Step 1

I used a KitchenAid oval 6qt slow cooker - baking times/results may vary depending upon slow cooker brand/size/shape.

Step 2

Spray with non-stick spray

Step 3

Add all of the cake mix ingredients (Cake Mix, pumpkin, eggs, oil, vanilla) to slow cooker and mix with a hand mixer* or by hand. (*My slow cooker has a ceramic insert and is safe to use with my hand mixer - you can alternatively mix in a bowl and pour into slow cooker, if your slow cooker is not metal utensil safe.)

Step 4

In a separate bowl, mix together pudding and milk. Allow to set for about 5 minutes - will thicken. Mix in vanilla and room temperature cream cheese until smooth.

Step 5

Pour white chocolate filling into the center of the cake mix. Sprinkle with white chocolate chips.

Step 6

Set slow cooker (covered) to high and cook for approx. 2 hours and 15 minutes. or until the cake around the edges looks risen and baked. The center of the cake will be gooey. (It will have a similar consistency to a baked bread pudding with a creamy sauce poured over top.)

Step 7

Whip cream, sugar and optional pudding mix with hand mixer or stand mixer (or by hand with whisk).