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You are here: Home / Recipes / Dessert / Slow Cooker Pumpkin Pie Cake

Slow Cooker Pumpkin Pie Cake

October 8, 2013

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

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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 🙂

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

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! MomOnTimeout.com

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

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!
Course Dessert
Cuisine American
Keyword pumpkin pie, slow cooker pumpkin pie cake
Prep Time 10 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 10 minutes minutes
Servings 12 servings
Calories 293kcal
Author Trish - Mom On Timeout

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

Calories: 293kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 284mg | Potassium: 217mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5811IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

 

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. // Mom On Timeout #pumpkin #cake #pie #Thanksgiving #Christmas #slowcooker #crockpot #dessert #recipe #momontimeout

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:

easy-pumpkin-snickerdoodles

Pumpkin Pie Snickerdoodles

pumpkin-ginger-bars-maple-glaze-recipe

Pumpkin Ginger Bars with Maple Glaze

best-pumpkin-fudge-recipe

Pumpkin Butterscotch Fudge

 

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For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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By Trish - Mom On Timeout October 8, 2013 Dessert, Fall, Favorites, Halloween, Halloween Recipes, Holiday Recipes, Recipes, Slow Cooker, Thanksgiving, Thanksgiving Recipes

Previous article:
« Homemade Mocha Chocolate Chip Brownies
Next article:
Slow Cooker Philly Cheesesteaks »

Comments

  1. Jennifer says

    October 24, 2014 at 8:37 AM

    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 🙂

    Reply
  2. Marjorie Nye says

    October 12, 2014 at 2:33 PM

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

    Reply
    • Trish - Mom On Timeout says

      October 12, 2014 at 2:52 PM

      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!

      Reply
      • Marjorie Nye says

        October 18, 2014 at 1:40 PM

        Thanks, Trish! Can’t wait to try this cake and more of your great recipes. 😉

        Reply
        • Trish - Mom On Timeout says

          October 20, 2014 at 12:55 PM

          Yay! Thanks Marjorie!

          Reply
  3. Ruth says

    July 10, 2014 at 6:39 AM

    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.

    Reply
  4. Roslyn says

    June 28, 2014 at 4:20 AM

    Is it crucial to us unsalted butter?

    Reply
  5. Peggy says

    November 17, 2013 at 4:33 PM

    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?

    Reply
    • Trish - Mom On Timeout says

      November 18, 2013 at 4:27 PM

      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!

      Reply
    • Yannick says

      July 28, 2017 at 10:07 AM

      Teflon and aluminum are not good for your long term health. Parchment should work great.

      Reply
  6. Rebecca says

    November 6, 2013 at 8:59 AM

    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.

    Reply
    • Cindy says

      November 15, 2013 at 2:28 PM

      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.

      Reply
      • Trish - Mom On Timeout says

        November 18, 2013 at 4:41 PM

        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!

        Reply
  7. Colleen says

    October 27, 2013 at 8:46 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      October 28, 2013 at 10:36 AM

      Thank you so much Colleen! I am thrilled that your family enjoyed the recipe. Have a great week!

      Reply
  8. Laura says

    October 21, 2013 at 5:52 PM

    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!

    Reply
    • Kristin from MN says

      October 23, 2013 at 12:53 PM

      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?

      Reply
      • Trish - Mom On Timeout says

        October 27, 2013 at 8:00 AM

        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?

        Reply
    • Trish - Mom On Timeout says

      October 27, 2013 at 8:10 AM

      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!

      Reply
  9. Abby says

    October 18, 2013 at 6:23 PM

    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!!

    Reply
  10. Brenda @ SweetSimpleStuff says

    October 18, 2013 at 1:26 PM

    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 🙂

    Reply
    • Trish - Mom On Timeout says

      October 18, 2013 at 5:09 PM

      Spooning it out works great too 🙂 Thanks Brenda!

      Reply
  11. MaryEllen says

    October 9, 2013 at 4:15 PM

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

    Reply
  12. Kathy says

    October 9, 2013 at 8:58 AM

    This looks delicious. I love the idea of dessert in the slow cooker!

    Reply
    • Trish - Mom On Timeout says

      October 9, 2013 at 2:10 PM

      Thanks so much Kathy!

      Reply
  13. Julianne @ Beyond Frosting says

    October 8, 2013 at 11:12 PM

    ARE- YOU- KIDDING-ME?! This needs to happen immediately!

    Reply
    • Trish - Mom On Timeout says

      October 9, 2013 at 2:11 PM

      LOL! Thanks Julianne!

      Reply
  14. Averie @ Averie Cooks says

    October 8, 2013 at 6:12 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      October 9, 2013 at 2:13 PM

      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 🙂

      Reply
  15. Heather @ French Press says

    October 8, 2013 at 4:00 PM

    cake in a slow cooker, that is very interesting. It looks incredibly moist. I think I just found my Thanksgiving dessert

    Reply
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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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