Ingredients
Equipment
Method
- Step 1: Prep your crockpot by spraying the inside with non-stick cooking spray.
- Step 2: In a large mixing bowl, combine pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk or mix until beautifully combined and smooth, with no lumps.
- Step 3: Carefully pour the smooth pumpkin mixture into the prepared crockpot. Use a spatula to spread it evenly across the bottom.
- Step 4: Open the box of dry yellow cake mix and sprinkle it evenly over the pumpkin mixture. Do not stir it in.
- Step 5: Melt the unsalted butter, then drizzle it slowly and evenly over the dry cake mix, trying to cover as much of the surface as possible.
- Step 6: If using, sprinkle the chopped pecans over the top of the cake mix layer.
- Step 7: Put the lid on your crockpot. Set it to high and let it cook for 2–3 hours. The top should be golden brown and the pumpkin mixture set and firm when gently jiggled. Check at the 2-hour mark, as cooking times can vary by crockpot.
- Step 8: Once done, let it cool slightly, then scoop out generous portions. Serve warm, on its own or with whipped cream or vanilla ice cream.
Notes
Substitutions & Additions: While yellow cake mix is classic, feel free to experiment with spice cake mix for more fall flavors, white cake mix for a lighter texture, or even a chocolate fudge cake mix for a chocolatey twist. If you're not a pecan fan, swap them for chopped walnuts or a mix of your favorite nuts, or omit them for a nut-free option. For a bolder spice profile, add an extra ½ teaspoon of cinnamon or a pinch of ground ginger or nutmeg to the pumpkin mixture. A drizzle of caramel sauce or a sprinkle of white or dark chocolate chips over the pumpkin mixture before adding the cake mix can add extra decadence.
Tips for Success: Avoid peeking by lifting the lid during cooking, as this releases heat and moisture and can extend cooking time. Ensure both the pumpkin mixture and dry cake mix are spread as evenly as possible for consistent cooking. Do not stir the dry cake mix into the pumpkin layer; it should remain on top to form the cobbler topping. Familiarize yourself with your specific crockpot, as cooking times can vary; start checking for doneness at the 2-hour mark. You can prep ahead by mixing the pumpkin puree mixture the night before and storing it in an airtight container in the fridge; the next day, just pour it into the crockpot, add the cake mix and butter, and cook.
Storage: Once the cobbler has cooled completely, cover the crockpot insert or transfer any leftovers to an airtight container. Store it in the refrigerator for up to 3-4 days. Gently reheat individual portions in the microwave for a warm dessert. Freezing this cobbler is not recommended, as the texture may become watery or crumbly upon thawing due to the dairy content.