Crockpot Pumpkin Cream Cheese Swirl Cake

Course: Dessert
Keyword: cake, pumpkin
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10 servings
Author: Amanda @ MomsWithCrockpots.com
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Ingredients

Cake

  • 1 3/4 cups all-purpose flour or gluten-free flour mix
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can pumpkin (pure pumpkin puree) 15 oz
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Mix

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Instructions

  • Line 5 qt or larger crockpot with parchment paper.
  • In a large bowl mix together the dry ingredients and whisk together.
  • Add in the pumpkin, oil, eggs, and vanilla and beat until well mixed. 
  • In a separate bowl, beat the cream cheese mix ingredients together until smooth. 
  • Pour the pumpkin cake batter into the parchment lined crockpot.
  • Spoon the cream cheese mix over the top and swirl with a butter knife. 
  • Cover and cook on high for 2 hours or low for 3-4 hours or until the cake is firm and a toothpick inserted in the center comes out clean.
  • Remove from the crockpot to cool.
  • Slice and serve. Store any uneaten cake in an airtight container in the fridge

Notes

Gluten Free
  • Use a gluten-free flour mix