This slow cooker pumpkin cake combines delicious fragrant spices with pumpkin puree for a cake which brings all the flavours of Fall.
Autumn inspiration
So despite the very sunny days we’ve had recently there has been a subtle shift and the leaves are crisp underfoot, the mornings are darker and colder, and the colours of autumn are all around.
Pumpkin spice lattes are back in the coffee shops too. Having had one this weekend, the tin of pumpkin purée in my cupboard seemed to be calling to me. I wanted to make a very moist and soft spiced pumpkin cake, so decided it would be baked in the slow cooker.
On a lazy autumn day baking in the slow cooker means I can crochet some more granny squares (my new hobby) and play with the kids, while the baking sorts itself.
I decided to experiment and made up my own measurements for the cake, using equal amounts of butter and sugar, then compensating for the extra wetness from the pumpkin purée by adding more flour.
Luckily it worked well and produced a lovely texture.
Ingredients
Check the amounts of each item in the recipe card at the end of the post.
- butter
- caster sugar
- egg
- self-raising flour
- baking powder
- pumpkin puree
- cinnamon
- allspice
- nutmeg
- raisins
- sultanas
- icing sugar
Equipment
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- silicone baking pan – I use one similar to *this. Make sure you choose a size which will fit in your slow cooker, measure it first.
Step by step
- Cream the softened butter with the caster sugar until light and fluffy, in a large bowl.
- Add the eggs and beat well.
- Fold in the flour and baking powder.
- Add the pumpkin purée, spices and dried fruit and combine well.
- Prepare your silicone baking pan by spraying with cake release spray or rubbing in a little butter.
- Transfer the cake mixture into the silicon pan, and smooth the top.
- Place the pan in your slow cooker.
- Put an inch of water in the pot around the silicone pan.
- Place a dry tea towel under the slow cooker lid to catch drips, put the lid on, and cook on high for 1.5 to 2 hours, until the cake centre is cooked through. Check using a knife or skewer or cake tester.
- When done, lift the silicone pan out of the slow cooker and leave the cake to cool.
- To make the icing, place the butter or spread in a bowl and whisk using an electric mixer. Once softened, add the pumpkin purée and whisk again.
- Sift in half the icing sugar and mix again.
- Add the remaining icing sugar and mix until you achieve the right consistency. If you find your icing is too runny, add a little more icing sugar.
- Spread the icing on top of the cool cake, and serve.
More pumpkin baking ideas
For more baking ideas with pumpkin, why not have a look at these:
- Slow cooker pumpkin and apple bread and pumpkin pie
- Pumpkin choc chip scones
- Slow cooker pumpkin banana bread
- Pumpkin pie with cinnamon and cardamom from Rough Measures
- Spiced pumpkin blondies from How to Cook Good Food
- Pumpkin and apple traybake from Penelope’s Pantry
- Chocolate pecan pumpkin cake from Tin and Thyme
Pin it for later!
Recipe
Slow Cooker Pumpkin Cake
Ingredients
For the cake:
- 135 g butter softened
- 135 g caster sugar
- 2 large eggs
- 180 g self-raising flour
- 1.5 tsp baking powder
- Half a can of pumpkin purée I used Libby's
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 0.5 tsp ground nutmeg
- 75 g raisins
- 40 g sultanas
For the pumpkin buttercream icing:
- 40 g butter or spread I used Stork with butter
- 50 g pumpkin purée
- 150 g icing sugar
Equipment
Instructions
- Cream the softened butter with the caster sugar until light and fluffy, in a large bowl.
- Add the eggs and beat well.
- Fold in the flour and baking powder.
- Add the pumpkin purée, spices and dried fruit and combine well.
- Prepare your silicone baking pan by spraying with cake release spray or rubbing in a little butter.
- Transfer the cake mixture into the silicon pan, and smooth the top.
- Place the pan in your slow cooker.
- Put an inch of water in the pot around the silicone pan.
- Place a dry tea towel under the slow cooker lid to catch drips, put the lid on, and cook on high for 1.5 to 2 hours, until the cake centre is cooked through. Check using a knife or skewer or cake tester.
- When done, lift the silicone pan out of the slow cooker and leave the cake to cool.
- To make the icing, place the butter or spread in a bowl and whisk using an electric mixer. Once softened, add the pumpkin purée and whisk again.
- Sift in half the icing sugar and mix again.
- Add the remaining icing sugar and mix until you achieve the right consistency. If you find your icing is too runny, add a little more icing sugar.
- Spread the icing on top of the cool cake, and serve.
Notes
- Slow cooker size: I used a large, 5.7 litre slow cooker to make this cake, which fits my pan in.
- Timings: The time required will depend on your slow cooker and whether it runs hot or not. Keep a close eye on it to avoid burning.
Fuss Free Helen says
This is wonderful Lucy. I must get round to making a cake in my slow cooker. thanks for shrating with both #creditcrunchmunch and #extraveg
Camilla says
This cake sounds amazing and I love that there is pumpkin in the icing too:-) Thanks for another great entry to #CreditCrunchMunch;-)
kateveggiedesserts says
I’m swooooooning, this sounds great! Pumpkin is one of the best things about autumn. Thanks for entering #ExtraVeg!
bakingqueen74 says
Thank you Kate! I do love pumpkin though I am still planning to sneak some more unusual veg into a bake at some point, inspired by your recipes
misplacedbrit says
Moist, sweet, delicious!
Perfect for autumn. Thanks for a wonderful recipe and beautiful pics 🙂
Mandy Mazliah says
I had no idea you could bake a cake in a slow cooker! This looks delicious. I love pumpkin too and that buttercream just looks heavenly. Thanks for linking up with #CookBlogShare this week x
jennypaulin says
this might have inspired me to try a cake in my slow cooker as I have never made a cake this way yet!!! it looks really lovely xx
Dragons And Fairy Dust says
I have never tried cake in a slow cooker, great idea. I must try this, I have half a pumpkin in the fridge at the moment left over from my pumpkin pie
bakingqueen74 says
Do try it, it works really well! Love pumpkin pie, so tasty
kerrycooks says
Oh this cake looks so good Lucy! I’ve made so many pumpkin recipes this year but I really still want to make more – it’s such a versatile and yummy flavour!
bakingqueen74 says
thanks Kerry, will link up with Cake Club if I may too. Have another tin of pumpkin so will have to check out your recipes too!
Penelope's Pantry says
This looks lovely – I have a whole load of pumpkin middle to use up and I’ve been meaning to try one of your slow cooker cakes so I think this may be the one.
bakingqueen74 says
thanks Penny, great way to use up a pumpkin
Angela / Only Crumbs Remain says
Ooh lovely, I loved spiced cake – it’s so delicious! I too have never tried pumpkin puree but I can imagine it working it treat with its natural sweetness.
bakingqueen74 says
thank you Angela, it is not to sweet on its own so goes well in a cake!
Helen at Casa Costello says
Now this is a pumpkin recipe I fancy! I’ve never come across pumpkin puree but will be investigating x
bakingqueen74 says
It is what they use in America I think Helen, Libby’s is the one to look from. Perfect in pumpkin pie too!
familyfriendsfoodblog says
That looks lovely, so autumnal! I’m really feeling a need for spice as the temperatures are getting cooler. Yum 🙂
bakingqueen74 says
Thanks,Helen, we are warming up on it currently! Cold but sunny here