Pumpkin Pie Cake Slow Cooker Recipes

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PUMPKIN PIE CAKE SLOW COOKER RECIPE



Pumpkin Pie Cake Slow Cooker Recipe image

This easy Pumpkin Pie Cake slow cooker recipe is an easy way to have a delicious fall dessert!

Provided by Meagan

Categories     Crock Pot     Desserts     RECIPES

Time 2h10m

Number Of Ingredients 8

Yellow Cake Mix
Non-Stick Cooking Spray
15 oz Pumpkin Puree. *I used a 15 oz can. You could also do 2 cups.
3 Eggs
1/3 Cup of vegetable or canola oil
1 Tablespoon Nutmeg
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger

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.

Nutrition Facts :

SLOW-COOKER PUMPKIN CAKE WITH CREAM CHEESE FROSTING



Slow-Cooker Pumpkin Cake with Cream Cheese Frosting image

Make a stunning, moist pumpkin cake with the help of your slow cooker!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
4 oz cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans or walnuts, if desired

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.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust image

Cooking this cheesecake low and slow makes it extra smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 12 servings

Number Of Ingredients 10

24 gingersnap cookies
1/4 cup plus 1 tablespoon unsalted butter, melted
Kosher salt
1 pound cream cheese, at room temperature
1 cup lightly-packed light brown sugar
3/4 cup pumpkin puree
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, at room temperature

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.

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Top Asked Questions

How to cook pumpkin pie in a slow cooker?
In a mixing, bowl stir together pumpkin puree, brown sugar, pumpkin pie spice and salt. Spread evenly on the bottom of your slow cooker. In another bowl, stir together cake mix and butter until crumbly. Spread evenly over pumpkin mixture. Cook on Low heat for 4 hours. Serve with ice cream or whipped cream, if desired.
How do you make a pumpkin cake in a slow cooker?
In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt. Stir. 2. In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly.
How do you make a pumpkin pie mix?
Mix together your butter and brown sugar with an electric mixer on low. Once that is well blended, add your pumpkin and egg and beat until it is all mixed together. Grab another bowl and sift together your flour, baking powder, baking soda, cinnamon and salt.
How to make a perfect pumpkin cake?
Mix together your butter and brown sugar with an electric mixer on low. Once that is well blended, add your pumpkin and egg and beat until it is all mixed together. Grab another bowl and sift together your flour, baking powder, baking soda, cinnamon and salt. Add your flour mixture to your butter mixture slowly and beat for approximately 2 minutes.

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