Sweet Crockpot Pumpkin Spice Cake

I didn’t discover the magic of crockpot baking until my kids started asking for cake every other day. Standing in the kitchen for hours wasn’t working with my schedule anymore. That’s when my neighbor mentioned she’d been making cakes in her slow cooker for years.

Turns out, crockpot cakes are pretty much foolproof. You mix everything up, dump it in, and let the slow cooker do its thing. This pumpkin spice version has become our go-to fall dessert because it makes the whole house smell like cinnamon and nutmeg without me having to watch the oven.

What Kind of Pumpkin Should I Use?

For this crockpot cake, you’ll want to stick with canned pure pumpkin puree rather than fresh pumpkin. The canned version has the perfect consistency and moisture content that works beautifully in slow cooker recipes. Make sure you’re grabbing pure pumpkin puree and not pumpkin pie filling, which already has spices and sugar added that could throw off your cake’s flavor balance. Most major brands like Libby’s work great, and the 15-ounce can is the standard size you’ll find at most grocery stores.

Options for Substitutions

This simple three-ingredient cake is pretty forgiving when it comes to swaps:

• Spice cake mix: If you can’t find spice cake mix, yellow cake mix works great too – just add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to get that warm spice flavor. Vanilla cake mix is another option with the same spice additions.
• Pure pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you’re out of pumpkin, you can substitute with the same amount of sweet potato puree or even applesauce, though the flavor will be different.
• Sweetened condensed milk: This ingredient is pretty crucial for the cake’s texture and sweetness, so I wouldn’t recommend substituting it. However, if you absolutely must, you can make your own by simmering 1 cup whole milk with ⅔ cup sugar until it reduces by half and thickens.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot pumpkin spice cake is lifting the lid too often to check on it, which releases steam and can lead to uneven cooking or a sunken center – resist the urge and only check during the last 30 minutes of cooking time.

Another common error is not greasing your crockpot well enough, so make sure to coat the entire bottom and sides with butter or cooking spray to prevent sticking.

Since crockpots vary in temperature, start checking for doneness with a toothpick after 2 hours rather than waiting the full cooking time, and remember that the edges will firm up first while the center might still look slightly wet.

For the best texture, let the cake cool in the crockpot for at least 15 minutes before attempting to remove it, as this helps it hold together better when serving.

What to Serve With Crockpot Pumpkin Spice Cake?

This warm, cozy cake is perfect on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. I love serving it with a hot cup of coffee or spiced chai tea, especially on chilly fall evenings when you want something comforting. For extra indulgence, try drizzling some caramel sauce over each slice or sprinkling a bit of cinnamon on top. You could also serve it alongside some toasted pecans or walnuts for a nice crunch that complements the soft, moist texture of the cake.

Storage Instructions

Keep Fresh: This pumpkin spice cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop it in the fridge where it’ll keep for up to a week and taste just as good.

Freeze: You can absolutely freeze this cake for later! Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. I like to slice the whole cake first, then freeze pieces separately so I can grab just what I need for a quick dessert.

Serve: Frozen slices thaw beautifully at room temperature in about 30 minutes, or you can microwave them for 20-30 seconds for a warm treat. The cake actually tastes even more moist after being frozen, which makes it perfect for making ahead for parties or holidays.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2100
• Protein: 24-28 g
• Fat: 25-30 g
• Carbohydrates: 400-440 g

Ingredients

• 1 box (15 oz) spice cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) sweetened condensed milk

Step 1: Prepare the Pumpkin Mixture

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) sweetened condensed milk

In a medium bowl, combine the pumpkin puree and sweetened condensed milk.

Mix until the mixture is smooth and fully combined.

This will form the rich and creamy base for your cake.

Step 2: Layer Ingredients in the Crock Pot

• 1 box (15 oz) spice cake mix
• pumpkin and sweetened condensed milk mixture from Step 1

Sprinkle the spice cake mix evenly over the bottom of your crock pot.

Gently pour the pumpkin mixture from Step 1 on top of the cake mix, spreading it evenly.

Do not stir or combine the layers at this stage—this helps to create the unique texture of the cake.

Step 3: Begin Cooking on High

Set your crock pot to high and cook the layered ingredients for 1 hour.

This initial burst of heat will help activate the cake mix and start setting the pumpkin mixture.

Step 4: Continue Cooking on Low

After the first hour, switch the crock pot to its low setting.

Cook for an additional hour, allowing the cake to gently set up without burning.

Step 5: Mix and Finish Cooking

After two hours of cooking, thoroughly mix together the cake and pumpkin mixture inside the crock pot.

Stir until everything is nicely blended, then cover and continue to cook on low for another 1 to 2 hours, or until the cake is set.

If you find the cake too gooey at this point, simply cover and cook for an extra 30 minutes at a time until your desired consistency is reached.

I like to check the cake gently with a spoon to see if it’s still too wet before adding more time.

Sweet Crockpot Pumpkin Spice Cake

Delicious Sweet Crockpot Pumpkin Spice Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 49 minutes mins

Cook Time 1 hour hr 38 minutes mins

Total Time 2 hours hrs 27 minutes mins

Servings 4

Calories 2025 kcal

Ingredients

  

• 1 box (15 oz) spice cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) sweetened condensed milk

Instructions

 

• In a medium bowl, combine the pumpkin puree and sweetened condensed milk. Mix until the mixture is smooth and fully combined. This will form the rich and creamy base for your cake.
• Sprinkle the spice cake mix evenly over the bottom of your crock pot. Gently pour the pumpkin mixture from Step 1 on top of the cake mix, spreading it evenly. Do not stir or combine the layers at this stage—this helps to create the unique texture of the cake.
• Set your crock pot to high and cook the layered ingredients for 1 hour. This initial burst of heat will help activate the cake mix and start setting the pumpkin mixture.
• After the first hour, switch the crock pot to its low setting. Cook for an additional hour, allowing the cake to gently set up without burning.
• After two hours of cooking, thoroughly mix together the cake and pumpkin mixture inside the crock pot. Stir until everything is nicely blended, then cover and continue to cook on low for another 1 to 2 hours, or until the cake is set. If you find the cake too gooey at this point, simply cover and cook for an extra 30 minutes at a time until your desired consistency is reached. I like to check the cake gently with a spoon to see if it’s still too wet before adding more time.