Skip to Content
Menu

Slow-Cooker Pumpkin Cake with Cream Cheese Frosting

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Nov 17, 2014
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Make a stunning, moist pumpkin cake with the help of your slow cooker!

Slow-Cooker Pumpkin Cake with Cream Cheese Frosting

  • Prep Time 15 min
  • Total 2 hr 45 min
  • Servings 16
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    1
    Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section