Crockpot Pumpkin Cake with Maple Pecan Topping Easy Recipe
Yes, you can make a delicious Pumpkin Cake in your Crockpot with this delicious made from scratch recipe.
A made-from-scratch Pumpkin cake recipe that makes your house smell deliciously like Autumn while it slowly cooks in your Crockpot.
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. 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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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 and then drizzle it with Maple Pecan Ice Cream Topping?
Crockpot Pumpkin Cake
- 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
- 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 2-2 1/2 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.
Scroll down for the Maple Pecan Topping Recipe.
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.
This recipe makes about 3 cups of maple pecan flavored ice cream sauce.
- 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 and stir in Half & half and pecans.
Allow to completely cool before serving. Drizzle over the top of ice cream or cake for 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 Delicious Crockpot Recipes
My first crockpot dessert, Crockpot Strawberry Brownies, was such a success with my husband 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.
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”!