Easy Chocolate Pumpkin Cake in a Slow Cooker

Name: chocolate pumpkin cake
Prep time: 10 min
Cook time: 160 min
Total time: 170 min
Ingredients: 15 oz Pumpkin Pie Mix; 1 package Chocolate Cake Mix; 1 tsp Pumpkin Pie Spice; 2 sticks Unsalted Butter

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By: Maria
Posted: 01/28/2026

There’s something about fall baking that just makes my heart happy—warm spices, the scent of pumpkin filling the house, and of course, something sweet to end the day. Over the years, I’ve fallen in love with a recipe that’s become a staple in my home: the chocolate pumpkin cake. It’s one of those desserts that surprises everyone — moist, rich, and decadently chocolaty, yet incredibly tender and bursting with pumpkin goodness. Honestly, I don’t think I’ve ever had a slice that didn’t disappear in minutes at my house. I always do this thing where I sneak a little extra pumpkin puree into the batter just to make it extra moist, and trust me, it pays off. My kids ask for it all the time, and it’s now the go-to for potlucks, cozy nights, or just when I need a little chocolatey comfort after a long day. If you love pumpkin treats but want a little upgrade—this chocolate pumpkin cake is your new best friend!

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What is a chocolate pumpkin cake?

Think of chocolate pumpkin cake as a lovechild between your favorite chocolate brownies and a soft pumpkin loaf. It’s essentially a cake that combines the richness of cocoa with the subtle earthiness of pumpkin, creating a flavor combo that’s both warm and indulgent. The name probably gives a little hint—this cake is *chocolatey* and *pumpkin-y*, but what makes it special is how perfectly those two flavors blend together. It’s like fall in a bite, but with a texture that’s just dense enough to satisfy the chocolate craving without being overly heavy. You can frost it, drizzle it with glaze, or just dust it with powdered sugar—whatever suits your mood. It’s straightforward enough that even a beginner baker can nail it, but classy enough to impress friends or family. Think of it as a cozy hug you can bake in the oven!

Why you’ll love this recipe?

What I love most about this chocolate pumpkin cake is how versatile and forgiving it is. The flavor? Oh, so good—think deep, chocolaty richness tempered by the slight sweetness and earthiness of pumpkin. It’s a crowd-pleaser that offers a little something special for everyone. Plus, it’s super easy to whip up, even on busy weeknights when I only have a handful of ingredients and a craving for something sweet. If you’re budget-conscious, I promise this uses pantry staples—canned pumpkin, cocoa powder, flour, maybe a few chocolate chips if you wanna go all out. My favorite part? It’s just as perfect for breakfast with a cup of coffee as it is a late-night treat. And because it’s made with pumpkin, it’s a little healthier than your typical chocolate cake—at least that’s what I tell myself! This one’s a lifesaver on busy nights or when you’re in that sneaky mood to indulge without going overboard. It’s also endlessly adaptable—I’ve added nuts, swapped out the frosting, and even tried vegan versions with almond milk, and honestly, it’s turned out delicious every time. The smell alone when it’s baking—gah!—makes the whole house feel like fall wrapped in cozy warmth.

How do I make a pumpkin cake?

Quick Overview

If I were to give you the scoop in a few sentences: This cake starts with simple wet and dry ingredients, which you gently mix together—no overmixing here! Then you layer the pumpkin and chocolate batter in a pan, swirl for some pretty marbled effects, and bake until a toothpick comes out clean. The best part? It’s all done in under an hour, and the whole house smells like heaven. Once cooled, you can sprinkle a little powdered sugar, pour a quick glaze, or go all out with cream cheese frosting—your call. This method keeps things straightforward, especially if you’re short on time but craving something special. Trust me on this—once you try it, it’ll become a staple your family asks for again and again.

Ingredients

For the Main Batter:
– 1 ½ cups all-purpose flour (I’ve tested with whole wheat, and it’s still good!)
– ¾ cup cocoa powder (unsweetened, Natural or Dutch-processed—your choice)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 cup granulated sugar (a little less if you’re watching sweetness)
– ½ cup vegetable oil or melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup canned pumpkin puree (not pumpkin pie filling, make sure it’s plain pumpkin)
– ½ cup milk (dairy or almond milk works fine)
– ½ cup mini chocolate chips (because why not?)

For the Filling (Optional Swirl):
– ½ cup chocolate spread or melted chocolate
– A swirl of extra pumpkin puree if you want more pumpkin punch

For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– A pinch of cinnamon or vanilla for flavor

★★★★★

“I don’t know if I’ve ever eaten a better Easy Chocolate Pumpkin Cake in a Slow Cooker. The rub alone is wonderful, but the sauce??? Over the top!”

