Crockpot Pumpkin Cake Recipe
Want a yummy pumpkin cake without a lot of fuss? Make this moist Crockpot Pumpkin Cake in your Slow Cooker. This made-from-scratch cake recipe is ready in under 3 hours. There is an optional Maple Pecan Topping that you can drizzle over top, then add a dollop of vanilla ice cream for a real treat.
This Pumpkin cake recipe makes your house smell deliciously like Autumn while it slowly cooks in your Crockpot.
My Crockpot has saved me a lot of time in the kitchen for many years. See my growing collection of Crockpot Recipes.
I found this recipe in one of my cookbooks. In order to justify my cookbook collection, I have to use them sometimes. I don’t know about you, but looking through cookbooks can be distracting. The first thing you know, you’ve been reading for hours and have a nice new grocery list!
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Fall flavors like recipes with pumpkin and apples make your home smell delicious and also give it those cozy Fall feels we all love.
Let’s face it, most folks are either a fan of pumpkin flavors or apple flavors. Pumpkin recipes can use a can of pumpkin puree as this one does or a little pumpkin spice, like my recipe for Pumpkin Spice Chex Mix.
Why just serve a slice of cake on a plate when you can place small bites into a pretty Sundae dish, place a dollop of vanilla ice cream on it, and then drizzle it with Maple Pecan Topping?
Why you’ll love this recipe:
- No need to turn on the oven or have cake pans to wash.
- It slow cooks while you do other things.
- No cake mix; this cake is made from scratch.
- Your house smells like Fall while this cake is slow cooking.
Crockpot Pumpkin Cake Recipe
Equipment
- 1 Crockpot
- 2 large mixing bowls
- 1 Electric mixer
- 1 Spatula
Ingredients
- 2 Cups all-purpose Flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. Allspice
- 1/2 tsp. salt
- 2 sticks unsalted butter at room temperature
- 1 1/3 cups granulated sugar
- 4 eggs at room temperature
- 1 can 15oz. solid-pack pumpkin
Instructions
- Spray your slow cooker well with non-stick cooking spray.
- Blend dry ingredients in a large mixing bowl (flour, baking powder, baking soda, Allspice, and salt) and set aside.
- In a large mixing bowl, beat together the butter and sugar at high speed until light and fluffy, about 3 minutes.
- Add eggs to the butter and sugar mixture, one at a time, blending after each.
- Add the pumpkin to the sugar mixture and blend well.
- Turn your mixer down to a lower speed to keep the flour from blowing up, then carefully add the flour mixture a little at a time, blending as you go. Keep adding the flour and blending until it is all incorporated into the batter.
- Blend until smooth for about 2 minutes, on medium-high speed.
- Now, pour the cake batter evenly into your prepared crockpot.
- Cover and cook on HIGH for about 2-2 1/2 hours. Cooking times may vary depending on your slow cooker.
- A toothpick inserted into the center should come out clean when your cake is done.
- Carefully turn the cake out onto a large platter or cake plate. Allow your cake to cool completely before adding a topping.
- This cake is delicious without a glaze, topping, or icing. I have drizzled it with my Maple Pecan Topping, and we loved it.
Nutrition
Scroll down for the Maple Pecan Topping Recipe.
Maple Pecan Topping Recipe
The original recipe in the Crockpot cookbook called for a jar of caramel ice cream topping. Now you can, of course, purchase a jar already prepared at the grocery store, but I wanted to make a topping.
This recipe makes about 3 cups of maple pecan-flavored ice cream sauce.
Maple Pecan Ice Cream Topping Ingredients
- 3/4 cup firmly packed light brown sugar
- 1/4 cup water
- 2 Tbsp. Maple Syrup
- 2 Tbsp. unsalted butter
- 1/2 cup chopped pecans
- 1/4 cup Half & Half
Combine brown sugar, water, and maple syrup in a medium saucepan. Cook over medium heat, stirring constantly for about 6 to 8 minutes until the Candy thermometer reaches soft-ball stage 234°.
Remove from heat and stir in butter, the half-and-half, and pecans.
Allow to completely cool before serving. Drizzle over the top of ice cream or cake for the best results.
The Ice cream topping can be stored in an airtight container in a refrigerator for up to 3 weeks.
PRINT THE Maple Pecan Topping Recipe
More Pumpkin Recipes for fall
Make a simple Pumpkin Spice Cake Recipe that begins with a box mix we add some kitchen magic to. Then make a simple Maple Cream Frosting from scratch that is literally the icing on the cake!
If you love a good homemade banana bread and you are a pumpkin lover too, then this recipe for Pumpkin Banana Bread is what you need today.
These Pumpkin Donuts are baked, not fried. A Maple Glaze is poured over the top that makes them irresistible.
Pumpkin Spice Chex Mix is the perfect fall snack. Make a batch to enjoy while you snuggle on the sofa watching Hallmark movies in the fall.
You cannot have a perfect fall season unless you enjoy a Classic Pumpkin Pie. This recipe is the reason we have the phrase, ‘easy as pie’!
This Crockpot Pumpkin Cake recipe is adapted from Crockpot 365 Year Round Recipes.
More Crockpot Recipes
My first crockpot dessert, Crockpot Strawberry Brownies, was such a success with my husband that I knew I could create more Crockpot desserts.
These 3 Ingredient Crockpot Apple Dumplings are simply the best and even better when topped with ice cream. Everyone loves this dessert, and it’s ready in about 2 hours.
Add a box of this Cinnamon Streusel Bread Mix to your grocery list; it’s on Amazon here, and then grab this recipe. Our Crockpot Pumpkin Streusel Coffee Cake begins with that mix and becomes amazingly delicious. Great with coffee or milk.
Savory Crockpot recipes make great Fall food too, like this one I call Not Quite Mississippi Crockpot Roast. It’s a melt in your mouth delicious entrée perfect for Sunday dinner.
Updated 10/15/2026
Oh my! Pumpkin?? And Maple?? And in a Crockpot?? You may be my new hero!
I just love crock pot recipes, especially dessert! I’ve only made a chocolate lava cake in the slow cooker, but your pumpkin cake looks so moist and yummy. I like the way you styled your cake in the sundae dish.
PS – My daughter was in Macon last weekend for a friend’s wedding.
The cake looks so moist. I have never made a cake in a crock pot before. But is looks so moist. I love the idea of putting in a sundae glass. Lovely presentation! Yesterday, my 3 year old saw some sundae glasses in the cupboard and explained “oh there are our glasses”!