Ingredients
1 box (15.25 oz) yellow cake mix (or spice cake mix for extra flavor)
1/2 cup melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 cup brown sugar
1/2 cup chopped pecans (optional)
1/2 cup water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by spraying the inside of your crockpot with non-stick cooking spray to prevent sticking.
In a large bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and brown sugar. Stir well until all ingredients are fully incorporated. Pour this mixture into the bottom of the crockpot.
In another bowl, combine the dry cake mix with the melted butter and water. Stir until the mixture is just combined—it will be thick and crumbly.
Spoon the cake mix batter evenly over the pumpkin mixture in the crockpot. Do not stir, as you want the layers to remain separate.
Sprinkle chopped pecans over the top if you’re using them for added crunch and flavor.
Cover the crockpot and cook on low for 3-4 hours, or until the top is golden brown and a toothpick inserted comes out clean.
Serve warm, and for an extra treat, top with whipped cream or vanilla ice cream.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 3-4 hours
Total Time: 3 hours 10 minutes
Servings: 6
Variations
Cake Mix: While I’ve used yellow cake mix here, I love swapping it for spice cake mix for an added layer of fall flavor. You could also try a butter cake mix for a richer, buttery topping.
Nuts: I like adding chopped pecans for some extra texture and flavor, but walnuts or almonds would work just as well.
Topping: If you’re not a fan of nuts, you can skip them and just go for the warm, gooey pumpkin filling with cake topping.
Storage/Reheating
If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, just heat a portion in the microwave for about 30-45 seconds or reheat it in a 350°F oven for 10-15 minutes until warmed through.
FAQs
Can I use a different type of cake mix for this recipe?
Absolutely! While yellow cake mix is the most common choice, I enjoy using spice cake mix for a more autumnal flavor. You can also experiment with other cake mix flavors, like butter or vanilla, depending on your preferences.
Do I need to stir the layers?
No, you don’t need to stir the layers. The pumpkin mixture and cake mix batter should stay separate as they cook, creating a delicious layered effect.
Can I make this in advance?
Yes! You can prepare the pumpkin filling and cake batter in advance and refrigerate them separately. When you’re ready to cook, just layer them in the crockpot and let it cook on low for 3-4 hours.
Can I make this without pecans?
Definitely! The pecans are optional, so if you’re not a fan of nuts, feel free to leave them out. The pumpkin cobbler will still be delicious without them.
What should I serve with this pumpkin cobbler?
I love serving this warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It adds a nice contrast to the warm, spiced pumpkin and cake topping.
Conclusion
This Crockpot Pumpkin Cobbler with Cake Mix is the perfect dessert to enjoy during the fall season—or really, any time you want a cozy, comforting treat. With minimal effort and a short list of ingredients, it’s a foolproof dessert that’s sure to impress everyone. Whether it’s for a casual dinner or a special occasion, this dessert is guaranteed to be a hit!
📖 Recipe:
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Crockpot Pumpkin Cobbler with Cake Mix
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A warm, comforting dessert made effortlessly in your crockpot with a delicious pumpkin filling and a cake mix topping, perfect for fall gatherings or any time you crave something cozy and sweet.
Ingredients
1 can (15 oz) pure pumpkin puree
1 box (15.25 oz) yellow cake mix (or spice cake mix for extra flavor)
1/2 cup melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 cup brown sugar
1/2 cup chopped pecans (optional)
1/2 cup water
Instructions
- Spray the inside of your crockpot with non-stick cooking spray to prevent sticking.
- In a large bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and brown sugar. Stir well until all ingredients are fully incorporated. Pour this mixture into the bottom of the crockpot.
- In another bowl, combine the dry cake mix with the melted butter and water. Stir until the mixture is just combined—it will be thick and crumbly.
- Spoon the cake mix batter evenly over the pumpkin mixture in the crockpot. Do not stir, as you want the layers to remain separate.
- Sprinkle chopped pecans over the top if you’re using them for added crunch and flavor.
- Cover the crockpot and cook on low for 3-4 hours, or until the top is golden brown and a toothpick inserted comes out clean.
- Serve warm, and for an extra treat, top with whipped cream or vanilla ice cream.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Try using spice cake mix for an extra layer of fall flavor, or swap the pecans for walnuts or almonds.
For a different twist, you can try other cake mixes like butter or vanilla.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
