Slow Cooker Pumpkin Pie Cake

This Slow Cooker Pumpkin Pie Cake is sure to quickly become a family favorite.  Moist, delicious and so wonderfully easy to prepare!

An unbelievably moist and delicious Pumpkin Cake straight from your slow cooker!

I’m back with yet another pumpkin recipe!  You’re not sick of them yet right?  I sure hope not :)  I am SO excited to share this recipe with you because it is an absolute lifesaver for the holidays!  A couple weeks back I shared my Slow Cooker Sante Fe Meatloaf.  I showed you how to make a collar and sling for your slow cooker to make cooking things like cake and meatloaf  possible in the slow cooker.

Quick review:

The collar helps distribute heat from the back of your slow cooker (most often the hottest point) to avoid burning.  The sling allows you to lift out casseroles, cakes, and other “solid” items in one step, keeping them whole. (See this post for more details.)

People! I have never in my life had a cake as moist as this one.  Cooking it in the slow cooker is almost like it’s being steamed.  The cake comes out so beautiful – you’d never guess it was made in a slow cooker!  One piece of advice, when you remove the lid – do it quickly!  You don’t want the condensation from the lid dropping onto your cake :)

An unbelievably moist and delicious Pumpkin Cake straight from your slow cooker!

The simplest way to serve it is with a dollop of whipped cream or Cool Whip and a sprinkle of pumpkin pie spice or cinnamon.  This cake would also be fabulous with some vanilla ice cream – yum!  This cake takes approximately three hours in the slow cooker.  Check it around two hours to see how it’s doing.  If it’s looking a little dark around the edges, and the cake is already set up, you can use the sling to “rotate” the cake inside the slow cooker.  Put the lid back on and let it roll.

If it’s looking like it’s cooking evenly- just leave it alone and thank your lucky stars you have a good slow cooker ;)  I totally forgot that one of my slow cookers is crappy and cooks mega-unevenly and of course that was the one I chose to make the cake in.  You can see how perfect it turned out though – it just needed a little mid-cooking adjustment ;)

An unbelievably moist and delicious Pumpkin Cake straight from your slow cooker!

This cake is so perfect for those days when all the burners are on and the oven is packed with other goodness – it also makes the house smell amazing!

Slow Cooker Pumpkin Pie Cake
Recipe type: Dessert
  • ½ cup unsalted butter, softened
  • 2 cups brown sugar, packed
  • 3 eggs, room temperature
  • 15 oz pure pumpkin (not pumpkin pie filling) Make your own!
  • 1½ cups all-purpose four
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ⅛ tsp ground cloves
  • ½ tsp salt
  1. Line slow cooker with foil collar and sling. Spray with cooking spray.
  2. Cream together brown sugar and butter.
  3. Beat in eggs one at a time until thoroughly combined.
  4. Beat in pumpkin.
  5. Combine flour, baking powder, baking soda, spices, and salt.
  6. Gradually stir in flour mixture.
  7. Pour into prepared slow cooker.
  8. Cover and cook on high for 3 hours or until a toothpick inserted into the center comes out clean.
  9. Check at 2 hours and rotate if necessary.
  10. Use the sling to lift cake from the slow cooker and let cool for 15 minutes before serving.
  11. Top with whipped cream or serve with ice cream.


This Slow Cooker Pumpkin Pie Cake is sure to quickly become a family favorite.  Moist, delicious and so wonderfully easy to prepare - straight from your slow cooker


  • Keep the foil sling as smooth as possible for a “perfect” looking cake.
  • Use 2-4 pieces of foil to create a sling that covers the entire bottom surface of your slow cooker.
  • Check the cake at 2 hours to make sure it is cooking evenly.
  • Let the cake rest.

Pumpkin awesomeness from friends:

Pumpkin Oreo Muddy Buddies from Something Swanky

Pumpkin Caramel Bars from The Plaid and Paisley Kitchen

Pumpkin Apple Cider Doughnuts from Heather’s French Press

More pumpkin favorites:


Pumpkin Pie Snickerdoodles


Pumpkin Ginger Bars with Maple Glaze


Pumpkin Butterscotch Fudge


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  1. cake in a slow cooker, that is very interesting. It looks incredibly moist. I think I just found my Thanksgiving dessert
    Heather @ French Press recently posted..Honestly Good ~ Lean Cuisine

  2. No.Way. That is unreal!! I have cookbooks that have dessert recipes for slow cookers but the pics never look quite so…convincing. This is stunning, Trish. And that it works.

    ” I have never in my life had a cake as moist as this one. Cooking it in the slow cooker is almost like it’s being steamed. ” — SOLD!!! Pinned!

  3. ARE- YOU- KIDDING-ME?! This needs to happen immediately!
    Julianne @ Beyond Frosting recently posted..Reese’s Peanut Butter Cup Frosting

  4. This looks delicious. I love the idea of dessert in the slow cooker!
    Kathy recently posted..Skillet Apple Pie

  5. MaryEllen says:

    What size slow cooker did you use? This looks amazing!

  6. Yeah … another pumpkin recipe! The cake came out so perfect with help from the sling … last time I made a cake in the crock pot, I just spooned it out :)
    Brenda @ SweetSimpleStuff recently posted..Halloween Cupcakes … cute and not too scary!

