Slow Cooker Pumpkin Cake

5 from 2 votes

A tasty spiced pumpkin cake with sultanas baked in your slow cooker, delicious to share with friends.

Course Dessert

Cuisine Slow Cooker

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 450kcal

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.

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.