Slow Cooker Pumpkin Cake Recipe

Name: Slow Cooker Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. granulated sugar; 1/2 c. dark brown sugar; 1/2 c. cooking oil; 2 eggs, beaten; 1 c. cooked pumpkin; 1 1/2 c. sifted flour; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1 tsp. pumpkin pie spice; 1 tsp. baking soda; 1 c. chopped nuts; 1/2 c. raisins or chopped dates

Servings: persons

1/2 c. granulated sugar
1/2 c. dark brown sugar
1/2 c. cooking oil
2 eggs, beaten
1 c. cooked pumpkin
1 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 c. chopped nuts
1/2 c. raisins or chopped dates

1
Cream sugars and oil.
2
Add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture.
3
Add nuts and raisins.
4
Pour batter into well-greased and floured 2 pound coffee can.
5
Place in slow cooker and cover top of can with half a dozen paper towels.
6
Place lid on cooker and bake on high (350u00b0) for 2 1/2 to 3 1/2 hours.
7
Cake is done when toothpick inserted in center comes out clean.

896

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. granulated sugar, 1/2 c. dark brown sugar, 1/2 c. cooking oil, 2 eggs, beaten, and more.

Yes, Slow Cooker Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow Cooker Pumpkin Cake

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