There’s no escaping the flavor of pumpkin for fall. The minute September hits we start seeing pumpkin cookies, pumpkin ice cream, pumpkin lattes, pumpkin breads and other random pumpkin products (um hello pumpkin Oreos) appear on the grocery store shelves. I even saw pumpkin M&Ms the other day. But even better than what you can buy at the store is what you can make in your kitchen. This easy slow cooker pumpkin cake is everything you need in a cake! It’s super moist and has just the right amount of spice. It is also blanketed in cream cheese frosting that makes you want to lick the plate. There’s not much I wouldn’t put this cream cheese frosting on!
By cooking this cake in the slow cooker you really get a denser, moister cake. Plus you’ll have more wiggle room on the baking time. If you need to run an errand and the cake sits in there for an extra 10 minutes in the slow cooker it’s not going to burn or dry out like it would in the oven. I used a 6 quart oval slow cooker for this recipe. If you use a small slow cooker the cooking time would need to be increased and if you use a larger slow cooker the cake will cook quicker.
Looking for a delicious fall treat that requires little effort but produces big results? Once you get a taste of this slow cooker pumpkin cake, you’ll never go back to the store bough stuff:
