Slow Cooker Pumpkin Bars
Moist pumpkin-spiced bars made with a yellow cake mix base and topped with a luscious cream cheese icing. Perfectly spiced with cinnamon, nutmeg, and cloves, these slow cooker bars are an effortless fall dessert that's sure to impress!
Servings: 12
Equipment
Ingredients
- 15.25 oz. yellow cake mix (I use Betty Crocker)
- 15 oz. pumpkin puree
- 3 large eggs
- 1/4 cup white sugar
- ½ cup water
- ½ cup vegetable oil
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 pinch salt
For the icing:
- 8 oz. cream cheese softened
- ½ cup salted butter
- 1 cup powdered sugar
- 1 tsp. vanilla extract
For serving
- mini candy corn pumpkins for garnish
Instructions
- Add the cake mix, pumpkin puree, sugar, eggs, water, oil and seasonings to a large bowl. Mix until well combined.
- Spray the slow cooker with non-stick spray.
- Pour in the batter and spread out in an even layer.
- Place the lid on the slow cooker. Cook on HIGH for 2 hours or until the center is set.
- When the cooking time is up, remove the slow cooker insert from the heating element and place on a cooling rack. Remove the lid and let the cake cool to room temperature. This takes about three hours.
- When the cake is cool, start the frosting. Add the frosting ingredients to a medium sized bowl and use a hand mixer to blend together. Spread over the cake.
- For best cutting results, refrigerate the bars before slicing.
Notes
Storing Tips:
- It is best to store this in the fridge for it tends to spoil quicker on the counter.
- You can freeze the cake for up to three months in individual portions.
Nutrition
Calories: 432kcal | Carbohydrates: 48g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 404mg | Potassium: 136mg | Fiber: 2g | Sugar: 32g | Vitamin A: 6066IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg
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