Slow Cooker Pumpkin Cake With Cream Cheese Frosting Recipes

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PUMPKIN SHEET CAKE



Pumpkin Sheet Cake image

This cake is great for potlucks!

Provided by Sandy Rowe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 20

Number Of Ingredients 14

1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Steps:

  • In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
  • In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
  • In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g

SLOW-COOKER PUMPKIN CAKE WITH CREAM CHEESE FROSTING



Slow-Cooker Pumpkin Cake with Cream Cheese Frosting image

Make a stunning, moist pumpkin cake with the help of your slow cooker!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
4 oz cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans or walnuts, if desired

Steps:

  • Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
  • In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
  • Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes to 2 hours or until toothpick inserted in the center comes out clean. Uncover and cool 10 minutes. Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.
  • Meanwhile, in medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread over cooled cake. Sprinkle with pecans or walnuts, if desired. Cut into pieces to serve.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g

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