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Yes, you did read that right, you can make a Crockpot Pumpkin Cake!
Updated 9/24/2020
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 is adapted from Crockpot 365 Year Round Recipes.
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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 and then drizzle it with Maple Pecan Ice Cream Topping !
- 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.
- 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.
PRINT THE Maple Pecan Topping Recipe
Krista says
Oh my! Pumpkin?? And Maple?? And in a Crockpot?? You may be my new hero!
Alli Smith says
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.
Zan says
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”!