4-Ingredient Slow Cooker Pumpkin Spice Pudding Cake

Enjoy the cozy flavors of fall with this easy 4-ingredient pumpkin spice pudding cake. Made with spice cake mix, pumpkin puree, evaporated milk, and pumpkin pie spice, this simple dessert cooks slowly into a deliciously moist cake with tender edges and a soft, creamy center. Serve it warm for a comforting autumn treat.

Ingredients

• 1 box spice cake mix (15–25 ounces)
• 1 can pumpkin puree (15 ounces)
• 1 can evaporated milk (12 ounces)
• 1 teaspoon pumpkin pie spice

Instructions

1. Prepare the slow cooker

Lightly coat the inside of your slow cooker with cooking spray or grease it with a little butter to prevent sticking.

2. Mix the ingredients

In a large bowl, combine the spice cake mix, pumpkin puree, evaporated milk, and pumpkin pie spice. Whisk until the mixture is smooth and evenly blended.

3. Add the batter

Pour the prepared batter into the greased slow cooker. Use a spatula to spread it evenly across the bottom.

4. Cook until set

Cover and cook on LOW for 2½–3 hours. The edges should be set, while the middle stays soft and moist, creating the signature pudding-like texture.

5. Let it rest

Turn off the slow cooker, remove the lid, and let the cake stand uncovered for 10–15 minutes. This allows the center to thicken slightly before serving.

6. Serve warm

Spoon the warm pudding cake into serving bowls. Top with whipped cream and a sprinkle of cinnamon, if desired, for an extra touch of fall flavor.