Moist and Delicious Slow Cooker Pumpkin Cake Recipe
This post may contain affiliate links – please read my disclosure statement.
I love, love, love 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.
Slow Cooker Pumpkin Cake
Truthfully, this cake takes about as much prep time as an oven-baked cake. You’ll still mix ingredients in separate bowls and have a few dishes to wash. The benefit is in the cooking! Using a slow cooker frees up your oven, and the longer cooking time gives you more flexibility in your day. Start it before company arrives, and finish the evening with a warm slice of pumpkin cake. During the summer, it’s also a way to bake without heating up the kitchen.
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
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 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1⅓ cups sugar
- 4 large eggs
- 1 15-ounce can pumpkin puree
- Optional toppings: caramel sauce vanilla ice cream, or whipped topping
Instructions
- Line the slow cooker with two strips of nonstick foil or parchment paper, crossing them to form a plus sign. Leave enough overhang to lift the cake out after cooking.
- Spray the lining with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, beat the softened butter and sugar until fluffy.
- Add the eggs and beat until combined.
- Add the pumpkin puree and beat until combined.
- Gradually add the flour mixture, mixing until incorporated.
- Spread the batter evenly in the prepared slow cooker.
- Cover and cook on HIGH for 2½–3 hours, or until a toothpick inserted into the center comes out clean.
- Turn off the slow cooker and let the cake cool for about 30 minutes.
- Use the lining to lift the cake out. Slice and serve with your choice of toppings.
Notes
Nutrition
