3-Ingredient Slow-Cooker Pumpkin Cake
3-Ingredient Slow-Cooker Pumpkin Cake

3-Ingredient Slow-Cooker Pumpkin Cake

5 from 1 reviews
3-Ingredient Slow-Cooker Pumpkin Cake
Prep time
Cook time
Total time
This cake is UGLY. Like U-G-L-Y-it-ain't-got-no-alibi UGLY. I just don't want you to be surprised. But spoon it up into a bowl and top with some ice cream and trust me, you won't care. In addition to be delicious, it's drop-dead easy!
Serves: 6-8
  • 2 (15-ounce) cans pumpkin puree
  • 1 package spice cake mix
  • 1 cup butter
  1. Put pumpkin, spice cake mix, and butter into your slow cooker in that order, kind of making sure each layer is level. Cook on high for 2 hours before opening to thoroughly mix the ingredients. Cook on high for another hour and serve in bowls topped with ice cream.



23 Comments on 3-Ingredient Slow-Cooker Pumpkin Cake

  1. Carolyn
    October 12, 2015 at 8:54 am (3 years ago)

    This looks like pure pumpkin heaven, Julie!

  2. Nutmeg Nanny
    October 12, 2015 at 9:40 am (3 years ago)

    I am not a fan of Columbus Day. There is so much skewed history it shocks me when people don’t understand the type of person Columbus truly was. Of course totally unrelated to holiday’s that should not be holiday’s this cake looks awesome 🙂

  3. Lisa @ Healthy Nibbles & Bits
    October 13, 2015 at 1:53 am (3 years ago)

    I remember reading Zinn’s account of Columbus’s conquest in People’s History of the U.S. during high school, and it COMPLETELY transformed my perception of early history in the Americas. I’m so glad that you’re having your students read those accounts!

  4. Amy | Club Narwhal
    October 13, 2015 at 2:20 pm (3 years ago)

    I’m so glad you are exposing your students to the other (more accurate) versions of history –I would have loved to have you as my teacher! And at least I can drown my sorrows in this gorgeous cake 😉

  5. Joanna
    October 14, 2015 at 6:24 pm (3 years ago)

    I always enjoy looking at your “four years ago” or “six years ago” recipes. Glad you’ve been sharing the recipe love for so long!

    • Julie Ruble
      October 15, 2015 at 5:43 pm (3 years ago)

      Aww, thank you, Joanna! What a sweet thing to say!

  6. PJ
    October 20, 2015 at 5:05 pm (3 years ago)

    Sorry,we made this cake today and it was an unbaked glue mess. Inedible.

    • Julie Ruble
      October 20, 2015 at 5:56 pm (3 years ago)

      Hi PJ, I’m sorry to hear that. Did you actually taste it? The texture is not like a bread cake, but more like a velvety, custardy (because of the wet pumpkin combining with the cake) bread pudding. So frankly I can see someone thinking this cake was a flop (I did myself) until they actually try it. A few bites to check it out was all it took for me!

  7. Mel
    October 28, 2015 at 9:15 pm (3 years ago)

    Any idea how to make this one gluten-free? It sounds awesome!

    • Naomi
      September 24, 2016 at 9:57 pm (2 years ago)

      I used a gluten free vanilla cake mix and added my own pumpkin pie spices, earth balance soy butter instead of dairy butter and it turned out great!!

  8. Gayle
    November 19, 2015 at 10:51 pm (3 years ago)

    Hi Julie, your recipe looks really delicious. Do I melt the butter before adding it to the slow cooker?

    Can’t wait to try this!

    • Julie Ruble
      November 19, 2015 at 10:53 pm (3 years ago)

      Thanks! For the butter, no melting is necessary. Just stick it right in, in stick form 🙂 Enjoy, Gayle!

  9. Jil
    November 22, 2015 at 5:29 pm (3 years ago)

    Can’t find spice cake mix….how do you think it would be with a vanilla cake mix?

    • Julie Ruble
      November 22, 2015 at 5:36 pm (3 years ago)

      I think it’d be yummy! Maybe add a teaspoon of pumpkin pie spice and mix it around before cooking 🙂

      • Jil
        November 27, 2015 at 12:58 pm (3 years ago)

        I’m not a fan of pumpkin…..but this was delicious!! Thanks for sharing this.

  10. Tony
    November 25, 2015 at 11:25 pm (3 years ago)

    Best desert ever! Thanks for the recipe. How do you store the extra?

    • Julie Ruble
      November 25, 2015 at 11:45 pm (3 years ago)

      Thanks, Tony! So glad you enjoyed it! I stored my leftovers in an airtight container in the fridge. Then I heated it before serving with ice cream.

  11. Tony
    November 26, 2015 at 2:17 am (3 years ago)

    Thank you. Happy Thanksgiving.

  12. Ronnie Whitehead
    September 29, 2016 at 1:32 pm (2 years ago)

    I just made this and it is awesome. I let it cool a bit and served it with Cool Whip. I used yellow cake mix and added spices cinnamon, cloves, an nutmeg. I have already shared the ease and great taste of this recipe with others. Next time I think I will add a few raisins and pecans the last 15 minutes.

    • Julie Ruble
      September 29, 2016 at 2:11 pm (2 years ago)

      So glad to hear that, Ronnie! Raisins and pecans sound like a delicious addition!

  13. Debbie Clevenger
    October 6, 2016 at 2:47 am (2 years ago)

    When adding the cake do you just add it in dry?

    • Julie Ruble
      October 6, 2016 at 3:27 am (2 years ago)

      Yes, you just add the cake mix in dry. Enjoy!

      • Debbie Clevenger
        October 6, 2016 at 3:47 pm (2 years ago)



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