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Cake with pumpkin frosting on cake board, with a slice removed, WITH TEXT OVERLAY.
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5 from 1 vote

Slow Cooker Pumpkin Cake

A tasty spiced pumpkin cake with sultanas baked in your slow cooker, delicious to share with friends.
Course Dessert
Cuisine Slow Cooker
Keyword pumpkin cake
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8
Calories 450kcal


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.


  • 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.


Calories: 450kcal | Carbohydrates: 67g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 178mg | Potassium: 316mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5470IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1.3mg