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Slow-Cooker Pumpkin Cake with Cream Cheese Frosting

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  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 16
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Make a stunning, moist pumpkin cake with the help of your slow cooker!
By Betty Crocker Kitchens
Updated Nov 17, 2014
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Ingredients

Cake

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

Nutrition Facts are not available for this recipe
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