This Slow Cooker Pumpkin Pie Cake is sure to quickly become a family favorite. Moist, delicious and so wonderfully easy to prepare!
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I’m back with yet another pumpkin recipe! You’re not sick of them yet right? I sure hope not 🙂 I am SO excited to share this recipe with you because it is an absolute lifesaver for the holidays! A couple weeks back I shared my Slow Cooker Sante Fe Meatloaf. I showed you how to make a collar and sling for your slow cooker to make cooking things like cake and meatloaf possible in the slow cooker.
Quick review:
The collar helps distribute heat from the back of your slow cooker (most often the hottest point) to avoid burning. The sling allows you to lift out casseroles, cakes, and other “solid” items in one step, keeping them whole. (See this post for more details.)
People! I have never in my life had a cake as moist as this one. Cooking it in the slow cooker is almost like it’s being steamed. The cake comes out so beautiful – you’d never guess it was made in a slow cooker! One piece of advice, when you remove the lid – do it quickly! You don’t want the condensation from the lid dropping onto your cake 🙂
The simplest way to serve it is with a dollop of whipped cream or Cool Whip and a sprinkle of pumpkin pie spice or cinnamon. This cake would also be fabulous with some vanilla ice cream – yum! This cake takes approximately three hours in the slow cooker. Check it around two hours to see how it’s doing. If it’s looking a little dark around the edges, and the cake is already set up, you can use the sling to “rotate” the cake inside the slow cooker. Put the lid back on and let it roll.
If it’s looking like it’s cooking evenly- just leave it alone and thank your lucky stars you have a good slow cooker 😉 I totally forgot that one of my slow cookers is crappy and cooks mega-unevenly and of course that was the one I chose to make the cake in. You can see how perfect it turned out though – it just needed a little mid-cooking adjustment 😉
This cake is so perfect for those days when all the burners are on and the oven is packed with other goodness – it also makes the house smell amazing!
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Slow Cooker Pumpkin Pie Cake
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
Tips:
- Keep the foil sling as smooth as possible for a “perfect” looking cake.
- Use 2-4 pieces of foil to create a sling that covers the entire bottom surface of your slow cooker.
- Check the cake at 2 hours to make sure it is cooking evenly.
- Let the cake rest.
Pumpkin awesomeness from friends:
Pumpkin Oreo Muddy Buddies from Something Swanky
Pumpkin Caramel Bars from The Plaid and Paisley Kitchen
Pumpkin Apple Cider Doughnuts from Heather’s French Press
More pumpkin favorites:
Pumpkin Ginger Bars with Maple Glaze
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Deanna says
I think I noticed as I clicked send that I may have typed my email address wrong 😕😅
Therefore, I am sending another reply to make sure it’s correct. I’m so sorry.
Deanna says
Hi Trish!
I made this today and it is not only so easy to make, it is really good! I did use pumpkin pie spice in place of the individual spices, otherwise, I followed it exactly.
Do you suggest keeping it in the refrigerator?
Thanks for all your great recipes ☺️
Trish - Mom On Timeout says
I keep it at room temperature but you could refrigerate to extend the life by a few days. So happy you loved the recipe!
Andreanne B says
Could you cook this on low for 6h do you think?
Monique C Vasko says
I have a baking tin and rack that go in my slow cooker, can I just use that instead of the foil and sling?
Trish - Mom On Timeout says
That would work just fine Monique!
Melissa says
I was skeptical for sure – but made this on Thanksgiving (Canadian) and it was spectacular! So moist and with a dollop of fresh whipped cream – even better! Thank you!
Trish - Mom On Timeout says
So glad you gave it a try Melissa! We love this cake!
stanley says
I am a libra i must make this cake !!! without a pumpkin recipe this cute tiger will suffer.pooor booboo
thuoc fucoidan says
There’s definately a lot to learn about this issue.
I love all the points you’ve made.
Anonymous says
Not bad, I would make again but with even more changes than I already made. Does not need 2 cups of sugar, holy jeebus that’s a lot of sugar! I used 3/4 cup sugar, 1/2 cup applesauce, 1/4 butter. It needs way more spices, I’d at least double them. Plus I’d use even less butter next time, maybe 2 tbsp. I may also try adding walmuts, just needs something more. I also only cut out parchment for bottom (not that crazy tin foil thing, that seems so wasteful) but make sure you butter sides.
And that pop up for your cookbook, that covers the top of the screen is really annoying on a smart phone, takes up about half the screen.
Trish - Mom On Timeout says
Love your suggestions – sounds like a much healthier version 😉 Thank you!
Colleen says
I am making this now.. smells great. I used a 4 quart crock pot.. so taking longer than 3 hours for sure.. hope it is done soon
Anna says
This looks so delicious! I live in a small town, and I could not find the foil collar and sling anywhere. Can I bake this recipe in the oven instead? If so, at what temperature, for how long, and would I need to modify the recipe at all? Thanks!
Trish - Mom On Timeout says
Oh Anna! You don’t need to purchase the foil collar and sling – you just make it with foil. This post will help you I think: http://www.momontimeout.com/2013/09/slow-cooker-sante-fe-meatloaf-recipe/ Also, if you cant figure it out, no worries. The sling and collar just help distribute the heat and remove the cake. You can totally make it without it!
Anna says
Well I feel sheepish. 🙂 Thanks for the link, I’ll try that when I make the cake!
And btw…is normal foil strong enough to not tear when you pull the cake out of the slow cooker, or do you need heavy duty foil?
Katie says
Would you suggest to bake this cake in the oven as well? If so, what temp. and for how long? I’m looking for a pumpkin cake recipe to use with a Flan for this fall!
Kathleen says
It turned out so delicious, moist and perfectly seasoned. I used 1/2 whole wheat flour, part Splenda brown sugar and part pure sucralose for sweetener, 1 tablespoon butter and the rest applesauce, added a grated carrot, a handful of sunflower seeds as well as a tablespoon each of flax and chia seeds. I used a 5 qt crockpot that cooks on the hot side and it was perfectly cooked in 2 hrs on high. I did not use the aluminum foil sling, but sprayed the crockpot well with pam and the cake was easy to remove. Thanks for posting this flexible recipe, this is going in my favorites file!
Trish - Mom On Timeout says
Sounds like you nailed it Kathleen – that’s awesome!
Amy says
What is a sling?
Trish - Mom On Timeout says
The foil sling is what goes underneath the cake that helps you pick it up out of the slow cooker when it’s done. Hope that helps Amy!