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!
Servings 12 servings
Calories 293kcal
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