Pumpkin Cake is a crock-pot dessert recipe that came to me later in life but when it showed up, it did so in a big way.
This pumpkin cake recipe was our first recipe to go viral, within our first year of starting Platter Talk, back in 2013.
Featured in Country Living, Better Homes and Garden, House Beautiful, MSN Food, and in a variety of other high-profile media outlets, you can make this easy pumpkin cake recipe in just two hours at home.
About this
Halloween is still a few weeks away, but suddenly there are gourds and pumpkins popping up all over the place.
Speaking of pumpkins, one of them ended up in the most unexpected places the other day – in my slow cooker. When it came out, it looked like this:
Growing up on a big Mennonite family farm, I always had a special relation ship with pumpkins.
Each year I would plant a row or two in my mom’s huge garden and as I grew older, I would try to grow the biggest pumpkins possible.
I tried milk-feeding them, like I read about int the Little House on the Prairie books, using fresh milk and cream from our cows via a bowl and a candle wick spliced into the pumpkin vines.
It wasn’t until the fall season when I first left for college that some of my pumpkins had tipped the scale at over 40 pounds!
As fate would have it, I was over 100 miles away and wasn’t even able to bask in the glory of my pumpkin pride.
And then 35 years later this pumpkin cake recipe showed up.
It was given to my recipe pimp and beautiful friend, Amy, who picked it up in the grocery store check-out isle.
I made this easy pumpkin dump cake for my new food and recipe blog, and all of the sudden, Platter Talk became real.
And so did this incredibly simple crock-pot dessert.
Ingredients
- Packed pumpkin
- Flour
- Sugar
- Butter
- Eggs
- Baking Powder
- Baking Soda
- Pumpkin Spice
- Salt
- Caramel Sauce (optional topping)
Recipe highlights
- This pumpkin dessert recipe is inexpensive or downright cheap at less than $10 for the whole thing.
- Make this crock-pot dessert in just two hours.
- You don’t need to be a baker to make this pumpkin dump cake, anyone can put it together!
- Much like our 3-Ingredient Peanut Butter Cookies
- Most importantly, the taste of this pumpkin cake recipe is nothing short of a miracle, IMHO.
In conclusion, this pumpkin cake recipe pretty much has it all.
It’s affordable, it’s extremely easy to prepare, and it is scary delicious.
This is the perfect crock-pot dessert recipe to make for guests or family, for Halloween, Thanksgiving, or any holiday.
If you were like me and thought that crock pots were just for making dinner and meals for the family while you are spending your entire day doing something else, I say, “Think again.
Oven method
If you don’t have a slow cooker, you can make this slow cooker cake in an oven. Here is how to do that:
- Bake at 350° F.
- The type of pan you have will determine how long to bake.
- A loaf pan will require 45 minutes, a sheet cake or double layer cake will take about 30 minutes.
- It is recommended that you not use a glass baking pan for this cake as metal and ceramic pans seem to help keep the batter from falling.
To avoid using processed (granulated white sugar), you can use ⅓ cup of maple syrup and ⅓ cup of honey.
If you don’t want to use butter, readers have used ⅔ cup of sunflower oil with great success.
Finally, some people have added a little extra pumpkin spice to the batter and a cap-full of vanilla.
Try this recipe and let us know how you make it!
PS: See us making this Pumpkin Cake on WLUK Fox 11, Living with Amy!
Dan and Scott making this crockpot dessert on Living with Amy, in Green Bay, Wisconsin.
More of our Favorite Dessert Recipes:
Some of our Most Popular Holiday Recipes
- Giblet Gravy
- How to Roast Prime Rib
- Southern Cornbread Dressing
- Open-Face Apple Pie
- Cherry Christmas Cookies
If you love caramel you have to have a taste of our homemade caramel popcorn. One handful is all it takes to get you hooked!
PS: Looking for another fall slow cooker recipe? Try our Crock-Pot Apple Butter! It’s great on toast and as an ingredient for cakes, cookies, breads, meatloaf and pork recipes!
If you’ve tried this recipe for Slow Cooker Pumpkin Cake or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking.
📖 Recipe
Slow Cooker Sticky Caramel Pumpkin Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 ⅓ cups sugar
- 1 cup butter softened
- 4 eggs at room temperature
- 15 oz solid pack pumpkin 1 can
- 16 oz caramel sauce 1 jar
Instructions
- Coat 4 ½ quart slow cooker with nonstick cooking spray, turn to “high.”
- Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
- Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.
- Add eggs, one at a time, mixing well after each one.
- Add packed pumpkin, blend until well mixed.
- Gradually add flour mixture and beat at low speed for a minute or so until smooth.
- Spread evenly in slow cooker and cover.
- Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.
- Let cake stand, uncovered 10 minutes.
- Invert onto wire rack, invert again onto serving plate.
- Drizzle half of caramel sauce over cake. Serve warm with additional sauce.
Sabell says
I made this recipe with a couple substitutions with what I had on hand (used up the coconut sugar last week – I generally tend not to use regular sugar since it spikes my blood a bit too much). So: instead of sugar – 1/3 cup maple syrup + 1/3 cup honey, instead of butter (I love butter, but my Man can’t do too much of that) – 2/3 cup sunflower oil, and 2 additions: 1 Tablespoon Vanilla (Vanilla shots anyone? 😉 can’t get enough of the stuff) and an extra 2 tsp. of pumpkin pie spice powder.
