There’s something magical about making desserts in the crockpot—especially when it’s as cozy and delicious as this Pumpkin Crunch Cake. It’s the ultimate fall treat, and once you try it, you’ll understand why baking it this way is a game changer. Let’s dive in!
🍂 Pumpkin Crunch Cake: Crockpot Edition 🍂
1️⃣ Prep the Crockpot
I use my Ninja 7 in 1 Slow Cooker and if you are in the market for one, I have to admit I love this thing! Mine was so old that it has been refreshing to have a new one and it works great!!! Either way, grease a 6-quart crockpot with butter or non-stick cooking spray.
2️⃣ Mix the Pumpkin Base
Add pumpkin puree and evaporated milk directly into the crockpot and whisk until smooth. In a small bowl, whisk the eggs, pour them into the pumpkin mixture, and whisk again until everything is well combined. Next, add pumpkin pie spice, cinnamon, brown sugar, and vanilla extract, whisking until fully blended.
3️⃣ Create the Crumble
In a separate bowl, combine the yellow cake mix and melted butter. Use a fork or your hands to make a crumbly texture. Sprinkle this crumble evenly over the pumpkin mixture in the crockpot. Top it off with a layer of chopped pecans.
4️⃣ Cook and Enjoy
Cover with the lid and cook on high for 2½ to 3 hours, or until the cake is set and no longer jiggly. Serve warm with a scoop of ice cream, and savor every bite of this fall-inspired dessert.
Now that’s BombDiggity!
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