Slow Cooker White Chocolate Pumpkin Cake is a delicious dessert in a snap from your crockpot. The ease and deliciousness of a dump cake, perfect for fall.
Slow Cooker White Chocolate Pumpkin Cake
Fall is undeniably my favorite time of the year! Yes, the crisp mornings and evenings, the beautiful colors and the flavors of fall. All things pumpkin and apple, cinnamon and caramel, just lovely flavors that bring a sense of comfort. I think the sense of comfort is necessary since we all know what quickly follows the enjoyable fall weather…winter!
If you’ve been a follower for some time you’ve probably read that my youngest daughter is picky about food. Picky is putting it mildly, trust me. Well, a week or so ago she tried pumpkin pie, now mind you I was fully expecting her to utter her famous “I don’t like it”, and guess what? She didn’t say that in fact, she asked for more! Who knew?
Since it is autumn and my youngest has proclaimed that she enjoys pumpkin I figured why not try another pumpkin dessert on her. I made this Slow Cooker White Chocolate Pumpkin Cake yesterday and once again…SHE LIKED IT! Complete score!
Basically, this is a “throw it all in there” cake. I’m sure you’ve heard another term used for this type of cake, I don’t like that term and I’m not going to use it. What I will say is that this cake delivers, big time! It is simple and delicious plus its made in your slow cooker…can’t beat that!
I’ve been trying to “bake” more in my slow cooker since I can easily take them when we travel in our motorhome. What I also love about using my slow cooker for desserts is that it frees up my oven for other dishes which is always good during the holiday season.
The white chocolate flavor is subtle, and a very nice compliment to the pumpkin. Top with some whipped cream or a dollop of vanilla ice cream, so good. I would even suggest a drizzle of caramel sauce, even better! Mmmmm!
Other great autumn treats:
Even more fall inspired recipe that are delicious:
No Bake Pumpkin Cheesecake Balls | Who Needs A Cape?
Pumpkin Roll Trifle | Mildly Meandering
Baked Pumpkin Oatmeal | Who Needs A Cape?
Around 90 to 95% of the processed pumpkins in the United States are grown in Illinois.
- 1 16oz white cake mix
- 1 15 oz can pumpkin puree
- 2 large eggs
- ¼ cup water
- 1/2 t ground cinnamon
- 1/8 t allspice
- 1/8 t cloves
- 1/8 t nutmeg
- 1/8 t ground ginger
- 1 package (11 ounces) white chocolate chips
- Spray slow cooker with non-stick cooking spray.
- In large bowl using electric mixer combine all ingredients except white chocolate chips. Mix until blended. Stir in white chocolate chips.
- Pour into prepared slow cooker.
- Place lid on and cook on low 3-3.5 hours (depending on slow cooker).
- Check for doneness by inserting a toothpick into center of cake, if it comes out clean the cake is done.
I placed a tea towel on top of slow cooker before placing lid on. It helps absorb moisture, this is completely optional.