Crockpot Pumpkin Pie Cake

Do you have a dream of hot, delicious desserts ready and waiting for you at the end of the day? I’m right there with you friends. This Crockpot Pumpkin Cake takes maybe 5 minutes of active time from you and then you’ll have a hot, fresh, pumpkiny dessert ready to fulfill all of your fall dessert dreams.

I went around a lot on this title. Like what’s a “pie cake”?! Well it’s when it’s kinda pie like and kinda cake like so it’s a Pie Cake (brought to you by the people that invented turducken.) And Thanksgiving get togethers may look different this year, so this is a great recipe if you’re on your own for pie making and want that the taste but maybe not the work. If you’re totally on your own for Thanksgiving, here is my Easiest Ever Thanksgiving Dinner that’s low effort but still hits all the T-day faves.

Recipe Details

Kind of misleading because there’s very little skill or detail needed here. Grab two 15 oz. cans of pumpkin and plop them in the bottom of the slow cooker (I do recommend greasing it if you’re not using a liner).

Liberally add some cinnamon sugar, brown sugar and or pumpkin pie spice. No rules, just swoosh it on top.

Grab a yellow cake mix — I used Duncan Hines — and sprinkle it on top, but don’t stir. Take two sticks of butter and soften them a bit in the microwave and plop hunks on top. Close it up and cook it on high for four hours and you’re set! This recipe is also awesome with two cans of apple pie filling subbed in for the pumpkin!

Serve it with Cool Whip or whipping cream. If you’re like me, pie to whip ratio should be totally equal and I think that applies to pie cake too. I need to experiment with this one on for 8 hours because I’m desperate to make after-work-ready desserts a thing. I’ll report back!