I baked the cake in 2 separate loaf pans since I don’t have a slow cooker or a cake pan; they turned out absolutely decadent and marvelously richly moist! I baked them for 45 minutes at 350. FYI – the pyrex glass loaf pan cooks faster, so I removed it a couple minutes before the clay loaf pan I used. Also, the pyrex glass loaf pan caused my cake to flatten after I pulled it out to cool, but stayed fluffy while baking, and the clay loaf pan held the cake’s shape quite nicely = evenly fluffy throughout bake time and cool time. I love my Clay Loaf Pan!
Thank you for the recipe! My Man and I are having cake for breakfast 😉 Yum! No drizzle since the cakes are sweet to our liking. Ok, maybe a little more maple syrup and honey on top (slirp, smack, and gone!).
Dan from Platter Talk says
Thanks for this comment, Sabell. So many people have asked if this slow cooker dessert can be made in an oven and it’s something I haven’t tried yet. I think that other people have done this but you are the first person to follow-up with the results, and we really appreciate it. Thanks so much for reading Platter Talk and we hope you can find more recipes on our site that you enjoy!
Julie @ Back To My Southern Roots says
Saw this on the Country Cook. Looks amazing!! I could eat a lot of this. 🙂
Dan from Platter Talk says
Thanks, Julie! Hope you give this slow cooker dessert a try – it’s so easy and sooooooo yummy!
Veena Azmanov says
How cool is it that you made this is a slow cooker. I have yet to try making a cake in a slow cooker. Love how sticky this is. My absolute favorite.
Lauren Vavala @ DeliciousLittleBites says
I haven never used my slow cooker for dessert, but have always wanted to try! This is the perfect recipe to do so this time of year – my kids will love this too!
Sasha says
This is the second year in a row that I have made this cake for my birthday, and let me just say that it is absolutely PERFECT! No modifications needed, and it comes together in a snap. I love baking and like to think I’m rather good at it, but I definitely appreciate this cake for its simplicity. Did I say before that it’s perfect? Because it is.
Dan from Platter Talk says
Happy Belated Birthday, Sasha! Thanks for the awesome feedback; wish I had been there to help celebrate – and enjoy this slow cooker dessert!
Jewel says
I would love to make this in the oven and not in a slow cooker! Is there anyway I can do this? Thank you so much it looks wonderful!!
Dan from Platter Talk says
We get this question a lot. Although we have not tried making this slow cooker cake in an oven, I would encourage you to try it! I think that baking at 350° F would be a good place to start, probably for 40 to 45 minutes. If you decide to try making this in an oven, please let us know the results so we can shre it with our readers. Thank you and good luck!
Veena Azmanov says
I would be all over this dessert myself. I love pumpkin cake and I love sticky caramel. Love the pictures, makes me wanna pick it off the screen.
Alexis says
Oh wow, my family would go crazy for this dessert. I love everything pumpkin, this looks delicious.
Marisa Franca says
I wanted to let you know I tried out the cake and it turned out perfectly. I would have never thought to make a dessert in my slow cooker. I’ll have to try my hand at more desserts.
Dan from Platter Talk says
Thanks for the feedback, Marisa! we’re happy you enjoyed this slow cooker dessert!
michelle says
This dessert looks too good to pass up. I love how it’s made in the slow cooker too!
Claudia Lamascolo says
I have made slow cooker cheesecakes and chocolate cake and pumpkin is a favorite in our home I know this is going to be the newest loved recipe when I make it!
Marisa Franca says
I’ve never made a dessert in the slow cooker but this one looks too good to pass up. We love pumpkin and the spices that goes along with it. I’m getting my crockpot out right now.
Dan from Platter Talk says
Thanks for taking the time to comment, Marisa! You’re going to love this slow cooker dessert; enjoy!
Monte says
Could this recipe be revised for a smaller slow cooker (like 1/2 quart)?
Dan from Platter Talk says
Sure, I would cut the ingredients by 1/3, and also reduce your cooking time to an hour. Check it at frequent intervals and if the edges start to look crisp then it should be done.
MeowBoops says
So, unlike most of the comments here, I actually made this tonight. I don’t mean to sound rude, but I generally look to comments for useful tips, tricks, and to get an idea on whether people liked the finished product. The only thing I changed was I used 1/2 tsp of cinnamon and 1/2 tsp of nutmeg because that’s all I had that was close to pumpkin spice.
I think it came out pretty well nonetheless. The rest of the recipe was followed as written. Even the 2 hour cooking time on high. For my crockpot, that happened to be a tad too long because I ended up with partially burnt edges that I had to trim off. That’s how I knew it was time. I started to smell the burning lol. I ended up with more of a pumpkin bread. That’s fine by us because it still tastes good. It doesn’t look super moist like Dan’s picture, though.
Out of 5 stars, I’d give this a 4. I’d make it again. Thanks for sharing. Oh and also, I love caramel but this by itself was plenty sweet.
Dan from Platter Talk says
Thanks for the comments and we are happy to hear that you tried and liked this recipe. It never ceases to amaze me that you can get a cake from a crock pot!
Christina | Christina's Cucina says
Ooh, this reminds me of sticky toffee pudding! Love that it’s made in the slow cooker!
Dan from Platter Talk says
Thanks, Christina. Give it a try and if will remind you of the best tasting and easiest-to-make cake that you’ve ever tasted!
Giselle Rochford says
I never would have thought to make a cake in the slow cooker but I NEED to try it now. Thanks for the idea!
