Crockpot Pumpkin Crunch Cake 🎃
This is a popular pumpkin cake you can find on many websites and I have tried those recipes myself by baking it in the oven and my cake came out delicious! So, I had this idea to make it in the crockpot and low and behold you won’t believe what I found out….
This Pumpkin Crunch Cake is even better baked in a crockpot rather than in the oven. I don’t know why but it came out more like a pumpkin crunch cake than a pumpkin crunch dump cake, which that’s essentially what it is. So, we’re going to make an easy crunch dump cake in the crockpot but your result is going to be a pumpkin crunch cake. Does that make sense? If not, no worries after you make it in the crockpot it will. Let’s make it!
I love this using this Hamilton Beach 6-Quart Slow Cooker for my recipes because it has three simple cooking settings, it is easy to clean, dishwasher safe, and easy to carry with the handles.
To your crockpot, add in the can of Pure Pumpkin Puree and make sure to get all of the excess out of the can using a Rubber Spatula.
Pour in the can of Evaporated Milk.
Whisk that together until combined. I love using this Black Silicone Whisk Set!
Whisk up 3 eggs and add them into the crockpot.
Next, add in 1 & ½ tsp Pumpkin Pie Spice and 1 tsp Cinnamon.
Then, add in 1 cup of Brown Sugar and a ½ tsp of Vanilla Extract. I use this Stainless Steel Heavy Duty Measuring Cup Set!
Whisk everything together until fully combined.
In a Large Bowl, add in a box of Yellow Cake Mix.
Pour in 1/2 a cup of melted butter.
Use a fork or your hands to mix that up until it creates a crumble texture like this.
Sprinkle that crumble mixture all over the top of the pumpkin batter.
Then, sprinkle over a 1/2 cup of chopped Pecans. Cook on high for 2 & ½ – 3 hours or until it becomes cakey.
Serve with some vanilla ice cream or whipped cream.
🗒 More Delicious Holiday Cake Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
The Crockpot Pumpkin Crunch Cake is done when the edges are set and the center is slightly firm and no longer jiggly.
This cake is delicious served with vanilla ice cream or whipped cream!
🎥 Outfit Featured in the Video
Crockpot Pumpkin Crunch Cake
Ingredients
- 15 oz can 100% pure pumpkin puree
- 12 oz can evaporated milk
- 3 eggs
- 1 & ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ cup butter melted
- 13.25 oz box yellow cake mix
- ½ cup chopped pecans optional
Instructions
- Grease your crockpot (I used a 6 quart crockpot) with butter or non-stick cooking spray.
- To the crockpot add in the can of pumpkin puree and evaporated milk. Whisk that together until combined. Also, whisk 3 eggs, add them into the crockpot, and give that another whisk until everything is combined. Then, add in the pumpkin pie spice, cinnamon, brown sugar, and vanilla extract. Whisk that until fully combined.
- In a bowl add yellow cake mix and melted butter. Mix that together using a fork or your hands to make a crumble. Sprinkle that crumble all over the top of the pumpkin mixture in the crockpot. Then sprinkle the chopped pecans over top of the crumble.
- Pop the lid on the crockpot and cook on high for 2 & ½ – 3 hours or until it’s cakey and no longer jiggly. Serve with ice cream and enjoy!
Video
Nutrition
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