This Classic Crockpot Pumpkin Spice Cake is warm, moist, and packed with the cozy flavors of fall! Just mix your ingredients, pour them into the slow cooker, and let it do all the work.
It’s perfect for a casual get-together or a cozy night in. Who can resist a slice of pumpkin goodness topped with whipped cream? I know I can’t! 😋
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of our cake. You can use any brand you prefer. If you want a healthier option, consider using a gluten-free cake mix or making your own cake batter from scratch!
Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. If you have fresh pumpkin, you can cook and puree it, but canned is easy and consistent.
Pumpkin Pie Spice: If you don’t have this, you can make your own by combining cinnamon, nutmeg, and ginger. I often use this homemade blend for extra flavor and freshness!
Walnuts: These add a nice crunch. If you’re allergic or prefer something different, try pecans or leave them out entirely!
Brown Sugar: This gives a rich, caramel-like flavor. You can substitute it with white sugar if you’re out, but the taste will be less deep.
How Do I Make Sure My Cake Cooks Evenly in the Crockpot?
Cooking in a crockpot can be different from using an oven, so there are a few tips to keep in mind:
- **Prep Your Crockpot:** Always grease the inside before adding batter. This helps prevent sticking and makes serving easier.
- **Check the Lid:** Make sure the lid fits tightly. This helps keep the moisture inside, ensuring even cooking.
- **Set Timer Wisely:** Start checking around the 3-hour mark, as cooking times may vary. A toothpick should come out clean when it’s done.
- **Cooling Time:** Once it’s cooked, let it cool a bit before serving. This helps set the cake and makes it easier to cut.
With these insights, you’re all set to enjoy a lovely pumpkin spice cake that’s easy and delicious!
Classic Crockpot Pumpkin Spice Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 tsp pumpkin pie spice
- 1/2 cup water
- 1/2 cup chopped walnuts (optional)
- 1/2 cup packed brown sugar
For the Topping:
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 2 tbsp water
- Optional: Vanilla ice cream or whipped cream for serving
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and then 3 to 4 hours to cook in the crockpot. Overall, you can expect to spend a delightful afternoon baking this cozy cake with minimal hands-on time. The longer cook time allows the flavors to meld beautifully!
Step-by-Step Instructions:
1. Make the Batter:
In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, pumpkin pie spice, and water. Use a whisk or a hand mixer to blend everything together until the mixture is smooth and well combined. This is where the fall flavors really start to come alive!
2. Prepare the Crockpot:
Lightly grease the inside of your crockpot insert with cooking spray or a bit of butter to prevent sticking. Then, pour the cake batter evenly into the crockpot. Give it a gentle shake to level it out.
3. Add the Topping:
In a smaller bowl, whisk together the chopped walnuts, packed brown sugar, melted butter, and water for the topping. This mixture will add a wonderful texture and flavor. Sprinkle it evenly over the top of the cake batter in the crockpot.
4. Cook the Cake:
Cover the crockpot with its lid and cook on LOW for 3 to 4 hours. You’ll know it’s ready when the cake is set and a toothpick inserted in the center comes out clean. If you want to be safe, start checking around the 3-hour mark, as every crockpot can vary a bit.
5. Cool and Serve:
Once the cooking time is up, turn off the slow cooker and carefully remove the cake. Allow it to cool slightly before slicing it up. This makes it easier to serve without falling apart.
6. Enjoy!
For a delightful finish, serve warm slices of cake topped with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm cake, crunchy topping, and creamy ice cream is pure comfort in a bowl!
Enjoy your cozy, moist pumpkin spice cake made effortlessly in the crockpot!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, just make sure to cook and puree it first. You’ll need about 1.5 cups of fresh pumpkin puree to replace the canned variety. This gives your cake a wonderfully fresh flavor!
Can I Substitute the Yellow Cake Mix?
Yes, you can! If you want to make this a more health-conscious option, feel free to use a gluten-free cake mix or substitute with spice cake mix for an extra flavor boost.
How Can I Store Leftovers?
To store leftovers, allow the cake to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. You can reheat slices in the microwave for a few seconds before serving!
What Toppings Work Best?
While vanilla ice cream or whipped cream is a classic pairing, feel free to get creative! You can add caramel sauce, a sprinkle of cinnamon, or even a drizzle of chocolate syrup for extra indulgence. Freshly chopped nuts can add a nice crunch too!
