Have you tried baking dessert in your slow cooker yet? Make this Slow Cooker Pumpkin-Apple Cake your first slow-cooked dessert – it’s so easy and so tasty!
Slow Cooker Pumpkin-Apple Cake
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Does it get much better than the combination of pumpkin and apple? There are two amazing things about this recipe – it bakes in your slow cooker (!) and you don’t have to choose between the classic fall flavors.
This was the first dessert I ever made in my slow cooker! I’m a huge fan of pumpkin anything, so I figured I would give this Pumpkin-Apple Cake from Gooseberry Patch‘s “101 Super-Easy Slow-Cooker Recipes” a try! I changed it just a little bit from the original recipe, and wow is it delicious!
Yes, this is a from-scratch cake. But use your electric mixer and you’ll whip it up in no time. Then all you have to do is layer the apple pie filling and the cake batter in your slow cooker and you’re off to the races!
To make it even more delicious, top it with a big scoop of Homemade Whipped Cream. (I mean, since you already have your mixer out and everything…)
There is one trick for making this cake. Most slow cookers create a lot of moisture and condensation while they are cooking. That moisture collects on the inside of the lid and drips down onto your food. That’s not a big deal for most recipes, but it makes baked goods… not so good. To stop that condensation from dripping on the top of your cake, put a thick layer of paper towels on top of your slow cooker, under the lid. That’s it! The paper towels will collect any water that tries to drip into your cake batter.
Seriously. “101 Super-Easy Slow-Cooker Recipes” has been rocking my slow cooker. The title says it all – every recipe I’ve tried so far really has been super-easy. If there is anything holding you back from using your slow cooker more, this cookbook will erase any fear or worry!
Enjoy!
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Printable Recipe Card for Slow Cooker Pumpkin Apple Cake
Slow-Cooker Pumpkin-Apple Cake
Ingredients
- 1/2 cup butter softened
- 1-1/2 cup brown sugar packed
- 1 cup canned pumpkin
- 3 eggs
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 21- ounce cans apple pie filling
- Optional: whipped cream homemade or store-bought
Instructions
- Beat together butter and brown sugar with an electric mixer on low speed until well mixed.
- Beat in pumpkin and eggs until combined.
- Add baking powder, baking soda, salt, and cinnamon and mix until combined.
- Slowly add flour to the butter mixture; beat for 2 minutes.
- Lightly spray a 6-quart slow cooker with cooking spray.
- Spoon pie filling into the bottom of the slow cooker; layer cake batter over pie filling.
- Place a thick layer of paper towels over the top of the slow cooker to absorb moisture.
- Cover and cook on high for 1-1/2 to 2 hours, until a toothpick tests clean.
- Optional: Garnish servings with a generous portion of whipped cream.
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