Yes, you did read that right, you can make a Crockpot Pumpkin Cake !
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 as distracting as looking through old family photos! The first thing you know, you’ve been reading for hours and have a nice new grocery list!
This Crockpot Pumpkin Cake recipe originally came from Crockpot 365 Year Round Recipes. This cookbook is available on Amazon, you can view it here. (link opens in a new window) I made a couple of minor changes to the recipe to suit the tastes of my family. My first crockpot dessert, Crockpot Strawberry Brownies, was such a success with my husband, and he loves all things Pumpkin, I knew I had to try this cake! I did good! He loved it. I hope you will too.
This is a nice recipe to have handy when you are feeding a crowd and have run out of oven space.
Both recipes, Crockpot Pumpkin Cake and the Maple Pecan Topping, are available as Free Printables as you scroll down so Enjoy!
- 2 Cups All Purpose Flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. Allspice
- ½ tsp. salt
- 2 sticks unsalted butter, at room temperature
- 1⅓ cups granulated sugar
- 4 eggs, at room temperature
- 1 can (15oz.) solid-pack pumpkin
- Spray your slow cooker well with non-stick cooking spray.
- Blend dry ingredients together (flour, baking powder, baking soda, Allspice, and salt) in a large bowl 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 butter and sugar mixture, one at a time, blending after each.
- Add in pumpkin and blend well.
- Carefully add flour mixture. Turn your mixer down to keep the flour from blowing up as you add it a little bit at a time until it is all added in.
- Blend until smooth.
- Spread evenly into your prepared crockpot.
- Cover and cook on HIGH for about 2-2½ hours. Cooking times may vary depending on your slow cooker.
- Toothpick inserted into center should come out clean when your cake is done.
- You may wish to line your slow cooker with aluminum foil and then spray. Slow cooker cakes tend to become well done around the edges, the foil may help prevent that.
Maple Pecan Topping
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. I found this yummy Maple Pecan Topping in my 2005 Southern Living Christmas Cookbook. I made a couple of minor changes to the recipe. The original calls for 3 Tbsp. maple syrup, I suggest using only 2 and I used Half & Half instead of Heavy cream. The way you cook this reminds me a bit of my Caramel Icing recipe, you remove from heat before stirring in the Half & half.
- 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 Candy thermometer reaches soft ball stage 234°.
Remove from heat and stir in butter.
Stir in Half & half and pecans.
Allow to completely cool before serving.
Can be stored in air tight container in refrigerator for up to 3 weeks.
Makes about 3 cups.
Do you have a good Crockpot dessert recipe? We need to know. You can never have too many good crockpot recipes, can you?
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