  7. This looks awesome! I’ve been using my slow cooker in my dorm room as a way to get some fall cooking in and I can’t wait to try it. I’m also curious, though, about what size slow cooker you have? Thanks!!
    Abby recently posted..Homemade English Muffins

  8. This looks great! Can you use other squashes, instead of pumpkin? I have grown some this year and would like to use them, if possible. Also, do you cook and puree the pumpkin first, or just use it raw – grated like in carrot or courgette cake?
    In the UK, I haven’t found ‘Pumpkin Pie Spice’. What is it, please? Can or mix some myself? Or will ordinary British ‘mixed spice’ do?
    I have a very large oval slow cooker – will it be ok to cook in there?
    Thanks, in advance, for the help!

    • Kristin from MN says:

      Laura – Pumpkin Pie Spice is just a blend of a few spices. Here’s an easy recipe to make your own:

      Does anyone else have questions about the foil sling? Does it touch the bottom of the pan? If not, how deep should the sling be?

    • Hi Laura! I would imagine that any squash would work as long as it has been cooked and pureed. You may also need to cook it down to get it to the right consistency depending on the squash. I used canned pumpkin, but you could cook and puree your own pumpkin too. The oval shape will work but if it’s large (I used a 4.5 qt slow cooker) you will need to decrease the cooking time. Good luck!

  9. Just made this today, turned out perfect. Did not revise a thing. Took 3 hours exactly to bake in the crock pot. Lots of compliments when I served it at a family gathering tonight. Good Job!

  10. I made this today for dessert club. It was delicious! As to the size of the pot… I used my large crock-pot. It worked just fine.

    • I have a newer oval slow-cooker (6 quart, I think) and an older, original crock-pot which is circular and I think it is 3 or 4 quart. The newer one does get hotter than the older one. Which would probably be the better choice? I would love to give this a try. Any feedback about the better choice would be appreciated. Thanks.

  11. Love this recipe & can’t wait to try it out. Need some advice before I start. The 6 qt slow cooker has a metal insert that is Teflon coated (instead of ceramic) . What else do you suggest for the foil collar/sling since it will scratch the Teflon?

  12. Is it crucial to us unsalted butter?

  13. How about using a spice cake mix? I add pumpkin to spice cake mix and make muffins. We love them and that’s a good tasting way to add fiber to our diet.
    I have meat loaf cooking in 2 of my slow cookers and just might turn on #3 for a cake!
    Thanks for the idea.

  14. Marjorie Nye says:

    This recipe sounds fabulous but I have no idea about the foil collar thingy. Anyone have a weblink to instructions? Thanks!!!

  15. I just made this cake for my work peeps….huge success!! Made the break room smell wonderful and the taste was fantastic! I never thought of making a cake in a slow cooker before. But it makes sense once you think about it. I definitely will do this again…for home next time :)

  16. What is a sling?

  17. It turned out so delicious, moist and perfectly seasoned. I used 1/2 whole wheat flour, part Splenda brown sugar and part pure sucralose for sweetener, 1 tablespoon butter and the rest applesauce, added a grated carrot, a handful of sunflower seeds as well as a tablespoon each of flax and chia seeds. I used a 5 qt crockpot that cooks on the hot side and it was perfectly cooked in 2 hrs on high. I did not use the aluminum foil sling, but sprayed the crockpot well with pam and the cake was easy to remove. Thanks for posting this flexible recipe, this is going in my favorites file!

  18. Would you suggest to bake this cake in the oven as well? If so, what temp. and for how long? I’m looking for a pumpkin cake recipe to use with a Flan for this fall!

  19. This looks so delicious! I live in a small town, and I could not find the foil collar and sling anywhere. Can I bake this recipe in the oven instead? If so, at what temperature, for how long, and would I need to modify the recipe at all? Thanks!

  20. I am making this now.. smells great. I used a 4 quart crock pot.. so taking longer than 3 hours for sure.. hope it is done soon

  21. Not bad, I would make again but with even more changes than I already made. Does not need 2 cups of sugar, holy jeebus that’s a lot of sugar! I used 3/4 cup sugar, 1/2 cup applesauce, 1/4 butter. It needs way more spices, I’d at least double them. Plus I’d use even less butter next time, maybe 2 tbsp. I may also try adding walmuts, just needs something more. I also only cut out parchment for bottom (not that crazy tin foil thing, that seems so wasteful) but make sure you butter sides.
    And that pop up for your cookbook, that covers the top of the screen is really annoying on a smart phone, takes up about half the screen.

  22. There’s definately a lot to learn about this issue.
    I love all the points you’ve made.
    thuoc fucoidan recently posted..thuoc fucoidan

  23. I am a libra i must make this cake !!! without a pumpkin recipe this cute tiger will suffer.pooor booboo

  24. I was skeptical for sure – but made this on Thanksgiving (Canadian) and it was spectacular! So moist and with a dollop of fresh whipped cream – even better! Thank you!

  25. Monique C Vasko says:

    I have a baking tin and rack that go in my slow cooker, can I just use that instead of the foil and sling?

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