Slow Cooker Pumpkin Pie Pudding Cake

Slow Cooker Pumpkin Pie Pudding Cake
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 20m
  • Servings:

    10 - 12


Make this yummy dessert in the slow cooker to free up oven space!


  • 1 ½ cups Butter, divided
  • 2 cups Brown Sugar, divided
  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp baking Soda
  • 2 tsp Pumpkin Pie Spice
  • 1 can Organic Pumpkin Puree, (15 oz)
  • 5 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • ½ cup Pecan Pieces
  • ¼ cup Maple Syrup
  • pinch Salt
  • ¾ cup Caramel Sauce, or salted caramel sauce
  • Vanilla Ice Cream, optional, for serving


  1. Preheat 6 quart slow cooker to high and add ¼ cup butter. When butter has melted add ½ cup brown sugar and allow to melt together while you prepare the cake batter.
  2. Mix the flour, baking powder, baking soda and pumpkin pie spice together in a small bowl. Melt the remaining butter and whisk with the remaining brown sugar in a medium mixing bowl until smooth. Whisk in eggs one at a time until smooth. Whisk in the pumpkin puree and vanilla extract. Gradually fold in the dry ingredients and stir until just mixed. Pour into the slow cooker and cover, continuing to cook at high heat for about 2 hours, until cake is cooked through. When cake is cooked through, turn off heat and allow to sit for 10 minutes before inverting cake onto a serving plate.
  3. Make the pecan pralines by tossing the pecans and maple syrup together in a small bowl with a pinch of sea salt. Heat in a small non-stick skillet and cook until pecans are toasted and syrup is bubbling. Pour out onto a sheet of parchment paper and allow to set. Break up pralines and set aside for serving.
  4. To serve, scoop cake into small serving dishes and top with caramel sauce and pecan pralines, and a scoop of vanilla ice cream, if desired.
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