Stephanie@ApplesforCJ says
Wow. Love using a slow cooker but never thought of baked goods..cakes, pies, etc. What a great idea 🙂
Taylor says
I have never tried pumpkin and caramel together before but it sounds like the perfect combination! This looks SO mouthwatering!
Karyn says
I have to admit I have NEVER ever baked a cake in my slow cooker until now.. I am converted will most definitely try this delicious caramel and pumpkin cake… Love your photos
Vicky @ Avocado Pesto says
YES to everything with caramel and pumpkin! Count me in!
Allison - Celebrating Sweets says
I have never made a cake in the slow cooker – and it’s time to change that. This recipe sounds spectacular. That dripping caramel is calling my name!
Kristine says
So, I’m all about using my slow cooker for pretty much anything, but when it’s dessert, it makes my heart happy! This pumpkin cake looks so moist and flavorful, I cannot wait to try it! Thanks for the recipe!
Jamie | The Kitchenarium says
I’ve never done a cake in the slow cooker before! This is great and that caramel sauce in slaying me. Yum!
Amy Stafford says
I can’t believe this incredible cake was made in a slow cooker or how little it cost to make. Definitely needs to make an appearance at my Thanksgiving table.
Choclette says
Pumpkin cake sounds wonderful all on it’s own, but with sticky caramel too, it must be absolutely fabulous.
Lisa | Garlic + Zest says
Oh, wow! love that drizzle! And the cake looks so moist!
Angela - Patisserie Makes Perfect says
Wow this looks like such a moist delicious cake. I’ve never baked in my slow cooker before.
Kim @ Three Olives Branch says
This looks delicious! And I love that it is cooked in a slow cooker, so easy!
Brian Jones says
I love the look of this, the texture is so reminiscent of the steamed sponge pudding I grew up with!
Dan from Platter Talk says
Brian, this cake is truly amazing. Thanks so much for dropping by Platter Talk, we love hearing from our readers!
Amanda says
I can’t believe this is from a slow cooker! I will definitely have to give this a try. It sounds so easy!
The Food Hunter says
This looks absolutely amazing
J @ Bless Her Heart Y'all says
You had me at slow cooker and caramel. You also had me at pumpkin! Basically… this recipe looks and sounds stellar!
Tara says
Oh wow! Love that caramel topping. Such an amazing cake for autumn.
Cricket Plunkett says
I’ve been wanting to bake in my slow cooker, pinning this recipe!
Jenny | Honey and Birch says
This is totally my kind of cake!! And it’s perfect for fall!
Jennifer A Stewart says
You had me at slow cooker!
Michelle says
This looks absolutely droolworthy!! Definitely a must try!
Michaela Kenkel says
That cake is just begging to be eaten!! What a great recipe!
Lisa@Lisa's Dinnertime Dish says
This cake looks so delicious! I’ve never made a cake in a slow cooker, but I’m definitely going to have to give this one a try!
Heather Gallagher says
This looks completely amazing – I really am putting it on my list of to bake this fall! Thanks!
Justine says
Ooey, gooey, gorgeous!
Sandra Shaffer says
My tastebuds are going wild just looking at your cake! I’ve never tried baking in a slow cooker, but sure love the idea and will have to give this recipe a try!
Angela says
Wow, you guys, this sounds incredible!! I’ve never tried to make a cake in the slow cooker but I think I need to change that! This one looks absolutely perfect!
Patty Haxton Anderson says
Do you ship overnight? This seriously looks so delicious and I love making cakes in the slow cooker now that I have done it.
Debi at Life Currents says
I’ve heard that cake can be made in the crock pot, but now you’ve proven it! This takes the cake! hee hee (punny!) But seriously, this is awesome. I’m totally making this!
Julie says
Oh heavens, I’m afraid that you’ll find me sitting in a dark room with my crockpot and a spoon. This cake looks so moist and delicious. Caramel anything and I’m a fan!
J @ Bless Her Heart Y'all says
Oooey and gooey and pumpkin! Yes please! Sign me up!
Jenn says
This recipe is right up my alley. I hate baking with my oven – it really needs to be recalibrated and nothing ever turns out right. Now, my slow cooker skills are money and this cake looks delicious. I’d definitely go with the caramel topping 🙂
Aish says
Never made a cake in slow cooker but these days seeing a lot of recipes of cakes made in slowcooker. I will try yours.
Rebecca @ Strength and Sunshine says
Such an amazing slow cooker dessert! It looks fabulous!
Luci says
I was having serious feelings for this cake just from the photos! It looks and sounds amazing!
Dannii @ Hungry Healthy Happy says
I have still never tried using my slow cooker to make a cake. I really need to give it a go and this looks like the perfect place to start.
Christina | Christina's Cucina says
THis is similar to a British treacle pudding (with pumpkin being the main difference). I’d have a slice with a huge dollop of fresh whipped cream (with no sugar)! Yum!
Dan from Platter Talk says
Whipped cream sounds like the perfect crown for this jewel of a dessert! Thanks so much for stopping by Platter Talk!
Julie | Bunsen Burner Bakery says
Oh my goodness, I think I can feel my teeth dissolving just looking at this. Anything with “sticky caramel” in the title must be delicious!
Dan from Platter Talk says
Julie, it recipe turly is the 8th wonder of the world; thanks for stopping by Platter Talk!
Heidy L. McCallum says
Dan, you got me on this one! Any dessert that is called sticky and I can put it in a slow cooker, definitely gets my vote and attention. Thanks for sharing a cool idea!
