Recipe courtesy of The Kitchen
Total:
4 hr 15 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
4 hr 15 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 6-quart slow cooker

Spray the insert of a 6-quart slow cooker with cooking spray.

Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Sprinkle the cake mix over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly).

Meanwhile, using a handheld mixer, whip the cream and confectioners' sugar together in a large bowl until stiff peaks form. Serve the cake warm with a dollop of the whipped cream.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Dump Cakes

Recipe courtesy of Ree Drummond

Flourless Chocolate Cake

Recipe courtesy of Food Network

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking