Fast
Slow-Cooker Pumpkin Cake with Cream Cheese Frosting
16 servings | Prep Time: 15 Minutes | Start to Finish: 4 Hours 25 Minutes
- Cake
- 1 box yellow cake mix with pudding
- 1 cup canned pumpkin (not pumpkin pie mix)
- ½ cup water
- ⅓ cup vegetable oil
- 4 eggs
- 1½ teaspoons pumpkin pie spice
- Frosting
- 4 oz cream cheese, softened
- ⅓ cup butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Garnish
- ½ cup chopped pecans or walnuts, if desired
1 Line bottom and sides of 5½- or 6-quart slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
2 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.
3 Place folded, clean dish towel under cover of cooker. Cook on High setting 1 hour 45 minutes to 2 hours, carefully rotating slow cooker’s ceramic insert 180 degrees (leaving cover on) after every 45 minutes or until toothpick inserted in center comes out clean. Uncover and transfer ceramic insert to cooling rack. Let stand 10 minutes.
4 Using parchment paper, carefully lift cake out of ceramic insert and transfer to cooling rack. Cool completely, about 2 hours. Remove parchment paper.
5 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, until smooth and spreadable. Spread over cake. Sprinkle with pecans.
1 Serving: Calories 290; Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 65mg; Sodium 270mg; Total Carbohydrate 39g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
