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
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons pumpkin pie spice
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
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Step1Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
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Step2In 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.
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Step3Pour 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.
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Step4Meanwhile, 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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