This Slow Cooker Pumpkin Pie Cake is sure to quickly become a family favorite. Moist, delicious and so wonderfully easy to prepare!
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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 🙂
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 😉
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!
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Slow Cooker Pumpkin Pie Cake
Ingredients
- 1/2 cup unsalted butter softened
- 2 cups brown sugar packed
- 3 eggs room temperature
- 15 oz pure pumpkin not pumpkin pie filling Make your own!
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/8 tsp ground cloves
- 1/2 tsp salt
Instructions
- Line slow cooker with foil collar and sling. Spray with cooking spray.
- Cream together brown sugar and butter.
- Beat in eggs one at a time until thoroughly combined.
- Beat in pumpkin.
- Combine flour, baking powder, baking soda, spices, and salt.
- Gradually stir in flour mixture.
- Pour into prepared slow cooker.
- Cover and cook on high for 3 hours or until a toothpick inserted into the center comes out clean.
- Check at 2 hours and rotate if necessary.
- Use the sling to lift cake from the slow cooker and let cool for 15 minutes before serving.
- Top with whipped cream or serve with ice cream.
Nutrition
Tips:
- 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 Ginger Bars with Maple Glaze
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Andreanne B says
Could you cook this on low for 6h do you think?
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?
Trish - Mom On Timeout says
That would work just fine Monique!
Melissa says
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!
Trish - Mom On Timeout says
So glad you gave it a try Melissa! We love this cake!
stanley says
I am a libra i must make this cake !!! without a pumpkin recipe this cute tiger will suffer.pooor booboo
thuoc fucoidan says
There’s definately a lot to learn about this issue.
I love all the points you’ve made.
Anonymous says
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.
Trish - Mom On Timeout says
Love your suggestions – sounds like a much healthier version 😉 Thank you!
Colleen says
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
Anna says
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!
Trish - Mom On Timeout says
Oh Anna! You don’t need to purchase the foil collar and sling – you just make it with foil. This post will help you I think: http://www.momontimeout.com/2013/09/slow-cooker-sante-fe-meatloaf-recipe/ Also, if you cant figure it out, no worries. The sling and collar just help distribute the heat and remove the cake. You can totally make it without it!
Anna says
Well I feel sheepish. 🙂 Thanks for the link, I’ll try that when I make the cake!
And btw…is normal foil strong enough to not tear when you pull the cake out of the slow cooker, or do you need heavy duty foil?
Katie says
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!
Kathleen says
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!
Trish - Mom On Timeout says
Sounds like you nailed it Kathleen – that’s awesome!
Amy says
What is a sling?
Trish - Mom On Timeout says
The foil sling is what goes underneath the cake that helps you pick it up out of the slow cooker when it’s done. Hope that helps Amy!
Jennifer says
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 🙂
Marjorie Nye says
This recipe sounds fabulous but I have no idea about the foil collar thingy. Anyone have a weblink to instructions? Thanks!!!
Trish - Mom On Timeout says
Hi Marjorie! I have some pictures of the collar in this post – http://www.momontimeout.com/2013/09/slow-cooker-sante-fe-meatloaf-recipe/ . Good luck!
Marjorie Nye says
Thanks, Trish! Can’t wait to try this cake and more of your great recipes. 😉
Trish - Mom On Timeout says
Yay! Thanks Marjorie!
Ruth says
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.
Roslyn says
Is it crucial to us unsalted butter?
Peggy says
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?
Trish - Mom On Timeout says
Hmmm…I’m thinking you could use parchment paper Peggy. It won’t redistribute the heat but at least it will allow you to pick the cake up easily. Let me know how it goes!
Yannick says
Teflon and aluminum are not good for your long term health. Parchment should work great.
Rebecca says
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.
Cindy says
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.
Trish - Mom On Timeout says
I would go with the older crock-pot Cindy but really either will work. I’ve done it in both sizes and the cake “bakes” up in both. Just takes a bit longer in the 4 qt 🙂 Enjoy!
Colleen says
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!
Trish - Mom On Timeout says
Thank you so much Colleen! I am thrilled that your family enjoyed the recipe. Have a great week!
Laura says
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: http://allrecipes.com/recipe/pumpkin-pie-spice-ii/
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?
Trish - Mom On Timeout says
Hi Kristin! It does touch the bottom of the pan and it comes all the way up the sides and over the edges so you can pull the cake out. Does that make sense?
Trish - Mom On Timeout says
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!
Abby says
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!!
Brenda @ SweetSimpleStuff says
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 🙂
Trish - Mom On Timeout says
Spooning it out works great too 🙂 Thanks Brenda!
MaryEllen says
What size slow cooker did you use? This looks amazing!
Kathy says
This looks delicious. I love the idea of dessert in the slow cooker!
Trish - Mom On Timeout says
Thanks so much Kathy!
Julianne @ Beyond Frosting says
ARE- YOU- KIDDING-ME?! This needs to happen immediately!
Trish - Mom On Timeout says
LOL! Thanks Julianne!
Averie @ Averie Cooks says
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!
Trish - Mom On Timeout says
It takes a few tricks but it’s really quite simple and honestly Averie – sooo delicious! My husband was so impressed! Thanks for the pin 🙂
Heather @ French Press says
cake in a slow cooker, that is very interesting. It looks incredibly moist. I think I just found my Thanksgiving dessert