Ingredients :
- Cake
- 2 can (15oz ea) pumpkin puree, NOT pumpkin pie filling
- 1/2 cup granulated sugar
- 2 tsp pumpkin pie spice (I didnt level, but used rounded tsp of spice)
- 1/2 tsp sea salt
- 1 box (15.25oz) yellow or white cake mix - unprepared
- 1 stick unsalted butter - melted
- 1/2 cup chopped pecans
- vanilla extract (optional, I added about 1 tsp)
- whipped cream topping
- 1 cup heavy whipping cream (aka double cream)
- 1/4 cup powdered sugar (aka confectioners' or caster sugar)
- 1 tsp vanilla extract (optional)
Method :
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt (And optional vanilla) in a large bowl, then dump it into the slow cooker insert. Spread out evenly.
- Sprinkle the DRY cake mix evenly over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish by sprinkling with the chopped pecans.
- Cover and cook on low for 4 to 4.5 hours. Do NOT remove the cover in this time. Just trust it"s doing its thing. The edges of the cake should be starting to brown and crisp slightly when done.
- When ready to serve, use a handheld mixer to whip the cream and powdered sugar (and optional vanilla) together in a large bowl until stiff peaks form. Or make ahead too and store covered in fridge until serving time.
- Serve the cake warm with a dollop of the whipped cream.
- NOTE: You could also use chopped walnuts instead of pecans, or simply omit nuts if there is an allergy or you do not like them. But they are a great textural element, adding an excellent crunch.
- NOTE: If the cake is done before it"s time for dessert it is perfectly fine to switch to warm until you"re ready.
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