Crock Pot Pumpkin Chocolate Lava Cake

Why You’ll Love This Recipe

I like this recipe because it combines two of my favorites—pumpkin and chocolate—into one cozy dessert. The slow cooker makes the cake perfectly soft while the pudding and chocolate chips create a lava-like texture that feels extra decadent. I don’t need to fuss with multiple bowls or ovens; it’s all in one pot and ready in just a few hours. It’s a guaranteed crowd-pleaser for fall gatherings, holidays, or just when I want something sweet and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix

• 1 cup water

• ⅓ cup vegetable oil

• 3 eggs

• 1 cup pumpkin purée

• ⅓ cup brown sugar

• 1 teaspoon pumpkin pie spice

• 1 box (4-serving size) instant chocolate pudding mix

• 2 cups cold milk

• 1 (12-ounce) bag milk chocolate chips (about 2 cups)

• Vanilla ice cream or whipped cream, for serving

Directions

1. I lightly grease a 6–8 quart slow cooker with non-stick spray.

2. In my mixer bowl, I combine cake mix, water, oil, eggs, pumpkin purée, brown sugar, and pumpkin pie spice. I beat on low for 30 seconds, then on medium for 2 minutes.

3. I pour the cake batter into the prepared slow cooker.

4. In a separate bowl, I whisk the pudding mix and cold milk for 2 minutes until thickened, then pour it evenly over the cake batter.

5. I sprinkle chocolate chips on top.

6. I cover and cook on high for 2 ½ to 3 hours, until a toothpick inserted in the center comes out with moist crumbs and the pudding is bubbling at the edges.

7. I turn off the heat, let the cake rest for 10 minutes, and then serve warm with ice cream or whipped cream.

Servings and timing

This recipe makes 10 servings. It takes about 10 minutes of prep and 2 hours 30 minutes of cooking time, for a total of 2 hours 40 minutes.

Variations

Sometimes I use spice cake mix instead of yellow cake mix for extra fall flavor. If I want it richer, I swap milk chocolate chips with dark or semi-sweet chocolate. I’ve also added chopped pecans or walnuts on top for a little crunch. For a fun twist, I drizzle caramel sauce over the cake before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual portions for 30–45 seconds until warm and gooey again. This cake doesn’t freeze well since the pudding layer changes texture, so I try to enjoy it fresh.

FAQs

Can I make this with homemade cake batter?

Yes, I use any homemade yellow or spice cake batter and follow the same steps.

Can I bake this in the oven instead?

Yes, I pour the batter into a greased 9×13-inch pan, add the pudding and chocolate chips, and bake at 350°F for 45–55 minutes.

What kind of pudding mix works best?

Instant chocolate pudding mix is essential. Cook-and-serve pudding won’t set the same way in the crock pot.

How do I know it’s done?

The cake should be mostly set with a toothpick coming out with moist crumbs, while the edges of the pudding bubble slightly.

Can I make this ahead of time?

Yes, I cook it as directed, then reheat it in the slow cooker on warm before serving. The texture is best the same day, but it still tastes great reheated.

Conclusion

Crock Pot pumpkin chocolate lava cake is a decadent fall dessert that feels fancy but couldn’t be easier to make. I love how the pumpkin spice flavor pairs with gooey chocolate for the ultimate comfort treat. Whether I serve it at a holiday party or enjoy it at home on a chilly evening, this recipe always disappears fast.