Easy Slow Cooker Pumpkin Crumb Cake

This easy Slow Cooker Pumpkin Crumb Cake is a delicious little shortcut for pumpkin season. Made with a box of cinnamon crumb cake mix, canned pumpkin, mini chocolate chips and walnuts, it’s wonderfully moist, warmly spiced and topped with a sweet cinnamon crumble.

Best of all, there’s no need to turn on the oven. Just mix everything together, layer it in your slow cooker and let it do the work.

And the smell while it’s cooking? Just like walking into a Cinnabon!

I love it served warm, either plain or with a little whipped cream. It’s an easy fall dessert that’s also delicious with an afternoon cup of coffee.

Why I Love This Recipe

• Easy shortcut: A boxed cinnamon crumb cake mix keeps the ingredient list short and preparation simple.
• No oven required: The slow cooker does all the baking.
• Full of fall flavor: Pumpkin, cinnamon and chocolate chips are a delicious combination.
• Wonderful aroma: Your kitchen will smell amazing while the cake cooks.
• Easy to customize: Leave out the chocolate chips or walnuts, or substitute your favorite nuts.

Ingredients You’ll Need

• Cinnamon crumb cake mix: I used Krusteaz, which includes separate cake mix and cinnamon topping packets.
• Water: Just enough to bring the batter together.
• Egg: Helps the cake hold together.
• Canned pumpkin: Adds moisture, flavor and a lovely orange color. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• Vanilla extract: Adds a little extra flavor.
• Mini chocolate chips: Little bits of chocolate throughout the cake.
• Chopped walnuts: Mixed into the cinnamon topping for a little crunch.

If you have fresh pumpkin on hand, here’s how to make homemade pumpkin puree in the pressure cooker.

How to Make Slow Cooker Pumpkin Crumb Cake

Step 1: Set aside the cinnamon topping packet from the cake mix. In a large bowl, combine the cake mix, water, egg, pumpkin and vanilla. Stir in the mini chocolate chips.

Step 2: In a separate bowl, mix the cinnamon topping with the chopped walnuts.

Step 3: Coat a 5- to 6-quart slow cooker (affiliate link) with nonstick spray. Spread half the batter in the bottom, sprinkle with half the cinnamon mixture, then repeat the layers.

Step 4: Cover the slow cooker with 3 to 4 layers of paper towels beneath the lid to absorb condensation, if permitted by your appliance’s instructions. Cook on HIGH for 2 to 2½ hours, until the cake is set.

Step 5: Turn off the slow cooker and let the cake rest for 15 minutes before serving. Enjoy warm, plain or topped with whipped cream.

Recipe Notes and Easy Variations

I adapted this recipe from The Crockin’ Girls Slow Cookin’ Companion, making a few changes to suit our tastes and what I had on hand.

I reduced the amount of water because I didn’t want the cake to turn out too moist. I also used mini chocolate chips instead of white chocolate chips and walnuts instead of pecans.

The result was even better than I’d hoped.

A few things to keep in mind:

• Don’t skip the paper towels. They help absorb moisture that would otherwise drip from the lid onto the cake.
• Watch the cooking time. Slow cookers vary, so begin checking the cake near the 2-hour mark.
• Make it lighter. Leave out the chocolate chips, walnuts or both to reduce calories and WW Points.
• Try pecans instead of walnuts. Either works nicely with the cinnamon topping.
• Enjoy it warm. It’s especially good with a little whipped cream or a cup of coffee.

How Many Calories and WW Points?

According to my calculations, each serving has approximately 293 calories.

WW Points: 8

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)6 PointsPlus (Old plan)

You can reduce the calories and Points by omitting the chocolate chips or nuts.

This pumpkin crumb cake was a winner at our house and is definitely on my make-again list!

If you’ve made this Slow Cooker Pumpkin Crumbcake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: adapted from The Crockin Girls Slow Cookin Companion: Yummy Recipes from Family, Friends, and Our Crockin Community (affiliate link)

More Easy Pumpkin Recipes You’ll Love

• Low-Fat Pumpkin Streusel Coffee Cake – A lighter pumpkin coffee cake with a sweet, crunchy cinnamon topping.
• Pumpkin Chocolate Chip Protein Blondies – A satisfying pumpkin treat with chocolate chips and added protein.
• Healthy Baked Pumpkin Donuts – A lighter alternative to traditional fried doughnuts.
• Instant Pot Pumpkin Chocolate Chip Cake – Another easy pumpkin cake that doesn’t require the oven.
• Easy Low-Fat Pumpkin Cake Recipes – More simple pumpkin cakes to enjoy throughout the season.