Preparation Steps

• Spray a 5 1/2- to 6-quart slow cooker generously with cooking spray.
• In a large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs, and pumpkin pie spice with an electric mixer on low speed for 1 minute, scraping the bowl constantly. Increase speed to medium and beat for 2 minutes. Alternatively, mix by hand with a whisk.
• Pour batter into the slow cooker; cover and cook on HIGH for 1 hour 45 minutes or until a toothpick inserted into the center comes out clean.
• Uncover and cool for 10 minutes with slow cooker off. Run a knife around the edge to loosen the cake; turn out onto a cooling rack and cool completely.
• In a medium bowl, beat cream cheese, butter, and vanilla with an electric mixer on low speed until smooth.
• Gradually add confectioners sugar, about 1 cup at a time, beating on low speed until smooth and spreadable.
• Spread the cream cheese frosting over the cooled cake evenly.
• Cut the cake into pieces and serve.