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Slow-Cooker Pumpkin Cake with Cream Cheese Frosting

Slow-Cooker Pumpkin Cake with Cream Cheese Frosting
  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 16
Make a stunning, moist pumpkin cake with the help of your slow cooker!
Updated November 17, 2014

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons pumpkin pie spice

Frosting

  • 4 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Garnish

  • 1/2 cup chopped pecans or walnuts, if desired

Steps

  • 1
    Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
  • 2
    In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
  • 3
    Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes to 2 hours or until toothpick inserted in the center comes out clean. Uncover and cool 10 minutes. Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.
  • 4
    Meanwhile, in medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread over cooled cake. Sprinkle with pecans or walnuts, if desired. Cut into pieces to serve.

Nutrition Facts

Serving Size: 1 serving
Calories
290
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
270mg
11%
Potassium
70mg
2%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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