Pumpkin Pie Cake Slow Cooker Recipes

PUMPKIN PIE CAKE SLOW COOKER RECIPE

Steps:

• Start by mixing together your dry ingredients. This will help your flavors to spread through easily.
• Add all wet ingredients and your pumpkin puree.
• Make sure to mix well. You don't want the little white pieces like the images above.
• Spray the inside of your slow cooker with your cooking spray. - This is to keep it from sticking to the sides.
• Cook on high heat for 2 hours and 15 minutes or until a knife inserted into the middle comes out clean.
• Once you let it cool slightly, add to your bowl or cup. You can serve it fresh from the slow cooker if you want. We ate it that way and it was so delicious!
• Top with vanilla ice cream and enjoy. - We were talking and we think this would also be really delicious with cool whip like you would with a pumpkin pie.

SLOW-COOKER PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
• In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
• Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes to 2 hours or until toothpick inserted in the center comes out clean. Uncover and cool 10 minutes. Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.
• Meanwhile, in medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread over cooled cake. Sprinkle with pecans or walnuts, if desired. Cut into pieces to serve.

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
• For the crust:
• Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
• For the filling:
• Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
• Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
• Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.