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
