Description
A warm, spiced pumpkin dessert with a custardy base and buttery cake topping, made effortlessly in a slow cooker—perfect for fall gatherings and potlucks.
Ingredients
- 1 can (15 oz) pumpkin puree (unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 1/2 tsp salt
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 box (15.25 oz) yellow or spice cake mix
- 3/4 cup unsalted butter, melted
Instructions
Grease the insert of a slow cooker.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, pumpkin spice, salt, eggs, and evaporated milk until smooth.
- Pour the pumpkin mixture into the prepared slow cooker.
- Evenly sprinkle the dry cake mix over the pumpkin layer—do not stir.
- Drizzle melted butter evenly over the cake mix.
- Cover and cook on high for 2–3 hours or low for 4–5 hours, until the top is golden and the filling is set.
- Serve warm directly from the slow cooker, topped with whipped cream or ice cream if desired.
Notes
- Use spice cake mix for extra autumn flavor.
- Add chopped nuts to the topping for crunch.
- Sprinkle white chocolate chips over cake mix before butter for sweetness.
- Swap evaporated milk for half-and-half or cream for richness.
- Place a paper towel under the lid to prevent soggy topping.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 30g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
