This delectable slow cooker cake is moist, warm and wonderful with just the right amount of chocolate chips and cinnamon. The flavors are amazing!
When the weather gets cold this is the perfect cake to make!
The texture of this cake is soft and moist, as you would expect with a slow cooker. Personally, I love this cake with a generous dollop of whipped cream, kind of melted in.
Of course my boys love the cake with a not so small scoop of vanilla ice cream. It’s all good – no matter how you like it!
I realize some parts of the country aren’t experiencing any cold weather, and that’s fine. But, I think no matter where you are this cake is pretty darn pleasing.
Please give this Pumpkin Chocolate Chip Slow Cooker Cake a try, I think you will like it!
This particular slow cooker has only been used a few times.
My cake was done perfectly on High after 2 1/2 hours. I prefer to use Slow, especially for desserts, but I wanted to test the waters.
Time will vary depending upon the slow cooker.
As you can see the this cake is so warm and inviting.
This delicious dessert pumpkin-chocolate chip cake is perfect to serve a group. The best part is this cake can cook while you’re making dinner or doing anything else you need to.
You may want to top this wonderful cake off with a scoop of ice cream, or a dollop of whip cream.
Then how about just a few mini chocolate chips sprinkled on top?
Pumpkin Chocolate Chip Slow-Cooker Cake
This delectable slow cooker cake is moist, warm and wonderful with just the right amount of chocolate chips and cinnamon. The flavors are truly amazing!
1 pumpkin cake mix (regular size), I used Pillsbury Perfectly Pumpkin, any brand will do
1 package (3.4 ounces) instant pumpkin spice pudding mix
2 cups (16 ounces) light sour cream
1 cup Cinnamon coffee creamer (you could use regular milk, or water)
3/4 cup oil
1 cup (6 ounces) miniature chocolate chips
ice cream or whipped cream. optional
extra miniature chocolate chips, optional
1. In no particular order, combine cake mix, pudding mix, sour cream, eggs, coffee creamer, and oil with stand mixer, or using an electric mixer.
2. Pour into greased slow cooker. Cover and cook Low 6-7 hours, or on High 3-4 hours, or until toothpick inserted near center comes out with moist crumbs.
3. Serve with whipped cream or ice cream, and miniature chocolate chips, if desired.
* My slow cooker only took 2 1/2 hours, but I know my other slow cookers would’ve taken about 3 hours. Time may vary depending upon slow cooker.