Dan from Platter Talk says
Heidy, how great to hear from you! Thanks so much for stopping by for a little Platter Talk!
Debi at Life Currents says
It’s the perfect fall dessert. And I adore that it’s made in the slow cooker. I can’t wait to try it! Thanks!
Dan from Platter Talk says
Thanks, Debi. A lot of people really seem to love this one!
Diane says
Slow cookers and my are best friends. But…I have never tried to bake a cake in one. Adventurous you! Now I’m inspired! This looks so moist and dripping with caramel. I have to try it!!
Dan from Platter Talk says
Thanks so much Diane!
Kat says
This is currently in my oven. So far it’s been in for about 45 minutes and still cooking. Will update when it’s done and devoured!
Dan from Platter Talk says
We can’t wait to hear how it turns out!
Dena says
This cake is delicious. I only have a 2qt slow cooker so I used that (halved the ingredients, cooked it on high for about 1hr 45min). I don’t have an electric mixer so I beat everything by hand, that worked surprisingly well. I increased the spices but that’s just a personal preference. This recipe is so good on its own you really don’t need the caramel. Loved it!
Dan from Platter Talk says
Sounds like you went ahead and made this one your own! Congratulations, that’s what cooking is all about!! Thanks for the feedback, comments like yours are our favorite ones!
Dena says
I really wanted to thank you for this recipe, Chef Dan. It’s fantastic. It’s the only one I found that doesn’t require some form of cake mix. Thanks again for this gem!
Dan from Platter Talk says
We’re so happy you enjoyed this and appreciate your kind feedback!
Julia says
Looks amazing. I bet it would be great with butternut squash or sweet potato as a substitute.
Any tips on increasing measurements for a family size 6 qt crock pot?
Dan from Platter Talk says
Julia, I love your ideas. As far as increasing amounts, if I were to do that I would simple increase in proportionate amounts. It may take longer to cook as well.
Lauren Marie says
SO GOOD!! We used real pumpkin and it turned out delicious. Thanks for the recipe!! 🙂
Dan from Platter Talk says
Happy you loved! Thanks for the feed back and please tell your friends about Platter Talk!
Dan from Platter Talk says
Happy you loved! Thanks for the feed back and please tell your friends about Platter Talk!
Erin says
Any tips on cooking this long term? I’m leaving my house after starting the cake and may not be back for upwards of 6 hours. Could I cook it on low?
Dan from Platter Talk says
Great question, Erin. 6 hours sounds like an awfully long time and there is great variability between slow cookers and their respective temperature settings. We would love to know how you handled this and what the results were. Thanks for reading Platter Talk.
Nettie says
This cake is a dream! I am reviewing a cookbook ri g the now for slow cooker desserts and just happened to scroll through pinterest and saw this beautiful cake, looked up and was excited to see you are the blogger! Keeping this one to try ASAP! Nettie
Dan from Platter Talk says
So nice to hear from you, Nettie! We hope to see this one in a cookbook soon with our name behind it; it’s an incredible dessert! Thanks so much for the kind hello!
Cynthia says
Can I use can of pumpkin pie instead? You know the one with all the spices in it???
Dan from Platter Talk says
I’ve only made this according to the recipe as written; give it a try and let me know!!
Lisa B. says
Oh my gosh this looks just like my favorite English dessert which is sticky toffee pudding. In fact, Ive just rwturned feom London, where I had some three days ago. It’s not really a conventional pudding, but a steamed spongy cake (made with dates, I think) served drowning in caramel sauce. I can’t wait to try your version.
Chrissie (thebusybaker.ca) says
I love the slow cooker idea! This looks so delicious and perfect for fall!!
Sandra @ A Dash of Sanity says
Everything about this is perfect!! I am so excited for pumpkin recipes and this one instantly became a must try.
Dan from Platter Talk says
Thanks Sandra. I think you will really like this dessert!
Trish says
Dan, you are speakin my language! I am one of those crazy for pumpkin freaks. SO ready for pumpkin mania already!
Michelle@healthiersteps says
I have to get my slow cooker out, this is one of the best pumpkin cakes I have seen. It looks so moist and the caramel sauce is such a treat.
Dan from Platter Talk says
Thanks, Michelle, give this one a try and you’ll see why it’s a keeper!
Sabrina @ Dinner, then Dessert says
I love my slow cooker but I’ve never used it to bake before! This is such a creative use of one of my favorite kitchen instruments!
Whitney @ That Square Plate says
I can’t believe you used the crockpot for this! How awesome! It looks like a must-try recipe for the fall!
Thanks for sharing 🙂
Katalina @ Peas & Peonies says
A slow cooker pumpkin cake that actually has caramel, wow this is so creative and yummy, I would grab two forks and be all over that cake!
Richa says
That looks sinful! I don’t have a slow cooker. Can I try this in a conventional oven?
Kathryn @ FoodieGirlChicago says
Ohhh….looks so delicious and makes me think of fall. This might just be enough incentive for me to go out and replace my broken slow cooker!!
Patti @ CooksRecipeCollection.com says
Your pumpkin cake looks so moist and delicious! Yum!
LydiaF says
Oh bam! I’m sure I’d like it straight from the slow cooker, but the idea of pouring a luscious caramel sauce over the top and letting it soak into the cake has made me drool. *wipes chin*
Oana @AdoreFoods says
Your pumpkin cake looks indeed scary delicious! Well, if no savory dish has convinced me to buy a slaw cooker, your cake has definitely done it 🙂 Thanks for sharing it!
