Easy Crock Pot Pumpkin Crumb Cake Recipes

EASY CROCK POT PUMPKIN CRUMB CAKE RECIPE

Steps:

• Ideal slow cooker size: 5- to 6-Quart.
• Set aside the cinnamon topping packet from the cake mix.
• In a large bowl stir together the dry cake mix, water, egg, pumpkin, and vanilla until blended. Stir in the chocolate chips.
• In a separate bowl stir together the cinnamon topping and nuts.
• Spray the slow cooker with non-stick spray. (I lined it with nonstick foil instead.) Spread half the cake batter into the bottom of the slow cooker. Sprinkle with half the cinnamon mixture. Dollop the remaining cake batter on top and spread it out over the cinnamon mixture. Top with the remaining cinnamon mixture.
• Cover the top of the crock pot with 3 to 4 layers of paper towels and then set the lid on top. (This will prevent condensation that develops in the lid from dripping back into your cake.)
• Cook on HIGH for 2 to 2-1/2 hours, or until the cake is set, then remove the lid and paper towels and turn off the slow cooker.
• Let the cake sit for 15 minutes before cutting. Enjoy warm.

CROCK POT PUMPKIN DUMP CAKE

Steps:

• In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
• Add to the bottom of a 6 quart slow cooker and spread evenly.
• Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
• Add melted butter evenly over the top of the dry cake mix.
• Sprinkle top with chopped pecans if using.
• Cover and cook on HIGH for 2 hours.