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Better Than Fall Pumpkin Cake

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A moist and rich pumpkin cake made in a slow cooker, bursting with the flavors of cinnamon and nutmeg, perfect for fall gatherings.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Total Time: 195 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • ½ cup chopped nuts or chocolate chips (optional)

Instructions

  1. Grease the inside of your slow cooker with non-stick spray or line it with parchment paper.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well blended.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Fold in nuts or chocolate chips if desired.
  5. Pour the batter into the prepared slow cooker. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, until a toothpick inserted in the center comes out clean.
  6. Once cooked, turn off the slow cooker and allow the cake to cool inside for about 30 minutes.
  7. Frost with cream cheese frosting if desired, slice, and serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Cake can be frozen for up to 2 months.

Nutrition

Find it online: https://daytasty.com/better-than-fall-pumpkin-cake-2/