Description
This rich and gooey pumpkin chocolate lava cake cooks perfectly in the crockpot—super easy, extra sweet, and perfect with ice cream on top!
Ingredients
1 box yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 cup pumpkin puree
⅓ cup brown sugar
1 teaspoon pumpkin pie spice
1 (4-serving size) box instant chocolate pudding mix
2 cups cold milk
1 (12 oz) bag milk chocolate chips (about 2 cups)
Vanilla ice cream or whipped cream, for serving
Instructions
Lightly grease a 6–8 quart slow cooker with nonstick spray.
In a mixing bowl, beat together cake mix, water, oil, eggs, pumpkin puree, brown sugar, and pumpkin pie spice. Mix on low for 30 seconds, then medium for 2 minutes.
Pour batter into prepared slow cooker.
In a separate bowl, whisk pudding mix and milk for 2 minutes. Pour over cake batter.
Sprinkle chocolate chips evenly on top.
Cover and cook on high for 2 ½ to 3 hours, until a toothpick inserted in the center comes out with moist crumbs and pudding bubbles at the edges.
Turn off slow cooker and let cake rest 10 minutes.
Serve warm with ice cream or whipped cream.
Notes
Recipe inspired by Taste of Home.
The cake will be gooey in the center (like lava cake) — this is normal!
Best served warm, but leftovers can be stored in the fridge for 3 days and reheated.
Add extra pumpkin spice or cinnamon for a stronger fall flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Slow Cooker / Crock Pot
- Cuisine: American
