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1
Spray the insert of a 6-quart slow cooker with cooking spray.
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2
Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt (And optional vanilla) in a large bowl, then dump it into the slow cooker insert.
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3
Spread out evenly.
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4
Sprinkle the DRY cake mix evenly over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish by sprinkling with the chopped pecans.
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5
Cover and cook on low for 4 to 4.5 hours.
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6
Do NOT remove the cover in this time.
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7
Just trust it's doing its thing.
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8
The edges of the cake should be starting to brown and crisp slightly when done.
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9
When ready to serve, use a handheld mixer to whip the cream and powdered sugar (and optional vanilla) together in a large bowl until stiff peaks form.
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10
Or make ahead too and store covered in fridge until serving time.
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11
Serve the cake warm with a dollop of the whipped cream.
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12
NOTE: You could also use chopped walnuts instead of pecans, or simply omit nuts if there is an allergy or you do not like them.
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13
But they are a great textural element, adding an excellent crunch.
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14
NOTE: If the cake is done before it's time for dessert it is perfectly fine to switch to warm until you're ready.
