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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- 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
- 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.
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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Have a great day!
Andreanne B says
October 10, 2017 at 7:33 AMCould you cook this on low for 6h do you think?
Monique C Vasko says
November 17, 2016 at 5:25 AMI 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
November 22, 2016 at 12:33 PMThat would work just fine Monique!
Melissa says
October 13, 2016 at 12:00 PMI 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
October 13, 2016 at 4:12 PMSo glad you gave it a try Melissa! We love this cake!
stanley says
October 9, 2016 at 1:37 PMI am a libra i must make this cake !!! without a pumpkin recipe this cute tiger will suffer.pooor booboo
thuoc fucoidan says
April 18, 2016 at 5:34 AMThere’s definately a lot to learn about this issue.
I love all the points you’ve made.
Anonymous says
November 16, 2015 at 9:37 PMNot 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
November 18, 2015 at 4:27 PMLove your suggestions – sounds like a much healthier version 😉 Thank you!