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 Pecan Pie, pumpkin spice lattes or pumpkin spice hot chocolate.
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.
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
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.
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.
Place the lid on it and cook for 1 hour and 45 minutes on high.
Below is what the cake looks like after cooking.
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.
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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Slow Cooker Pumpkin Spoon Cake
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
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!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Could this be made with a gluten free cake mix?
Yes!
No allowance for high altitude! Did not cook in the middle.
Hi. Your ingredients states water but your instructions do not.. please advise
You add it with all the other batter ingredients. Thank you. I added it.
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
I don’t think so. You could taste it before adding and see how much seasoning it has.
What could I use in place of butter?
Oil or applesauce would work.
Hi Sarah, my slow cooker doesn’t have the insert! What do I do??
You’ll have to get a new one I think! Can’t use it without.
an insert?
The ceramic piece that goes in the heating element.
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
Yes, raisins will be great. Any type of cake mix will work, keep the liquid amounts similar to whatever the box says.
instead of pumpkin could you use a different can fruit
I’m unsure Pat, sorry!
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?
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
Awesome recipe… Thanx Sarah
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
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.