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    Home » Recipes » Slow Cooker Desserts

    Published on Oct 12, 2015. Modified on Nov 20, 2024 by bakingqueen74. This post may contain affiliate links. 21 Comments

    Slow Cooker Pumpkin Cake

    237 shares
    • 72
    Jump to Recipe

    This slow cooker pumpkin cake combines delicious fragrant spices with pumpkin puree for a cake which brings all the flavours of Fall.

    Cake with pumpkin frosting on cake board, with a slice removed.
    Jump to:
    • Autumn inspiration
    • Ingredients
    • Equipment
    • Step by step
    • More pumpkin baking ideas
    • Recipe
    • Reviews

    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.

    Cake on a white plate with star anise beside it.

    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
    Overhead view of cake with pumpkin frosting on a white plate, with spices around.

    Equipment

    * affiliate links

    • 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

    1. Cream the softened butter with the caster sugar until light and fluffy, in a large bowl.
    2. Add the eggs and beat well.
    3. Fold in the flour and baking powder.
    4. Add the pumpkin purée, spices and dried fruit and combine well.
    5. Prepare your silicone baking pan by spraying with cake release spray or rubbing in a little butter.
    6. Transfer the cake mixture into the silicon pan, and smooth the top.
    7. Place the pan in your slow cooker. 
    8. Put an inch of water in the pot around the silicone pan.
    9. 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. 
    10. When done, lift the silicone pan out of the slow cooker and leave the cake to cool.
    11. 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.
    12. Sift in half the icing sugar and mix again.
    13. 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.
    14. Spread the icing on top of the cool cake, and serve.
    Overhead view of cake with pumpkin frosting on a white plate, with star anise.

    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 and apple traybake from Penelope’s Pantry
    • Chocolate pecan pumpkin cake from Tin and Thyme

    Pin it for later!

    Pumpkin cake with light gold pumpkin frosting, with text overlay.

    Recipe

    Cake with pumpkin frosting on cake board, with a slice removed, WITH TEXT OVERLAY.

    Slow Cooker Pumpkin Cake

    A tasty spiced pumpkin cake with sultanas baked in your slow cooker, delicious to share with friends.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: Slow Cooker
    Prep Time: 5 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 8
    Calories: 450kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    For the cake:

    • 135 g butter softened
    • 135 g caster sugar (superfine 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
    UK Measurements – US Measurements

    Equipment

    round slow cooker
    round slow cooker
    large oval slow cooker
    large oval slow cooker
    cake liners
    cake liners

    Instructions 

    • Cream the softened butter with the caster sugar until light and fluffy, in a large bowl.
      135 g butter, 135 g caster sugar (superfine sugar)
    • Add the eggs and beat well.
      2 large eggs
    • Fold in the flour and baking powder.
      180 g self-raising flour, 1.5 tsp baking powder
    • Add the pumpkin purée, spices and dried fruit and combine well.
      Half a can of pumpkin purée, 2 tsp ground cinnamon, 1 tsp ground allspice, 0.5 tsp ground nutmeg, 75 g raisins, 40 g sultanas
    • 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.
      40 g butter or spread, 50 g pumpkin purée
    • Sift in half the icing sugar and mix again.
      150 g icing sugar
    • 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.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Slow Cooker Desserts

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      Slow Cooker Lemon Drizzle Cake
    • Syrup sponge on a white plate, custard and golden syrup behind.
      Slow Cooker Syrup Sponge
    • Top of bread and butter pudding in slow cooker ceramic pot.
      Slow Cooker Bread and Butter Pudding
    • Blackberry crumble in a black slow cooker pot.
      Slow Cooker Blackberry Crumble

    Reader Interactions

    Comments

    1. Gergana says

      March 07, 2022 at 11:51 am

      I’m not in the US, and I have a whole pumpkin which I want to use.
      How much is that Libby’s can? I’ve checked their site and it seems there is a 15oz and 29oz, which one?

      Reply
      • bakingqueen74 says

        March 08, 2022 at 5:19 pm

        Hi Gergana, it would be the smaller, normal can size, which I guess in USA sizes is 15 oz.

        Reply
    2. Fuss Free Helen says

      November 01, 2015 at 4:48 pm

      This is wonderful Lucy. I must get round to making a cake in my slow cooker. thanks for shrating with both #creditcrunchmunch and #extraveg

      Reply
    3. Camilla says

      November 01, 2015 at 1:18 pm

      This cake sounds amazing and I love that there is pumpkin in the icing too:-) Thanks for another great entry to #CreditCrunchMunch;-)

      Reply
    4. kateveggiedesserts says

      October 22, 2015 at 3:25 pm

      I’m swooooooning, this sounds great! Pumpkin is one of the best things about autumn. Thanks for entering #ExtraVeg!

      Reply
      • bakingqueen74 says

        October 22, 2015 at 7:42 pm

        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

        Reply
    5. misplacedbrit says

      October 20, 2015 at 12:10 am

      Moist, sweet, delicious!
      Perfect for autumn. Thanks for a wonderful recipe and beautiful pics 🙂

      Reply
    6. Mandy Mazliah says

      October 19, 2015 at 7:37 pm

      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

      Reply
    7. jennypaulin says

      October 19, 2015 at 10:51 am

      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

      Reply
    8. Dragons And Fairy Dust says

      October 15, 2015 at 12:14 pm

      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

      Reply
      • bakingqueen74 says

        October 16, 2015 at 8:34 pm

        Do try it, it works really well! Love pumpkin pie, so tasty

        Reply
    9. kerrycooks says

      October 13, 2015 at 12:34 pm

      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!

      Reply
      • bakingqueen74 says

        October 16, 2015 at 8:30 pm

        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!

        Reply
    10. Penelope's Pantry says

      October 12, 2015 at 7:12 pm

      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.

      Reply
      • bakingqueen74 says

        October 16, 2015 at 8:35 pm

        thanks Penny, great way to use up a pumpkin

        Reply
    11. Angela / Only Crumbs Remain says

      October 12, 2015 at 3:02 pm

      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.

      Reply
      • bakingqueen74 says

        October 16, 2015 at 8:36 pm

        thank you Angela, it is not to sweet on its own so goes well in a cake!

        Reply
    12. Helen at Casa Costello says

      October 12, 2015 at 1:08 pm

      Now this is a pumpkin recipe I fancy! I’ve never come across pumpkin puree but will be investigating x

      Reply
      • bakingqueen74 says

        October 12, 2015 at 3:06 pm

        It is what they use in America I think Helen, Libby’s is the one to look from. Perfect in pumpkin pie too!

        Reply
    13. familyfriendsfoodblog says

      October 12, 2015 at 1:07 pm

      That looks lovely, so autumnal! I’m really feeling a need for spice as the temperatures are getting cooler. Yum 🙂

      Reply
      • bakingqueen74 says

        October 12, 2015 at 3:06 pm

        Thanks,Helen, we are warming up on it currently! Cold but sunny here

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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