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.