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

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Ingredients

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