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Better Than Fall Pumpkin Cake

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A moist and flavorful pumpkin cake made in a slow cooker, perfect for autumn gatherings.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Total Time: 255 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups pumpkin puree
  • 1 cup granulated sugar (can substitute with brown sugar)
  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs (beaten)
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour (or whole wheat)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon (or more if desired)
  • ½ tsp nutmeg (freshly grated)
  • ½ tsp salt

Instructions

  1. Lightly grease the slow cooker insert with butter or non-stick spray.
  2. In a large bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla. Whisk until smooth.
  3. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Transfer the batter to the greased slow cooker, smoothing the top with a spatula.
  6. Cover and cook on low for 3-4 hours, or until a toothpick inserted in the center comes out clean.
  7. Once cooked, let it cool for about 15 minutes before slicing. Enjoy warm or at room temperature!

Notes

Can substitute sugar for maple syrup or honey. Add nuts, chocolate chips, or more spices for customization.

Nutrition

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