Slow Cooker Pumpkin Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, spiced pumpkin spoon cake made in a slow cooker with autumn spices and topped with pecans and powdered sugar. Moist and comforting. An easy alternative to pumpkin pie for fall celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15.25 oz. yellow cake mix
- 1 cup pumpkin puree
- 3 eggs
- ½ cup melted butter (1 stick)
- ⅔ cups water
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. cloves
- pinch salt
- ½ cup whole pecans
- vanilla ice cream
- ½ cup powdered sugar
- 2 Tbsp. heavy cream (or milk)
- ½ tsp. vanilla extract
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 45m
- Sodium
- 496mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.