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

Slow Cooker Pumpkin Spoon Cake

by Sarah Olson on October 28, 2016 | Updated November 28, 2021 18 Comments

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collage of pumpkin spoon cake for pinterest

Love pumpkin? This delicious Slow Cooker Pumpkin Spoon Cake is made with canned pumpkin and spices and topped with pecans.

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

pumpkin spoon cake in slow cooker.

There’s no doubt that pumpkin is both the scent and flavor of fall. While the stores have exchanged their Halloween candy and costumes and autumn leave decorations for artificial Christmas trees and wrapping paper, I firmly believe that it’s still pumpkin season.

In fact, I think the entire month of November, straight up to Thanksgiving, is the perfect time to make anything and everything with pumpkin.

pecans, pumpkin, cake mix, cinnamon, nutmeg, eggs and butter in front of slow cooker.

If you’re looking for something beyond the traditional pumpkin pie and pumpkin spice lattes that is still easy and delicious with that much-loved pumpkin flavor, this slow cooker pumpkin spoon cake is it.

It’s super easy to make and you probably have most of the ingredients in your fridge or cupboard – a few seasonings, egg, pecans, canned pumpkin and yellow cake mix. You can substitute brands that I have pictured above, but make sure that the cake is “extra moist” or “moist supreme” to ensure that it stays deliciously moist while cooking and has the perfect texture.

Personally, I prefer Libby’s canned pumpkin over all others because I think it has a true pumpkin flavor and it just blends well with the cake mix.

pumpkin batter in a large bowl.

How to make pumpkin spoon cake:

After I mix the cake batter ingredients together, I spread the batter in to a well greased 6-quart oval slow cooker. Then I top it with whole pecans.

pecans on top of batter in slow cooker.

Place the lid on it and cook for 1 hour and 45 minutes on high.

lid on slow cooker with pumpkin cake batter in it.

Below is what the cake looks like after cooking.

cooked pumpkin cake with pecans in a slow cooker.

This is a great recipe to make on a busy night as the preparation time is minimal. You can put it in the slow cooker at the beginning of dinner and by the time you’re ready for dessert, it will be ready to eat.

Serve warm over vanilla ice cream and indulge in the fluffy richness of the dessert. I prefer to stay on the hotter side of warm as I like the ice cream to melt just a bit more into the cake.

scoop of pumpkin spoon cake in a bowl with ice cream on top.

I plan to make this often for the rest of fall! It’s perfect for dessert on Thanksgiving as an alternative to basic pumpkin pie and it also requires a lot less time in the kitchen than most other pumpkin desserts. Just be prepared for everyone to want seconds because it’s just so good!

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

Can I put a glaze on this!

Yes! If you want to add a glaze on this I would use this recipe from Pillsbury and put on the cake while it is still warm.

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pumpkin cake in slow cooker with pecans on top.

Slow Cooker Pumpkin Spoon Cake

4.5 from 4 votes
This warmly spiced pumpkin spoon cake is the perfect autumn dessert and the perfect alternative to those who don't like pie.
Print Pin Rate
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
  • 1/2 cup melted butter 1 stick
  • 2/3 cups water
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • pinch salt
  • 1/2 cup whole pecans

Optional Toppings

  • vanilla ice cream
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.
  • Spoon the cake into bowls and top with ice cream, if desired.
  • Enjoy!
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How to Video:

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.

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.

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    3971 shares
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    Filed Under: Dessert, Holidays, Pumpkin

    Comments

    1. Cat Butterworth says

      October 24, 2020 at 12:17 pm

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

      Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. AUDREY says

      October 28, 2016 at 7:26 pm

      Awesome recipe… Thanx Sarah

      Reply
    10. 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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