Introduction
Oh, fall! That magical time of year when the leaves start to turn, the air gets crisp, and our kitchens start filling with the most incredible aromas. For me, nothing screams “cozy autumn” quite like pumpkin pie. But let’s be real, sometimes we crave that delicious pumpkin pie flavor without all the fuss of a traditional pie crust. That’s where this Slow Cooker Pumpkin Pie Cake comes in! It’s a total game-changer, a super-simple dump-and-go recipe that delivers all the warm, comforting flavors you love with minimal effort. Seriously, it’s so easy, you’ll wonder why you haven’t made it sooner!
Why You’ll Love This Recipe
- Fast: Minimal prep time means you can have dessert ready without spending hours in the kitchen.
- Easy: Seriously, it’s almost foolproof! Just mix and let your slow cooker do the rest.
- Giftable: Make a batch for neighbors, friends, or colleagues – it’s a hug in a cake form.
- Crowd-Pleasing: Who doesn’t love pumpkin pie flavors? This cake is a guaranteed hit at any gathering.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful cake:
- 1/2 cup unsalted butter, softened: Gotta have that rich buttery base!
- 2 cups packed brown sugar: For that classic caramel-y sweetness that pairs perfectly with pumpkin.
- 3 large eggs, room temperature: Room temperature eggs blend much better, giving you a smoother batter.
- 15 oz pure pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling!
- 1 1/2 cups all-purpose flour: The backbone of our cake.
- 1 1/2 tsp baking powder: For a nice lift and fluffy texture.
- 1 1/2 tsp baking soda: Works with the brown sugar and pumpkin to make it extra tender.
- 1/2 tsp ground cinnamon: The quintessential fall spice.
- 1/2 tsp pumpkin pie spice: A blend of all those warm, cozy spices.
- 1/8 tsp ground cloves: Just a hint to add depth and complexity.
- 1/2 tsp salt: Balances out the sweetness and enhances all the other flavors.
How to Make It
Alright, let’s get this pumpkin party started! Making this cake is a breeze. You’ll be amazed at how simple it is.
- Prep Your Slow Cooker: First things first, get your slow cooker ready. You’ll want to line your slow cooker insert with parchment paper, leaving some overhang on the sides. This makes lifting the cake out SO much easier later. You can also grease it well if you don’t have parchment paper.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and packed brown sugar until it’s light and fluffy. You can use a hand mixer or a sturdy whisk for this.
- Add the Wet Ingredients: Beat in the room temperature eggs, one at a time, until well combined. Then, stir in the pure pumpkin puree. Your mixture should look smooth and beautifully orange!
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, cloves, and salt. This ensures all your dry ingredients are evenly distributed.
- Bring It All Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to a tougher cake. A few small lumps are totally fine!
- Pour into the Slow Cooker: Pour the batter into your prepared slow cooker insert. Smooth the top with a spatula so it’s even.
- Cook to Perfection: Cover your slow cooker and cook on HIGH for 2 to 2.5 hours, or on LOW for 3 to 4 hours. The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean (or with a few moist crumbs attached, which is okay for this cake!), it’s ready!
- Cool and Enjoy: Once cooked, carefully use the parchment paper overhang to lift the cake out of the slow cooker. Let it cool on a wire rack for a bit before slicing and serving.
Substitutions & Additions
This recipe is fantastic as is, but I love getting creative! Here are a few ideas to jazz it up:
- Spice it Up: Feeling extra festive? Add a pinch of nutmeg or cardamom to the dry ingredients for an even deeper flavor profile.
- Chocolate Chips: A handful of semi-sweet chocolate chips folded into the batter before cooking is pure decadence.
- Cream Cheese Swirl: Mix a softened block of cream cheese with a tablespoon of sugar and a splash of vanilla, then dollop it onto the batter and swirl gently with a knife. It adds a delightful tang!
- Nuts: Chopped pecans or walnuts folded into the batter or sprinkled on top before cooking add a lovely crunch.
- Maple Extract: A teaspoon of maple extract can enhance the autumnal flavors.
Tips for Success
Even the simplest recipes can benefit from a few tricks! Here’s what I’ve learned:
- Room Temperature Eggs: I mentioned this earlier, but it’s worth repeating! Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more even batter. If you forget to take them out, just pop them in a bowl of warm water for 5-10 minutes.
- Don’t Overmix: Seriously, just mix until the dry ingredients are incorporated. Overmixing develops the gluten in the flour, which can make your cake tough.
- Parchment Paper is Your Friend: I cannot stress this enough! Lining your slow cooker insert with parchment paper, leaving an overhang, makes removing the finished cake so much easier and cleaner.
- Know Your Slow Cooker: Slow cookers can vary in temperature. Keep an eye on your cake during the last hour of cooking and adjust the time as needed. A toothpick test is your best bet for checking doneness.
- Prep Ahead: You can whisk your dry ingredients together the night before and store them in an airtight container. Then, in the morning, all you have to do is cream the butter and sugar, add the wet ingredients, and combine!
How to Store It
Got leftovers? Lucky you! This cake stores beautifully.
Once completely cooled, you can store any leftover Slow Cooker Pumpkin Pie Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. It also freezes wonderfully! Wrap it tightly in plastic wrap, then in foil, and it should keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator.
FAQs
Can I make this cake in the oven?
Absolutely! You can bake this in a greased and floured 9×13 inch baking pan at 350°F (175°C) for about 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Do I need to spray the slow cooker insert if I use parchment paper?
It’s not strictly necessary if your parchment paper lines the insert well and has an overhang. However, a light greasing of the insert before adding the parchment paper can provide extra insurance against sticking, especially if you’re not using a disposable slow cooker liner.
What kind of pumpkin should I use?
Always use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would throw off the balance of this recipe.
Can I use a different sweetener?
While brown sugar provides that classic caramel flavor, you could experiment with coconut sugar or a maple-sugar blend. You might need to adjust the amount slightly to achieve the desired sweetness.
Slow Cooker Pumpkin Pie Cake
Equipment
- Slow Cooker Lined with parchment paper or greased
- Large bowl
- Medium bowl
- Hand mixer or whisk
- Spatula
- toothpick
- Wire rack
Ingredients
Main ingredients
- 0.5 cup unsalted butter, softened
- 2 cups packed brown sugar
- 3 large eggs, room temperature
- 15 oz pure pumpkin puree not pumpkin pie filling
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp pumpkin pie spice
- 0.125 tsp ground cloves
- 0.5 tsp salt
Instructions
- Line your slow cooker insert with parchment paper, leaving some overhang on the sides, or grease it well.
- In a large bowl, cream together the softened butter and packed brown sugar until it’s light and fluffy.
- Beat in the room temperature eggs, one at a time, until well combined. Then, stir in the pure pumpkin puree.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into your prepared slow cooker insert and smooth the top with a spatula.
- Cover and cook on HIGH for 2 to 2.5 hours, or on LOW for 3 to 4 hours, or until a toothpick inserted into the center comes out clean.
- Once cooked, carefully lift the cake out of the slow cooker using the parchment paper overhang and let it cool on a wire rack before slicing and serving.