Slow Cooker Pumpkin Swirl Cake
I’m gonna be honest. This was the highlight of my Monday…
I’ve been wanting to come up with my very own pumpkin-cream cheese-cake recipe for the crock pot. I’ve been DYING to try this, and the ingredients were screaming to me from the cupboard for a week. Today I finally gave in and tried it. Today I achieved SUCCESS!
I love pumpkin, I love cream cheese, and I love slow cooker desserts, especially in the cooler months. I love how this turned out and so did my family. It’s easy, great for company, and my house still smells yummy.
Ingredients for the Cake
1 box of spice cake mix
1 can of pure pumpkin (15 oz)
1/4 cup of milk
1/4 cup butter, softened
Ingredients for the Swirl
8 ounces cream cheese
1/2 cup powdered sugar
Spray the inside of a slow cooker with non-stick spray.
In a mixing bowl combine all cake ingredients and set aside.
In another bowl mix cream cheese and powdered sugar together.
Add 1/3 of cake mixture to the bottom of prepared slow cooker. Drop 4-5 spoonfuls of the cream cheese mixture on top of the cake mixture (about 1/3 of the swirl mixture). Repeat two more times with remaining batters. Run a butter knife, or a wooden spoon handle, around in an s-like motion through the batter 3 or 4 times.
Cook on low for 4 hours, or until set. Serve warm with whipped cream and caramel sauce (optional). It would also be good with ice cream, but we didn’t have any.
Try it and let me know if it was as good for you as it was for us!
****UPDATE**** I got a bigger crock-pot since I originally wrote this, but I did the same amount without the layering. I put the pumpkin on the bottom, the cream cheese on top, then swirled. Still tasty! 😀 Enjoy!