KEVIN

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

I always start by preheating my oven to 350°F (175°C). I line my 9-inch round cake pan with parchment paper and give it a light coating of butter or non-stick spray. This cake loves a good non-stick surface—trust me, it’s worth the extra minute to prepare your pan properly. While the oven heats, I set everything in order so I don’t forget a step—got my ingredients, mixing bowls, spatula, and whisk ready.

Step 2: Mix Dry Ingredients

In a large bowl, I sift together the flour, cocoa powder, baking soda, baking powder, and salt. This step ensures everything is nicely combined and prevents unpleasant clumps. I learned the hard way—skip sifting, and you could end up with pockets of cocoa or flour that mess with your batter’s consistency. The dry ingredients should look uniform and slightly aerated, which helps everything blend smoothly later.

Step 3: Mix Wet Ingredients

In a separate bowl, I whisk together the sugar, oil, eggs, vanilla, pumpkin, and milk. I like to make sure the eggs are well incorporated so the batter isn’t streaky. The pumpkin should be smooth and the mixture slightly frothy by the end. I test the temperature of the pumpkin—if it feels warm, I let it cool slightly, so the eggs don’t scramble when I combine everything.

Step 4: Combine

Now, I pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a gentle whisk, I fold everything together, making sure not to overmix. Overmixing can cause the cake to be dense, and nobody wants that! The batter should be thick but batter-like—perfect for pouring or layering.

Step 5: Prepare Filling

If you’re adding a swirl, melt some chocolate spread or chopped chocolate and set aside. For the pumpkin swirl, I gently dollop a few spoonfuls on top of the batter and use a skewer or toothpick to swirl it into the batter for a marbled effect. Less is more here, as over-swizzling can muddy the look.

Step 6: Layer & Swirl

Pour the batter into your prepared pan. If you’re going for a swirl, add dollops of pumpkin or chocolate in random spots and drag a toothpick through for a pretty marbled look. This step is my favorite—seeing the pretty marble pattern happen in the oven that makes each slice a little surprise.

Step 7: Bake

Place the cake in the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. I always set a timer early and check a little before—every oven is slightly different and I’ve overbaked more than I’d like trying to play it safe. Cool the cake in the pan for about 15 minutes, then transfer to a wire rack and let it cool completely before glazing or serving.

Step 8: Cool & Glaze

Once cooled completely, I mix up my glaze—powdered sugar, a splash of milk, and a pinch of cinnamon. If it’s too thick, I add more milk; too runny, a little more sugar. Drizzle it over the top, watching that gorgeous swirl seep into the cracks. If I have a little extra chocolate, I throw on some mini chips or chopped nuts for texture.

★★★★★

“Made the Easy Chocolate Pumpkin Cake in a Slow Cooker tonight and wow — perfect weeknight dinner. Will definitely make again!”

NOAH

Step 9: Slice & Serve

This cake is best sliced with a serrated knife, a little warm from the fridge or at room temperature. I like to let it sit out for 10 minutes after slicing—makes it easier to cut neat slices. Serve with a dollop of whipped cream or a side of fresh fruit if you’re feeling fancy. Honestly, it’s good enough on its own, especially with a hot cup of coffee or tea. My kids and I love having it for breakfast—who says dessert can’t be part of the morning routine?

What to Serve It With

This chocolate pumpkin cake is super versatile. For breakfast, I like to serve it with a steaming cup of coffee or a cinnamon-spiced latte—perfect to start a chilly morning. It also works beautifully as a brunch centerpiece, paired with a dollop of whipped cream and some toasted pecans. As a dessert, I love serving it with vanilla ice cream or a drizzle of caramel—anything that brings out those deep chocolate and pumpkin flavors. And if I want a more casual vibe, I just cut thick slices and serve with a glass of cold milk or hot cider, especially on weekend afternoons. My family especially loves it when I layer it with cream cheese frosting for a richer treat—trust me, that’s a game-changer.

Top Tips for Perfecting Your Chocolate Pumpkin Cake

Over the years, I’ve picked up a few tricks to make this cake even better. First, when grating pumpkin, I always squeeze out some excess moisture—wet pumpkin can make the batter a little too loose. I’ve tested this with canned pumpkin and shredded fresh pumpkin, and squeezing out the moisture is key for a perfect texture. When mixing the dry and wet ingredients, gentle folding is your best friend—stir too much, and your cake might turn dense instead of tender. For the swirl effect, I go slow and aim for a nice marble—not a muddy mess—so I usually use a skewer and zigzag gently. Substituting ingredients? I’ve swapped applesauce for oil, added chopped nuts, and even used coconut sugar for a slightly different flavor. Baking tips: always check earlier than the clock—ovens vary, and you want this moist center to stay just right. If you’re using frosting or glaze, wait until the cake is completely cooled; otherwise, it tends to slide right off. Finally, don’t be shy to experiment—this recipe is forgiving, and I’ve learned from my mess-ups that a little extra vanilla or a splash of espresso can deepen the flavor beautifully.

