Perfect for fall gatherings and easy to make, this Slow Cooker Pumpkin Cake dessert is cooked using pumpkin puree, evaporated milk, brown sugar, eggs, and flour. This rich Slow Cooker Pumpkin Cake recipe can serve up to 6 people.

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Slow Cooker Pumpkin Cake Ingredients

• 1 (15-ounce) can of pure pumpkin puree
• 1 (12-ounce) can of evaporated milk
• ¾ cup of packed light brown sugar, plus more for garnish
• ½ cup of all-purpose flour
• ¼ teaspoon of kosher salt
• ½ teaspoon of baking powder
• 2 large eggs, beaten
• 2 tablespoons of unsalted butter, melted
• 2 teaspoons of pumpkin spice
• Pecans, for garnish

How To Make Slow Cooker Pumpkin Cake

1. Prepare Your Slow Cooker: Start by spraying the inside of a 6-quart slow cooker with non-stick cooking spray to ensure the cake doesn’t stick to the sides as it cooks.
2. Mix the Ingredients: Add the pumpkin puree, evaporated milk, brown sugar, flour, kosher salt, baking powder, beaten eggs, melted butter, and pumpkin spice directly into the slow cooker. Stir everything together thoroughly, making sure the ingredients are well combined and smooth.
3. Cook the Cake: Set the slow cooker to Low and cook for 2 to 4 hours, until the cake is fully set. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
4. Serve and Garnish: Once the cake has finished cooking, sprinkle a bit more brown sugar over the top for extra sweetness. Garnish with pecans for a delightful crunch, then serve warm.

Recipe Tips

• Add some texture: Try folding in a handful of chopped walnuts or pecans for extra crunch and flavor in every bite.
• Boost the sweetness: For a richer taste, drizzle a bit of maple syrup over the top of the cake once it’s done cooking. It adds a deeper, natural sweetness.
• Spice it up: If you enjoy a spicier kick, increase the pumpkin spice to 3 teaspoons or even add a pinch of ground cloves for more warmth.
• Adjust cooking time carefully: If your slow cooker tends to run hot, check the cake after 2 hours to avoid overcooking. I’ve found some slow cookers work faster than others.
• Make it dairy-free: Replace the evaporated milk with coconut milk or almond milk for a dairy-free version that still turns out creamy.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker 2 Ingredient Pumpkin Scones
• Slow Cooker Apple and Pear Crumble
• Slow Cooker Lemon Self Saucing Pudding