Warm Pumpkin Spice Cake – Simple Slow Cooker Recipe
A soft, spiced pumpkin cake baked right in your slow cooker. Rich with cinnamon and nutmeg, this effortless fall dessert is perfect for holidays, potlucks, or cozy weekends at home.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 10–12 servings 1x
Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground cloves
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¼ tsp ground ginger
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¾ cup brown sugar
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½ cup granulated sugar
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1 (15 oz) can pumpkin purée
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2 large eggs
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½ cup vegetable oil or melted butter
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1 tsp vanilla extract
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Optional: ½ cup chopped pecans, chocolate chips, or dried cranberries
Instructions
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Grease a 6-quart slow cooker or line with parchment.
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In one bowl, whisk flour, baking soda, baking powder, salt, and spices.
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In another bowl, combine pumpkin, sugars, eggs, oil, and vanilla. Mix until smooth.
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Add dry ingredients to wet and stir until just combined. Fold in any optional add-ins.
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Spread batter evenly into crockpot. Cover and cook on LOW for 2 ½ to 3 ½ hours.
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Check doneness with a toothpick. Cool for 20–30 minutes before serving.
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Top with cream cheese glaze or whipped cream if desired.
Notes
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Every slow cooker cooks differently — check for doneness early.
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Store leftovers in fridge for up to 5 days.