Moist and Delicious Slow Cooker Pumpkin Cake Recipe

Moist and Delicious Slow Cooker Pumpkin Cake Recipe - Perfect for fall or anytime! Easy to make in the Crock-pot -


  • 2 cups of all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. of salt
  • 1 cup of soft unsalted butter
  • 1&1/3 cups of sugar
  • 4 eggs
  • 1 can (15 oz.) canned pumpkin
  • optional – 1 jar of caramel sauce and vanilla ice cream or whipped topping


  1. 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
  2. Spray the lining with cooking spray
  3. In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl
  4. In a separate bowl or a mixer, add the sugar and butter – mix until fluffy
  5. Add eggs and beat in
  6. Add the pumpkin and beat until mixed in
  7. Add the flour mixture – a little at a time and beat until it’s all incorporated
  8. Spread evenly in the crock-pot
  9. Cover, cook on high for 2&1/2 – 3 hours or until a toothpick inserted comes out clean
  10. Let stand and cool off for about 30 minutes
  11. Lift out of the slow cooker, slice and serve with optional toppings