Slow Cooker Pumpkin Pie Cake
A super-simple dump-and-go slow cooker recipe that delivers all the warm, comforting flavors of pumpkin pie with minimal effort.
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.
Notes
Optional additions include: a pinch of nutmeg or cardamom, semi-sweet chocolate chips, a cream cheese swirl, chopped pecans or walnuts, or a teaspoon of maple extract.