This Classic Crockpot Pumpkin Spice Cake is the perfect fall treat! It’s warm, sweet, and filled with cozy pumpkin and spice flavors, all made in your handy slow cooker.
Who doesn’t love the smell of pumpkin spice wafting through the house? It’s like a warm hug on a chilly day! I enjoy topping it with a dollop of whipped cream for extra yum.
Key Ingredients & Substitutions
Spice Cake Mix: This is crucial for flavor. If you can’t find spice cake mix, a yellow cake mix with added spices like cinnamon and nutmeg works well. I love adding an extra teaspoon of cinnamon for more warmth.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. You can substitute with homemade pumpkin puree if you have roasted pumpkin on hand!
Vegetable Oil: Vegetable oil keeps the cake moist, but you could use melted coconut oil or even applesauce for a healthier twist.
Eggs: If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce for each egg. This works great in keeping the cake moist!
How Do I Cook the Cake Perfectly in a Crockpot?
Cooking in a crockpot is a bit different from baking in an oven. Here are some tips to ensure your pumpkin spice cake turns out great:
- Grease the Crockpot: Always grease the insert well to prevent sticking. You want every slice to come out clean!
- Cover it Well: Use the lid to keep moisture inside, which helps in cooking evenly. Avoid opening the lid during cooking to check on it; it can let heat escape.
- Check for Doneness: Test the cake by inserting a toothpick in the center after 3 hours. If it comes out clean, it’s done! Cooking times may vary, so keep an eye on it as it nears the 3-hour mark.
- Let it Cool: After cooking, let the cake sit for about 15 minutes before serving. This helps it set up a bit and makes it easier to slice.
Classic Crockpot Pumpkin Spice Cake
Ingredients You’ll Need:
- 1 box spice cake mix (or yellow cake mix with added spices)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional toppings:
- Whipped cream
- Chopped pecans or walnuts
- Caramel sauce or maple syrup
How Much Time Will You Need?
This delicious pumpkin spice cake takes about 15 minutes of preparation time. You’ll then need to let it cook in the crockpot on LOW for about 3 to 4 hours. So, in total, you’ll need around 4 hours and 15 minutes for the entire project, but most of that time is just waiting for the cake to cook!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by lightly greasing the inside of your crockpot insert with non-stick cooking spray or butter. This step is important to help the cake release easily after cooking.
2. Mix the Batter:
In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, water, and all the spices (cinnamon, nutmeg, ginger, and cloves). Stir the mixture until it’s smooth and well combined. It should have a nice, thick consistency.
3. Pour into Crockpot:
Carefully pour the batter evenly into the prepared crockpot. Make sure to spread it out so it cooks evenly.
4. Cook the Cake:
Cover the crockpot with its lid and cook on LOW for 3 to 4 hours. You can check if it’s done by inserting a toothpick into the center. If it comes out clean, your cake is ready! Remember, cooking times might vary a bit based on the model of your crockpot.
5. Cool and Serve:
Once the cake is cooked, gently remove the insert from the crockpot and let it cool for about 15 minutes. This will help the cake set up nicely. When you’re ready to serve, cut yourself a warm slice and top it with whipped cream, a drizzle of caramel or maple syrup, and some chopped nuts for crunch!
Enjoy this moist, warmly spiced pumpkin cake that’s perfect for autumn or any cozy gathering. It’s a delightful treat that brings comfort to any table!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, simply roast and puree it beforehand. You’ll need about 2 cups of fresh pumpkin puree to replace the canned pumpkin. Just make sure it’s well blended for the best texture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm a slice in the microwave for about 20-30 seconds or until heated through.
Can I Freeze This Cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It should last in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil on hand, you can substitute with melted coconut oil, canola oil, or even unsweetened applesauce for a healthier option. This will keep the cake moist while still maintaining great flavor!
