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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
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12 servings
Calories 293kcal
Author Trish - Mom On Timeout


  • 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


  • 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.


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