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Free Up Your Oven and Make This Slow Cooker Pumpkin Pecan Pudding Cake

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I absolutely love this slow cooker dessert recipe! It's delicious, easy, and perfect for cool fall weather. All you need to do is put everything in your slow cooker and let it do the work!

This Pumpkin Pecan Pudding Cake is a bit like a lava cake - when you dig down into it there's a delicious ooey gooey layer of sweet brown sugar pudding. It's seriously good! The nuts on top offer just the right amount of crunch to go with the sweet, moist cake. Serve topped with ice cream or whipped cream for a dessert you won't be able to get enough of!        

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Ingredients:

  • 1 2/3 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2/3 cup canned pure pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter, melted
  • 25 whole pecans

Topping

  • 1 1/2 cups very hot or boiling water
  • 3/4 cup packed brown sugar

Directions:

In a large bowl, sift together flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until combined.

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Add milk, pumpkin and melted butter and mix until smooth.

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Spread batter into the bottom of the slow cooker.

Top with pecans, pressing firmly into the batter.

Add brown sugar and water into a small sauce pan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter.

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Place two paper towels or a large cheesecloth over the top of the slow cooker (this prevents any steam from dripping on the cake) then carefully place lid on top and cook on high for 1 - 2 1/4 hours (depending on how hot your slow cooker runs), or until toothpick inserted in center comes out clean.

Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.        

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