Rosemary @anitalianinmykitchen says
I have always wanted to try making a dessert in my slow cooker and this looks so delicious, can’t wait to try it!
Marye says
you had me at slow cooker! Pumpkin and caramel are perfect together — and I can only imagine the way the house smells while this is cooking.
SHOBELYN says
Wow,this looks so moist.
J @ A Hot Southern Mess says
This looks and sounds so good! You had me at pumpkin and slow cooker! Yummo!
Kelley says
Anything pumpkin AND sticky has got my attention 🙂
Mandee Pogue says
I am not quite ready for pumpkins, but when the time comes this is at the top of my list! I can’t believe that a cake that gorgeous came out of a slow-cooker!
Hillary Reeves says
omg sticky toffee pudding is my faaaaaavorite. I have NEVER thought to do it in the slow cooker and I can’t wait to try. Although, might be too easy… dangerous! 😉
Tina Marie says
Oh my! Look at that beautiful scrumptious cakes! Pass me a fork, please.
Cassandrea @ chewsandbrews.ca says
Wow! This looks amazing!! I love pumpkin and I love fall dishes! I am totally making this for Thanksgiving!! 🙂
Whitney says
Would you judge me if I said I wanted to dump the cake in the caramel jar and eat it by the spoonfuls like soup?
Derek says
Thanks Dan! We need to try this for sure. It would make us look good!
Dan from Platter Talk says
Derek, I just came from your site and wowza; beautiful stuff! We’re especially smitten with that brown-eyed taste-tester you have hanging around your kitchen; thanks for dropping by Platter Talk!
Ciao Florentina says
Stop It ! this is insane, I wanna dive in right now !! Holy caramel and pumpkin paradise ! I 5 Star You !!
Lauren @ A Nerd Cooks says
So, so glad to see some pumpkin recipes start popping up =) Even though I’m not eager to rush through the remainder of summer, I do love me some pumpkin. This cake looks like it would be delicious!
Byron Thomas says
OMG, really!? What is there not to love about this recipe? I’ve not had dinner yet, and now I want to skip right to dessert!
Dan from Platter Talk says
We’re a judge free site, Byron. Do what you must. 🙂
Molly Kumar says
Just yesterday I had my first Pumpkin Spice Latte and were thinking about a pumpkin cake and here comes your recipe 🙂 Love the combination of caramel with pumpkin – Happy Autumn !
Dan from Platter Talk says
Thanks so much, Molly and happy autumn to you and yours!
Claudia | Gourmet Project says
this may become my favorite autumn dish! thanks for sharing!
Dan from Platter Talk says
Thanks, Claudia!
Chris @ SimpleFood365 says
We are also looking forward to pumpkin for cooking. We have a few things on the list but now we might need to add more! Thanks!
Dan from Platter Talk says
I can’t wait to see what you come up with, Chris!
foodlovinfamily says
You found the way to my heart, pumpkin and caramel! Can’t wait to try this recipe.
Dan from Platter Talk says
Many thanks, I think you will enjoy!
Renee says
I am definitely intrigued at cooking a cake in a slow cooker, but this looks so amazingly delicious! And, I love anything pumpkin!!
Sam @ PancakeWarriors says
Horray for pumpkin season! Now Pumpkin everything!! I love that you did this in the slow cooker, what a great use of time!! Definately on my must try list!
Dan from Platter Talk says
Thanks so much, Sam; I hope you give this a try!
Razena | Tantalisemytastebuds.com says
This reminds me of the steamed puddings my mother and aunts made when I was a child. Absolutely moreish.
Dan from Platter Talk says
I would love to hear more about your mom’s steamed pudding; moreish indeed!
Sarah says
This looks so good it’s dangerous! When you say sticky caramel you are not kidding (and I love it!)
Dan from Platter Talk says
Thanks, Sarah!
Sara @ LifesLittleSweets.com says
This is so clever, I am saving this one to try!
Dan from Platter Talk says
We hope you try it Sara, be sure and let us know what you think!
Diane says
I love usingmy slow cooker Dan. I have never made dessert in it. This recipe looks so good I’ve got to try it!
Dan from Platter Talk says
Thanks, Diane; I know you’re going to love it!
Erin @ Platings and Pairings says
Oooeeyyy gooey goodness – And this comes from the slow cooker?! Sign me up. Pinned!
Dan from Platter Talk says
Ha! Thanks so much Erin; I hope you give this a try!
Laura says
I did not think that this cake had enough spice or pumpkin flavor. I found it bland. However, I do love crockpot cakes, so I’ll probably make it again, but I will definitely adjust it to my tastes
Dan from Platter Talk says
We are so happy you tried this, Laura. I hope you are able to adjust the seasoning to your palate. Thanks so much for following Platter Talk!
Diana says
Hi- Can you substitute the flour for coconut flour?
Dan from Platter Talk says
That sounds delicious.
Sam l says
Longing for days of fall away from this GA heat so I just put this in my crockpot. About to start some homemade caramel to drizzle with. Thanks for this awesome recipe!!
Dan from Platter Talk says
Thanks so much for the comments and I think you’re going to love this!
Dini @ The Flavor Bender says
Oh my god! That just looks awesome! I’ve never cooked a cake in a slow cooker before and seeing this, I have been converted! It looks amazing! 😀 Thank you for sharing this with us at #SaucySaturdays!
