidays, Pumpkin

      Comments

      1. Nina says

        October 22, 2022 at 5:29 pm

        We have a Ninja crackpot and it has a metal insert not ceramic. I love it but will it work for this?

        Reply
        • Sarah Olson says

          October 23, 2022 at 3:40 am

          Yes, it will work great. Keep an eye on it towards the end of the cooking time for the timing may be slightly different.

          Reply
      2. Evone says

        October 17, 2022 at 12:08 pm

        5 stars
        I don’t care for pumpkin pie but I love pumpkin bread and now I have this delicious recipe! Have you tried this as a regular baked dish? I would like to try it that way too.
        Thank you!!

        Reply
        • Sarah Olson says

          October 17, 2022 at 12:29 pm

          That’s easy! Follow the recipe on the box for the size pan you are using.

          Reply
      3. Kristy says

        October 1, 2022 at 6:33 pm

        Could this be made with a gluten free cake mix?

        Reply
        • Sarah Olson says

          October 1, 2022 at 9:17 pm

          Yes!

          Reply
      4. Cat Butterworth says

        October 24, 2020 at 12:17 pm

        3 stars
        No allowance for high altitude! Did not cook in the middle.

        Reply
      5. Nat says

        September 29, 2020 at 4:11 pm

        Hi. Your ingredients states water but your instructions do not.. please advise

        Reply
        • Sarah Olson says

          September 29, 2020 at 5:29 pm

          You add it with all the other batter ingredients. Thank you. I added it.

          Reply
      6. Brandon says

        September 26, 2020 at 4:39 pm

        If I use canned pumpkin pie filling that has spices added in it already, do I need to add the spices in your recipe? Thanks

        Reply
        • Sarah Olson says

          September 26, 2020 at 4:59 pm

          I don’t think so. You could taste it before adding and see how much seasoning it has.

          Reply
      7. Christie Cole says

        September 24, 2020 at 7:11 pm

        What could I use in place of butter?

        Reply
        • Sarah Olson says

          September 24, 2020 at 8:19 pm

          Oil or applesauce would work.

          Reply
      8. Karen turner says

        September 24, 2020 at 8:55 am

        Hi Sarah, my slow cooker doesn’t have the insert! What do I do??

        Reply
        • Sarah Olson says

          September 24, 2020 at 9:41 am

          You’ll have to get a new one I think! Can’t use it without.

          Reply
          • Sandy says

            July 27, 2022 at 7:18 pm

            an insert?

          • Sarah Olson says

            July 27, 2022 at 8:09 pm

            The ceramic piece that goes in the heating element.

      9. Jeff Lester says

        October 29, 2019 at 7:55 pm

        5 stars
        I made this and wow was it great.
        Question , can you use raisins or another type of cake mix. Just thinking out loud.
        I will make this all the time

        Jeff

        Reply
        • Sarah Olson says

          October 29, 2019 at 8:23 pm

          Yes, raisins will be great. Any type of cake mix will work, keep the liquid amounts similar to whatever the box says.

          Reply
      10. Pat Poirot says

        September 12, 2017 at 4:22 pm

        instead of pumpkin could you use a different can fruit

        Reply
        • Sarah Olson says

          September 12, 2017 at 9:56 pm

          I’m unsure Pat, sorry!

          Reply
      11. wanda j says

        October 29, 2016 at 4:57 am

        I never get a cake done on high in just 1 hour and 45 minutes. Also I always have to put paper towels under lid to keep cake from getting the moisture back on it and keeping it wet. So what do you suggest?

        Reply
        • Sarah Olson says

          October 29, 2016 at 6:13 am

          This one doesn’t get too wet. Are you keeping the lid on the entire time? If you can cook it longer without it burning, that’s what I would do!

          Sarah

          Reply
      12. AUDREY says

        October 28, 2016 at 7:26 pm

        Awesome recipe… Thanx Sarah

        Reply
      13. Abby says

        October 28, 2016 at 12:00 pm

        Hi,
        this looks & sounds wonderful… how long do you think it would bake in a 3 or 4 quart slow cooker ??
        I appreciate any advise /help you can give me….Thanks

        Reply
        • Sarah Olson says

          October 29, 2016 at 6:20 am

          Hi Abby! I have not made a cake in that size before. If that is the size you plan to use for life I would suggest testing it out, my advice would be to keep the lid on the entire time.

          Reply

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