Ingredients

1 (15 oz) can pumpkin purée (not pumpkin pie filling)

1/2 cup brown sugar (dark or light), packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped pecans, plus more for serving

1/2 cup jarred caramel ice cream topping, plus more for serving

1 (15.25 oz) box spice cake mix

1/2 cup unsalted butter, cubed (1 stick)

Vanilla ice cream for serving

Instructions

Step 1: Grease the crockpot with cooking spray and set aside.

Step 2: In a large bowl, whisk together the pumpkin purée, brown sugar, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until well combined.

Step 3: Dump the pumpkin mixture into the crockpot and spread it evenly over the bottom using a spatula.

Step 4: Sprinkle the chopped pecans over the pumpkin layer, then drizzle the caramel ice cream topping evenly on top.

Step 5: Pour the spice cake mix over the filling. Use your hands to spread it gently and press it down evenly.

Step 6: Top everything with the cubed unsalted butter.

Step 7: Cover the crockpot with a thin tea towel to catch condensation, then place the lid on top.

Step 8: Cook on HIGH for 2 to 3 hours, or until the cake is cooked through and set to your liking.

Step 9: Scoop and serve warm with vanilla ice cream, additional pecans, and a drizzle of caramel topping if desired.

Tips & Variations

Use pumpkin purée, not pumpkin pie filling, for the best texture and flavor.

Cooking on LOW for 4 to 6 hours is a great alternative if you want a slower bake.

Add a pinch of ground cardamom for an extra layer of warm spice.

Substitute pecans with walnuts if preferred or to accommodate allergies.

For a richer topping, try mixing the caramel with cream cheese before drizzling.

Storage

Store leftover cake in an airtight container in the refrigerator for up to one week. To reheat, warm individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through. This dessert also freezes well for 4 to 5 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée because pumpkin pie filling contains added spices and sweeteners that can alter the taste and texture of the cake.

How do I know when the cake is done?

The cake is done when the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cooking time may vary based on your crockpot model.