Pumpkin Pie Cake

  • Yield 1 pieces

Pumpkin pie gets a creative cake treatment in this simple rendition made in a slow cooker.

Pumpkin Cake
Trish Rosenquist


1/2 cup unsalted butter, softened
2 cups brown sugar, packed
3 eggs, room temperature
15 ounces pure pumpkin (not pumpkin pie filling)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground cloves
1/2 teaspoon salt


  1. Line slow cooker with foil collar and sling. Spray with cooking spray.
  2. Cream together brown sugar and butter. Beat in eggs one at a time until thoroughly combined. Beat in pumpkin.
  3. Combine flour, baking powder, baking soda, spices, and salt. Gradually stir into pumpkin mixture. Pour into prepared slow cooker.
  4. Cover and cook on high for 3 hours or until a toothpick inserted into the center comes out clean. Check at 2 hours and rotate if necessary.
  5. Use sling to lift cake from slow cooker and let cool for 15 minutes before serving. Top with whipped cream or serve with ice cream.

This recipe originally appeared as Slow Cooker Pumpkin Pie Cake on momontimeout.com.



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