Description
Crockpot Pumpkin Crunch Cake is the quintessential dessert for fall festivities and holiday celebrations. This delectable treat combines the warm, cozy flavors of pumpkin and spices with the convenience of slow cooking, ensuring a moist and gooey cake that melts in your mouth. With just 15 minutes of prep time, you can create a crowd-pleasing dessert that serves eight people. Whether enjoyed warm on its own or topped with a generous scoop of vanilla ice cream or whipped cream, this cake is sure to delight family and friends alike. The delightful aroma will fill your home, making it an irresistible addition to any gathering.
Ingredients
Scale
- 15 oz can 100% pure pumpkin puree
- 12 oz can evaporated milk
- 3 eggs
- 1 tsp vanilla extract
- 1 & ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup brown sugar
- ½ cup butter (melted)
- 13.25 oz box yellow cake mix
- Optional: ½ cup chopped pecans
Instructions
- Prepare the crockpot by greasing it with butter or non-stick cooking spray.
- In the crockpot, add pumpkin puree and evaporated milk; whisk until combined. Mix in the eggs, vanilla extract, pumpkin pie spice, cinnamon, and brown sugar until fully blended.
- In a separate bowl, combine yellow cake mix with melted butter; mix until crumbly.
- Sprinkle the cake mixture evenly over the pumpkin mixture in the crockpot. If using pecans, add them on top.
- Cover and cook on high for 2½ – 3 hours or until set; the center should be firm.
- Prep Time: 15 minutes
- Cook Time: 2½ - 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (45g)
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg