White Chocolate Pumpkin Cake CROCKPOT
I love Fall because it feels crisp outside and the leaves are changing colors and all the yummy pumpkin spice desserts come out! I guess the scents and flavors of Fall are what get me most excited, so that is why I have a pumpkin recipe for you today. I did it in the slow cooker, so the pumpkin smell will fill your home and you’ll have plenty of leftovers to warm up later and reignite that delicious scent. Plus, it’s super easy to put together with cake mix and white chocolate chips and canned pumpkin. I did a quick tutorial here, if you want to watch that to see this delicious cake come together.
// slow cooker Pumpkin White Chocolate Cake
1 16oz yellow cake mix
1 15 oz can pumpkin puree
2 large eggs
¼ cup water
1 tbs cinnamon sugar
1 tbs pumpkin spice
1 package (11 ounces) white chocolate chips (I used Ghiradelli)
First, you will want to spray your slow cooker with non-stick cooking spray… I used Pam.
In a large bowl, using an electric mixer, combine all ingredients, except white chocolate chips. Mix until blended. Then stir in those delicious white chocolate chips.
Pour this batter into the prepared slow cooker.
Place lid on and cook on low 3 hours (depending on slow cooker). You may want to check at 2 and 2.5 hours because I know slow cookers can be all very different with their cooking times.
Check for doneness by inserting a toothpick into center of cake, if it comes out clean the cake is done.
This dessert filled the whole house with that delicious warm pumpkin scent. You can put a little frosting on top or melt some of those white chocolate chips on there, or some whipped cream and then a little cinnamon sugar! I hope you enjoyed this easy recipe. If you liked this recipe please make sure to leave a comment below for me!
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