You are here: Home » Recipes » Pumpkin Pie Cake Pumpkin Pie Cake Recipe by Trish Rosenquist Yield 1 pieces Pumpkin pie gets a creative cake treatment in this simple rendition made in a slow cooker. Trish Rosenquist PrintEmail Ingredients 1/2 cup unsalted butter, softened2 cups brown sugar, packed3 eggs, room temperature15 ounces pure pumpkin (not pumpkin pie filling)1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice1/8 teaspoon ground cloves1/2 teaspoon salt Instructions Line slow cooker with foil collar and sling. Spray with cooking spray. Cream together brown sugar and butter. Beat in eggs one at a time until thoroughly combined. Beat in pumpkin. Combine flour, baking powder, baking soda, spices, and salt. Gradually stir into pumpkin mixture. Pour into prepared slow cooker. 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. 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.