Storing and Reheating Tips

This cake keeps surprisingly well. If you’re indulging over a couple of days, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for 2-3 days. For longer storage, I prefer the fridge—just make sure it’s well covered, and it stays fresh for about a week. To keep it at its best, I slice only what I plan to eat and keep the rest covered to prevent it from drying out. Freezing? Absolutely! Wrap slices tightly in plastic, then foil, and they’ll last up to a month. When ready to serve, I defrost overnight in the fridge or microwave the slice for about 20 seconds for a quick treat. A little tip: if you’re storing it with glaze or frosting, add that right before serving for the freshest look and flavor. This cake rewarms nicely and retains its moistness, especially if you add a splash of milk or a sprinkle of cinnamon before reheating. Honestly, it’s the kind of dessert that’s better the next day—you can taste those flavors melding. Trust me, just a little freshening-up in the microwave makes it feel just baked.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Swap out the all-purpose flour for a good-quality gluten-free flour blend—about 1-for-1 substitution. I’ve tested it with almond flour, but it’s a bit denser, so you might need to add a little extra binding agent like xanthan gum. The texture might change slightly, but it still tastes amazing. Just keep an eye on baking time—gluten-free batters can cook faster or slower depending on ingredients. It’s worth experimenting, but I promise, it works!

Do I need to peel the zucchini?

For this recipe, I actually don’t use zucchini—just a little extra pumpkin. But if you’re thinking about substituting zucchini, peel it if your skin is tough or bitter. Grate it finely and squeeze out excess moisture—you don’t want a watery batter. The zucchini adds moisture and a little extra nutrition but can sometimes dilute the flavor. So, proceed with moderation and taste adjustment—trust me, pumpkin keeps this cake moist without watering it down.

Can I make this as muffins instead?

Oh, yes! Muffins are an excellent idea—just fill muffin tins about ¾ full and bake for 18-22 minutes. Keep an eye on them because muffins bake faster than a full cake. I like to reduce the baking time slightly and do a toothpick test. They’re adorable individually and perfect for grab-and-go mornings. Plus, the swirling technique works just the same; I usually fill the muffin tin and add dollops of pumpkin or chocolate in the center for a cute marbled effect. These muffins disappear almost as quickly as the full-sized cake at my house!

How can I adjust the sweetness level?

If you prefer your cake less sweet, cut down on the sugar to about ½ cup. Using natural sweeteners like honey or maple syrup works well too—just reduce the liquid slightly to compensate. I’ve also experimented with coconut sugar, which adds a caramel note that pairs beautifully. Tasting the batter before baking is key—add a little more or less depending on your preference. Remember, the glaze or frosting can always be sweetened up afterward, so I tend to keep the cake itself mildly sweet and customize later if needed. This way, everyone’s happy, and it’s not overly sugary.

What can I use instead of the glaze?

Great question! If you don’t want a glaze, dust the cooled cake with powdered sugar or sprinkle it with cocoa powder. For a fruitier touch, chopped fresh berries or a berry compote work beautifully. If you’re feeling decadent, a dollop of whipped cream or a smear of cream cheese frosting is perfect—especially if you add a little maple syrup or vanilla to the frosting. For texture, toasted nuts or shredded coconut scattered on top add both crunch and visual appeal. Honestly, this cake is versatile enough that you can get creative—whatever makes your taste buds happy!

Final Thoughts

This chocolate pumpkin cake is genuinely one of those recipes I keep coming back to—every time, it reminds me of cozy fall afternoons and lazy weekends. It’s moist, chocolaty, with just enough pumpkin flavor to keep it interesting, but not overpowering. I love how adaptable it is—frost it, dust it, or enjoy it plain; each variation feels special. The best part? It’s straightforward enough for a weeknight bake but fancy enough to serve guests. I’ve made this countless times, tweaking ingredients and techniques along the way, and I always end up with a little slice of happiness. If you’re craving something rich but also a little wholesome, this cake checks all the boxes. I can’t wait to hear how yours turns out—be sure to leave a comment or share your own twists! Happy baking, friends—this one’s a keeper!