Description
Warm, spiced pumpkin filling topped with buttery cake mix crumbs, slow-cooked to perfection for an easy and comforting fall dessert.
Ingredients
- 1 can (15 oz) pumpkin puree (unsweetened)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 1 tsp vanilla extract
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 box (15.25 oz) yellow or spice cake mix
- 1/2 cup unsalted butter, melted
Instructions
Grease the inside of the slow cooker insert.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, pumpkin spice blend, vanilla extract, eggs, and evaporated milk until smooth.
- Pour the pumpkin mixture into the greased slow cooker.
- Evenly sprinkle the dry cake mix over the pumpkin filling—do not stir.
- Drizzle melted butter evenly over the cake mix layer.
- Cover and cook on high for 2–3 hours or low for 4–5 hours, until the top is set and edges are lightly golden.
- Serve warm directly from the slow cooker with whipped cream or vanilla ice cream.
Notes
- Use spice cake mix for a stronger autumn flavor.
- Add chopped pecans or walnuts on top for crunch.
- White chocolate chips can be added for extra sweetness.
- Replace evaporated milk with half-and-half or heavy cream for richer texture.
- Add a splash of maple syrup for more depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 310
- Sugar: 32g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
