Home » Method » Slow Cooker » Slow Cooker Pumpkin Cake

Slow Cooker Pumpkin Cake

This Slow Cooker Pumpkin Cake is super easy- only 3 or 4 ingredients needed. Depending on whether you want nuts or no nuts.

I like nuts. Specifically pecans. I add them to just about everything during the fall months.

Pumpkin Cake in a slow cooker.

Only Three Ingredients

What you’ll need:

  • 2 Cans of Pumpkin– NOT pumpkin pie filling
  • 1 Box Spice Cake Mix– always hard to find close to the holidays so I try to remember to buy some early in the season.
  • Butter– I use salted butter.
Slow Cooker Pumpkin Cake topped with pecans in slow cooker.

Quick and Easy To Prep

This delicious fall dessert can be assembled in less than 5 minutes right in the crock pot. No other dirty dishes involved.  Just empty 2 cans of pumpkin into a greased crock pot, spread the pumpkin out evenly, sprinkle a box of spice cake mix on top, and then add  2 sticks of butter. Cover and cook on HIGH for 2 hours. Uncover and stir. Add some pecans if you want a nutty crunch, and cook 1 more hour.

Slow Cooker Pumpkin Cake

This Slow Cooker Pumpkin Cake doesn’t totally set up like a cake. It’s more like a pudding cake or bread pudding- warm and gooey. Best eaten with a spoon.

Cooking desserts in my crock pot is something I’ve been doing a lot of. Slow Cooker Lemon Cake, Slow Cooker Brownies, and Slow Cooker Pineapple Upside Down Cake are a few of my favorites.

Slow Cooker Pumpkin Cake topped with ice cream in a bowl.

How To Serve

Serve Slow Cooker Pumpkin cake warm with a scoop of vanilla ice cream and maybe a drizzle of caramel sauce for an unbelievable delicious pumpkin dessert.

More Slow Cooker Desserts

Slow Cooker Pumpkin Cake

This Slow Cooker Pumpkin Cake is super easy. Only 3 ingredients needed. Best served topped with vanilla ice cream.
PREP: 5 minutes
COOK: 3 hours
TOTAL: 3 hours 5 minutes
SERVINGS: 8 servings


  • 2 (15-ounce) cans of pumpkin
  • 1 regular-size box of spice cake mix
  • 1 cup butter (2 sticks)
  • 1 cup pecans, optional
  • vanilla ice cream, for serving
  • caramel sauce, optional


  • Add pumpkin to a lightly greased 6-quart crock pot. Spread evenly.
  • Sprinkle cake mix on top.
  • Add the sticks of butter. (No need to mix anything.)
  • Cover and cook on HIGH 2 hours.
  • Uncover, stir, sprinkle pecans on top if using. Recover and cook on HIGH 1 hour.
  • Serve warm with ice cream and caramel sauce.


Calories: 598kcal
Course: Dessert
Cuisine: American
Keyword: fall, pumpkin, slow cooker dessert

Want to Save This Recipe?

Recipe Source: Willow Bird Baking

Originally published November 9, 2016.

More Pumpkin Desserts

Marshmallow Pumpkin Pie

Marshmallow Pumpkin Pie

Butterscotch Pumpkin Cake with Butterscotch Icing

Butterscotch Pumpkin Cake with Butterscotch Icing

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

9 thoughts on “Slow Cooker Pumpkin Cake”

  1. Made it as written .It was like eating canned pumpkin out of the can. the butter melted into the cake mix but nothing happened to the pumpkin. Won’t make this again.

  2. Make this every fall. All I can say is it’s easy and delicious!!!!l My family loved it! Thank you for the recipe.

    1. Christin
      Christin Mahrlig

      I think it would come out too sweet Tori since pumpkin pie mix has sugar added to it and the cake mix already has sugar added to it.

  3. Slow cooker cakes are my savior. Throw it in, let it sit, and come back to dessert for dayssss! This one looks amazing!

  4. Three ingredient cake?! Love it! Especially in line with your belief that pecans go on everything… they’re just the best 🙂

  5. Gayle @ Pumpkin 'N Spice

    Oh just three ingredients for this slow cooker cake?! SOLD! This looks amazing, Christin! What a great dessert for the holidays!

Scroll to Top