If you love pumpkin spice, then you definitely do not want to miss this Crock Pot Pumpkin Spice Coffee Cake! Simple and delicious!
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Aunt Lou here.
This Crock Pot Pumpkin Spice Coffee Cake I adapted from Gooseberry Patch’s Almost Homemade is utterly delicious and a cinch to make! I am a huge fan of coffee cake and love when pumpkin spice “season” comes around, so when I saw the original recipe for this, I couldn’t wait to give it a try! It did not disappoint in the least!
Crock Pot Pumpkin Spice Coffee Cake
Note: Scroll to the bottom for the printable recipe.
How to Make Pumpkin Spice Coffee Cake in a Crock Pot
Mix together your cake mix, pumpkin pie spice, baking soda, water, pumpkin and eggs. Pour your batter into a lightly greased 6-quart crock pot. Next, cut together your remaining ingredients until you have a nice crumble. Sprinkle crumble evenly across the top of your batter. Place a few paper towels under the lid of your crock pot and cover and cook on high for 2-3 hours, turning after an hour. Let your cake cool completely before serving.
Crock Pot Pumpkin Spice Coffee Cake Notes:
- I am admittedly not good at cutting together ingredients for a crumble. If you have the same problem as me, your hands will work just fine.
- In case you were wondering, the paper towels under the lid of your crock pot keep any condensation that collects on the lid from dripping onto your cake.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Pumpkin Spice Coffee Cake
Crock Pot Pumpkin Spice Coffee Cake
Ingredients
- 16 oz pound cake mix
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 cup water
- 15 oz can pumpkin
- 2 large eggs
- 3/4 cup brown sugar packed
- 3/4 cup chopped walnuts
- 1/2 cup all-purpose flour
- 1/3 cup butter
Instructions
- Mix together your cake mix, pumpkin pie spice, baking soda, water, pumpkin and eggs.
- Pour your batter into a lightly greased 6-quart crock pot.
- Next, cut together your remaining ingredients until you have a nice crumble.
- Sprinkle crumble evenly across the top of your batter.
- Place a few paper towels under the lid of your crock pot and cover and cook on high for 2-3 hours, turning after an hour.
- Let your cake cool completely before serving.
Notes
- I am admittedly not good at cutting together ingredients for a crumble. If you have the same problem as me, your hands will work just fine.
- In case you were wondering, the paper towels under the lid of your crock pot keep any condensation that collects on the lid from dripping onto your cake.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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My family loves Pumpkin. I can’t wait to make it. I just have A question. Do you have to use pound cake mix? Can’t find it in my store. Can you use white cake instead?
I haven’t tried this with a white cake mix. It might work, but it would definitely change the density and texture of the recipe since the pound cake is a much heavier cake. If you give it a try, let me know how it goes!
What do you mean when you say turn it after an hour?
Hi Athena!
You will take your slow cooker insert and lift it out (with oven mitts), rotate it 180 degrees and place it back in the slow cooker unit. I do this since slow cookers tend to have spots that cook hotter and spots that cook cooler. By turning the insert, you make sure one spot of your cake isn’t over a hot or cool spot the entire cooking time.
Enjoy!
Aunt Lou