pumpkin cake
A moist and flavorful slow-cooker pumpkin cake with a creamy homemade cream cheese frosting.
Ingredients
Main Ingredients
- 1 box yellow cake mix
- 1 cup canned pumpkin not pumpkin pie mix
- 0.5 cup water
- 0.33 cup vegetable oil
- 4 unit eggs
- 2 tsp pumpkin pie spice
- 4 oz cream cheese room temperature
- 0.33 cup butter room temperature
- 1 tsp vanilla extract
- 2 cup confectioners sugar
Instructions
Preparation Steps
- Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
- In a large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs, and pumpkin pie spice with an electric mixer on low speed for 1 minute, scraping the bowl constantly. Increase speed to medium and beat for another 2 minutes.
- Pour batter into the slow cooker; cover and cook on HIGH for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean.
- Uncover and cool for 10 minutes. Run a knife around the edge to loosen the cake; turn out onto a cooling rack and cool completely.
- To make the frosting, beat cream cheese, butter, and vanilla with an electric mixer on low speed until smooth.
- Gradually add confectioners sugar 1 cup at a time with a hand held mixer on low until smooth and spreadable.
- Spread frosting over the cooled cake.
- Cut the cake into pieces to serve.
Notes
This slow-cooker pumpkin cake is perfect for fall gatherings and holidays. Store leftovers covered in the refrigerator.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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