Christine says
I thought I was obsessed with my slow cooker but this has shown me that I haven’t even begun to explore the possibilities. Dessert in the slow cooker is so exciting to me! Thanks for linking up to #SaucySaturdays.
Dan from Platter Talk says
Agreed, Christine. This is a great example of thinking outside of the box; or outside of the slow cooker! Thanks for the comments.
Kacie says
Has anyone tried it not warm? I am wondering if I will be able to make a couple of these ahead of time and serve them at a party this fall but I won’t be able to keep them warm. I know the sauce would harden a little but I’m wondering if anyone has tried tasting the cake not warm or a day after it’s been made? 🙂
Dan from Platter Talk says
Thanks for the question. I suggest not putting the caramel sauce on it until you are ready to eat the cake. If you do wait a day or two before you eat it, I would try to wrap it (air tight) and keep it in the fridge. It should keep similar to other cakes.
Christine says
Currently making this now and it’s been baking for the last 2 hours and still is pretty much the same way I put it in the crock pot very little has cooked. It’s on high like it should be nothen is wrong with my crock pot either it’s brand new.
Dan from Platter Talk says
Christine, We are thrilled to learn that you are trying this delicious dessert! Without knowing more, it’s difficult to accurately address your issues. It’s important that your slow cooker was preheated, as stated in the directions. If your ratio of liquid to dry ingredients is correct, it may just need extra time in your slow cooker. Like all other electronic appliances, there can be variations in functionality, temperature, and other variables, from one slow cooker to another. I suggest you allow it to cook as directed, until a toothpick inserted into the center comes out clean. Thanks again for your correspondence and thanks for your readership; it’s greatly appreciated.
Cydnee/Tampa Cake Girl says
I have never made a cake in a slow cooker but I am going to try your recipe. Yum! Looks so moist and delicious. Thank you for joking us at #purebloglove Pinterest Link Party. We enjoy having you every Thursday night at 8PM, EST through Sunday night. ~Cydnee
Dan from Platter Talk says
Cydnee, it’s amazing what a slow cooker can do; you won’t believe how wonderful this cake is to enjoy!
Ben says
I simply cannot relegate myself to making such a glorious looking cake and use a caramel sauce from a jar. I just can’t. Making my own SALTED CARAMEL sauce FROM SCRATCH… Geeze.
Dan from Platter Talk says
Would love to try some, Ben!!
Ben says
I am not sure about using my slow cooker as mine tends to burn things such as overnight oatmeal…
That said, a buttered cast iron dutch oven may not be such a bad idea.
And…this is just awful:http://www.foodnetwork.com/recipes/sticky-toffee-date-cake-recipe.html
Trust me, you don’t want to eat that, so when you make it, I’ll just take it off your hands… Sorry Dan. I HAD to. Make sure you use salted butter…I don’t care what the recipe says.
Dan from Platter Talk says
I think a dutch oven sounds like a grand idea and thanks for the heads-up!
KRISTA says
Hi!
This recipe looks AMAZING! I was just wondering if it would ruin the cake if I left it in the crockpot on the “warm” setting until we were ready to eat it. The only reason I ask is because I do not have a separate dining area for guests and it’s hard to be working in the kitchen once my guests have arrived. I was hoping to prepare it earlier in the day and keep it warm while we ate dinner.
Thanks!
Dan from Platter Talk says
Krista, The “warm” setting on our crock pot is closer atomic meltdown. A better alternative may be to remove the ceramic crock from the heating unit, cover it lightly with a towel and then serve at your convenience.
krista says
Okay, great. I will try that! Happy Thanksgiving!
Dan from Platter Talk says
Thanks, Krista. Same to you!
Rosario says
I was wondering this same thing. I have one of those 3-crockpot servers and wanted to try this cake in one of them while I have spiced cider and milk (for cocoa) in the other two. I have yet to use it, so I don’t know if the ceramic bowl insert can be removed. I’m assuming it can be, but, for ease of serving and space-saving, do you think I could just turn it off after its done baking and leave it in the server? TIA!
Dan from Platter Talk says
Yes, I think that would be fine.
Kathy says
could you cook this cake in the oven if you wanted to. probably would have to use 9 inch pans?
Dan from Platter Talk says
Kathy, Other people have asked this and I think you can do this, check it regular intervals so it is not over baked. The cake is delicious; I hope you give it a shot!
Alison says
Thanks for sharing this awesome recipe! It is cooking right now, and making my house smell lovely. For those considering fresh pumpkin, give it a go! I take sugar or pie pumpkins, or even good old jack-o-lantern pumpkins and half them and scoop out all the guts (which go to the chickens). Place them on a cookie sheet or roasting pan and roast them in the oven at 350 degrees for an hour and a half, or 2 hours, depending on the size. I then scoop out all the flesh and put it in the food processor until it is pureed. I then put it in the fridge overnight to cool, and then use it as I would canned pumpkin. I freeze it in 2cup portions, and I am ready for pie or whatever recipe catches my fancy!
Dan from Platter Talk says
What a fantastic comment, Allison! My mom always used fresh pumpkin and that’s a goal for me to try as well. I appreciate your simple direction. I think even I could do that! Enjoy this treat, I think you’re going to love it.
Bethany says
Hello. I am a school teacher looking for something to make in the classroom that would go with our pumpkin math/science unit and I think I’ve found it! I am wondering if I could double the recipe – or would that affect the way it cooks? Thank you – Beth
Dan from Platter Talk says
He Bethany,
Depending on the size of your slow cooker, you can give it a shot. Alternatively, consider using two separate slow cookers. Good luck!
