Slow Cooker Spiced Pumpkin Cake
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. Read on for the recipe for my slow cooker spiced pumpkin cake.
For more baking ideas with pumpkin, why not have a look at these:
- Slow cooker pumpkin and apple bread and pumpkin pie
- Pumpkin chocolate chip bread from Kerry Cooks
- 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 my slow cooker spiced pumpkin cake for later!
Slow cooker spiced pumpkin cakePrint Rate
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
- 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.
- I used a large, 5.7 litre slow cooker to make this cake, which fits my pan in.
- 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.