I love, love, love this recipe for this Moist and Delicious Slow Cooker Pumpkin Cake Recipe. I’m not the only one. The whole family couldn’t get enough of this yummy Pumpkin Cake. They had it for dessert and snuck a couple of pieces for breakfast the next day! Come on in and I’ll share the recipe for this Delicious Crock-pot Cake…
Slow Cooker Pumpkin Cake
Truthfully, this cake takes just as much time to get ready as a normal cake would. You still have to mix the ingredients in separate bowls. You still have to mess up some dishes. So, why would you want to bake in the slow cooker? Well, it frees up the oven. It takes longer, so you head out and get errands done before you need to be back. You can pop it in the slow cooker before company comes over and end your evening with a warm slice of Pumpkin Cake. In the summer months, it doesn’t heat up the house.
If you are looking for pumpkin desserts then you might want to try my recipes for Pumpkin Pie Souffle’, Old-Fashioned Pumpkin roll recipe, or Pumpkin Bars with Cream Cheese Frosting
Table of contents
Plus, you get a longer time period of smelling that wonderful spice aroma. Yay!
Here’s the Recipe for Moist and Delicious Slow Cooker Pumpkin Cake Recipe
Moist and Delicious Slow Cooker Pumpkin Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- ½ tsp. salt
- 1 cup butter soft unsalted
- 1&1/3 cups sugar
- 4 large eggs
- 1 15 oz. pure pumpkin canned
- optional – 1 jar of caramel sauce and vanilla ice cream or whipped topping
Instructions
- Suggestion: Line the crock pot with non-stick foil or parchment paper – Line by doing 2 strips in an t shape – both going in opposite directions and hanging over enough to lift the cake with
- Spray the lining with cooking spray
- In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl
- In a separate bowl or a mixer, add the sugar and butter – mix until fluffy
- Add eggs and beat in
- Add the pumpkin and beat until mixed in
- Add the flour mixture – a little at a time and beat until it’s all incorporated
- Spread evenly in the crock-pot
- Cover, cook on high for 2&1/2 – 3 hours or until a toothpick inserted comes out clean
- Let stand and cool off for about 30 minutes
- Lift out of the slow cooker, slice and serve with optional toppings
Notes
Nutrition