Nina says
I don’t have a slow cooker. How can this be made in an oven?
Dan from Platter Talk says
Great question, Nina. Give it a shot in a traditional bunt pan, or regular cake pan. We would love to hear how it turns out!
Michaela Brown says
Hi, i stumbled across this on pinterest, looks truely amazing,i was wondering if you can help me, im a Brit, attempting to make something with my pumpkin i just carved, but a lot of the recipes i find say canned pumpkin. we cant get that here so what do i do with fresh pumpkin, can i still use that for this dessert? and do i need to cook it first? ive pureed it and just put it in my fridge. hope you can help. regards Michaela.
Michaela Brown says
Hi, i stumbled across this on pinterest, looks truely amazing,i was wondering if you can help me, im a Brit, attempting to make something with my pumpkin i just carved, but a lot of the recipes i find say canned pumpkin. we cant get that here so what do i do with fresh pumpkin, can i still use that for this dessert? and do i need to cook it first? ive pureed it and just put it in my fridge. hope you can help. regards Michaela
Dan from Platter Talk says
Michaela, This truly is a fantastic dessert and so easy to make. I’ve heard similar comments from other Brits. I’m not an expert on converting or substituting fresh pumpkin for canned pack pumpkin, but I can’t imagine there are not resources to be found via Google. I would guess the pumpkin needs to be cooked and because the canned pumpkin is “packed,” I would think that weight for weight, the fresh pumpkin should be as dry (liquid free) as possible. Good luck with this and we would love to hear how it turns out for you. Thanks so much for the great question.
Carol says
Is this best served warm, or can it be made earlier in the day? Having it for dessert tonight for company!
Dan from Platter Talk says
Either way works, Carol. Just as with any cake, I think warm is always preferable.
Carol says
Thanks! I’ll wait till later, then.
Lucinda says
I tracked down canned pumpkin in England especially to make this. It went down so well with my family this evening! I’d probably leave it in the slow cooker longer next time – the top was done but the bottom a bit damp and dense. No one complained though. I could only find toffee sauce but it really made it – with vanilla ice cream too, yum! I want a smaller slow cooker now so I can make smaller puddings when I don’t have loads of guests. Thank you so much!
Dan from Platter Talk says
What a fantastic comment! I’m happy you were able to try this with the ingredients available to you. Thanks so much for your feedback.
Carrie says
I’ve heard of people placing things in ramekins then cooked in those in the slow cooker…?
Dan from Platter Talk says
I think what you’re saying is that you’ve heard of people using ramekins as a baking vessel, in lieu of using a slow cooker. Such a method could be suitable for this recipe as well.
Kate says
This recipe was brought to my attention from a friend via Pinterest. It is in the slow cooker now and looks delicious!! My only concern is that my slow cooker only has a low and high setting and its on high. The high setting is really hot and I’m afraid the sides may burn a bit. Did you have any issue with that? I put lots of Pam on so it hopefully won’t stick to the sides. Very excited to test this out at my family supper tonight! 🙂
Dan from Platter Talk says
Hi Kate. After preheating your crock pot on high, consider turning it down to low until it is done. You may get some crunchy edges but keeping the cover on during the cooking process retains the moisture which will help it from drying out. I can’t wait to hear how yours turns out!
pile says
Hi, looks good but I don’t have a slow cooker. Can bake it in the oven too ir does it have to be a slow cooker?
Dan from Platter Talk says
Try it and let us know!
Julie says
This turned out so good as is no caramel sauce added yet. So nice to be able to free up the oven for other things like your old fashioned pumpkin cookies which also turned out great, sweeter than the cake and no glaze added. We were in charge of desserts this year for our potluck thanksgiving dinner, my husband didn’t think I could make anything good and bought pies as backup, but these two pumpkin recipes plus I made an eclair cake from pinterest were loved by all. Thank you for the recipes.
Dan from Platter Talk says
Julie, This ranks among my favorite comments. Ever. I’m elated that you tried both of these and made them your own. In my own this is the essence of cooking with recipes and without. Thank you so much for taking the time to offer your feedback and your experience with these two recipes; I hope we can provide equally appealing ones to you in the future.
Amanda says
I would love to try this recipe, but my crock pot is only 1.5 quart. Do you know what I can do to still be able to make this delicious treat??
Dan from Platter Talk says
If the ingredients will fit in your crock pot, I would still try to make it. Otherwise, consider cutting back the ingredients (proportionately) just a bit.
Natasha in Oz says
G’day from Oz! Thanks for sharing your recipe at the Say G’day Saturday Linky Party. I’ve just shared this on Pinterest/Facebook/Twitter.
Hope you can link up with us again this Saturday!
Best wishes,
Natasha in Oz
Dan from Platter Talk says
Many thanks for having us and of course your kind comments!
Anette says
It looks wonderful!
As I live in Sweden, it’s hard to find all the american products – do you think it is possible to exchange the canned pumpkin for pumpkin purée?
Dan from Platter Talk says
Thanks for your comment. I would substitute purée pumpkin for the packed pumpkin. Perhaps try to press some of the liquid out of the purée and aim for an equal amount (weight) to the packed pumpkin. Good luck; this one is delicious!
Laura@Baking in Pyjamas says
Visiting fro Super Saturday link party. Oh my, this cake looks fantastic. How delicious!! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Dan from Platter Talk says
Thanks so much, Laura. We will be sure to stop by with this!
rosemarie johnson says
please send this to my e-mail would love to make this,thank you.
