Easy Crockpot Pumpkin Crunch Cake
The ultimate cozy fall dessert, made start to finish in the slow cooker. Pumpkin custard on the bottom, buttery cake crumble and pecans on top.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: about 10 servings
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Ingredients
Pumpkin base
- 1 (29 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Crumble topping
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 to 1 1/2 cups chopped pecans
Instructions
- Prep the crockpot. Grease a 6-quart crockpot with butter or non-stick cooking spray.
- Mix the pumpkin base. Add the 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 well combined. Add the pumpkin pie spice, cinnamon, brown sugar, and vanilla, whisking until fully blended.
- 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 it evenly over the pumpkin mixture in the crockpot, then top with a layer of chopped pecans.
- Cook and enjoy. Cover with the lid and cook on high 2 1/2 to 3 hours, or until the cake is set and no longer jiggly. Serve warm with a scoop of ice cream.
Notes
I use a Ninja 7-in-1 slow cooker and love it, but any 6-quart crockpot works.