Dan from Platter Talk says
Rosemarie, Subscribe here and never miss a recipe! http://eepurl.com/0P9p5
Sharen says
It looks as though you split the cake and put a layer of caramel sauce in the middle, is that true? It looks so moist, I wonder if it was easy to handle.
Dan from Platter Talk says
Hi Sharen. We did not split the cake. The cake comes out very moist when prepared according to the recipe. The caramel is an optional condiment topping. Thanks for your question and comment.
The Ninja Baker says
“G’day!” Another keeper recipe. Glad I joined the party!
Jamie @ Love Bakes Good Cakes says
Wha?! I can’t believe this is a slow cooker cake!! Totally awesome – and even more awesome that it’s pumpkin! 🙂 Pinned and scheduled to share on Facebook – thanks so much for linking up to Freedom Fridays!! Have a great weekend, guys!
Dan from Platter Talk says
Thanks, Jamie. Please make this one and you will be surprised once again at how wonderful it tastes!
Jennifer says
Genius! Pumpkin…caramel…slow cooker….can’t wait to try this!
Dan from Platter Talk says
Thanks, Jen. Can’t wait for you to try it!
Sami says
You had me at slow cooker…but I love low cost, easy and just a few ingredients. Can’t wait to give this yummy recipe a try!
Ruth says
That’s a really delicious looking cake – but my slow cooker doesn’t look as though it’s the right shape. Is your cooker short and wide? Mine’s an old one – maybe they aren’t made in that style anymore. I’m thinking my cake would be too high???
Dan from Platter Talk says
Give it a shot, Ruth
Daphne says
Good Afternoon Dan, Well I never, I really have to agree with all your friends when I say I have never heard of baking a cake in a slow cooker, never mind such a deliciously, moist cake.
I have used pumpkin in soups, but never in a cake….. I have to tell you Dan, I am really excited about this recipe, as I love baking and I cannot wait to try my hand at making it.
I am going food shopping tomorrow, so I am going to see if I can find some tinned pumpkin. As I live in England, I’m not sure if pumpkin is available in tins.
I have enjoyed my visit and I have become a new follower. I popped over to visit you from Fluster Buster’s Creative Muster.
Best Wishes to you.
Daphne
Dan from Platter Talk says
This one took us all by surprise!
Adrian says
Hopped over from Wonderful Wednesdays Blog Hop. This is my dream cake! I LOVE cooking in my slow cooker but I have never made CAKE in it! Say what? This will be made tomorrow! Thanks for sharing this awesome recipe:)
Dan from Platter Talk says
Thank, Adrian. This one took us by surprise!
Thao@ingoodflavor says
This looks so moist and divine! I’m pinning it!
Dan from Platter Talk says
Thanks so much!
Michelle @ The Complete Savorist says
This looks way too good for my own good. Cake in a slower cooker, I might be able to handle that!
Dan from Platter Talk says
I’m confident you can handle this, Michelle! 🙂
Becca from It's Yummi! says
I made a fudge cake in the slow cooker last year and can’t believe I haven’t made one since. It’s SO easy and an awesome way to keep the great smells flowing through the house, too. This recipe is perfect for Fall!
Dan from Platter Talk says
Becca, This was our first time “baking” anything in the slow cooker. It won’t be our last! Thanks so much for stopping by and leaving a comment.
Kecia says
Oh my! This looks so incredibly gooey and delicious! I bet it didn’t last very long in your house with all those boys!
Dan from Platter Talk says
Kecia, It did not last long! Thanks so much for your comments!
Mary Bostow says
Scary delicious…oh how i love that!!! Scar me some more Dan!!! This is incredible!
Dan from Platter Talk says
Thanks, Mary! So easy and really, really delicious!
nancy@skinnykitchen.com says
Such an amazing cake!!! And made in the crock-pot…genius!
Dan says
Thanks for the wonderful comments, Nancy. Not exactly skinny but an amazing little treat here.
Cindy @ Hun What's for Dinner? says
This cake looks amazing! Seriously, I’m practically licking the screen. Gorgeous!
Dan from Platter Talk says
Thanks so much, Cindy. It’s unbelievably easy and just as tasty!
Patty Haxton Anderson says
Well who knew you could whip together a cake and cook it in a slow cooker? Question: would you spray the inside of the crock pot for ease of getting it out; or does it slide out easily?
Dan from Platter Talk says
Patty, I was just as surprised as you and yes, spray coat the slow cooker. Thanks so much for stopping by!
Terri says
Will this work in a smaller crock (like the triple server size)?
Dan from Platter Talk says
I would think that it would; you may need to reduce your cooking time.
Carol at Wild Goose Tea says
I am equally stunned that this a slow cooker cake! I have never used my slow cooker for a dessert, but I think this cake will push me to do it. Truly mouth watering photos.
Dan from Platter Talk says
Thanks, Carol. This one caught me off guard too!
Aunt Bee says
I can’t believe that gorgeous cake was made in the slow cooker! It looks WONDERFUL! I can’t wait to try this one!
Dan from Platter Talk says
Brandi, I thought of you when this came out because you claim not to be a baker (although you have proved otherwise!) This recipe is perfect for you and every bit as wonderful as it appears. Thanks so much for the comments.
cindy says
Can you also cook in a conventional oven?? Thanks
Dan from Platter Talk says
Hi Cindy, I have not tried this in a regular oven but I would be interested in knowing what your results are if you do. Thanks for the question.