Slow Cooker Pumpkin Pecan Pudding Cake – an easy crock-pot dessert perfect for freeing up your oven. Like a hot fudge sundae cake but full of warm and cozy spices with a delicious sauce that forms beneath the cake. Plus a step-by-step video.
Pin for later AND follow my Recipes Board on Pinterest for more sweet treats!
With fall just around the corner, slow cooker recipes are back in full force around here. I actually love using my slow cooker all year long but once the school season arrives, it’s a total must for helping us get through the busy weeknights.
Besides no bake, slow cooker desserts are one of my favorite things to make. This gooey Pumpkin Pecan Pudding Cake was actually a request from my stepdad who usually helps me take most of the desserts I make off my hands.
He grew up on a gooey chocolate pudding cake from his mom and grandma, who were both amazing bakers. Since he is a huge pumpkin lover, I thought I would shake things up a bit with a cozy fall version instead.
It’s super easy to whip up and the entire cake cooks up in the crock-pot in just under two hours. The results are soft and gooey and full of pumpkin and brown sugary goodness in every bite.
The best part about this cake is the hidden layer of warm brown sugar pudding underneath, almost like molten lava. So gooey and irresistible!
Serve warm with a spoonful of sauce and top with a scoop of some creamy vanilla ice cream to make this the perfect fall treat.
Notes:
I’ve also included directions on how to bake this in the oven if you prefer. You can also sprinkle some chopped nuts into the batter for an extra crunch.
- 1-2/3 cups all-purpose flour or white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method)
- 1 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice homemade or store bought
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk can use almond milk for vegan
- 2/3 cup canned pure pumpkin or pumpkin puree not pumpkin pie filling
- 1/4 cup butter melted
- 25 whole pecans feel free to add chopped pecans and stir into the batter instead
- 1-1/3 cups very hot or boiling water
- 3/4 cup packed brown sugar
- In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
- Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
- Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
- Top with pecans, pressing firmly into the batter.
- Add brown sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
Cook on low for 2 hours (slow cooker times may vary)
- Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.
Recipe Video
Adapted from Martha Stewart
*To Bake Cake in the oven - spread batter into a 8x8 square pan, 2 1/2 quart casserole or 9" pie pan, then pour brown sugar/hot water mixture over and bake at 350 F for 32 to 39 minutes, or until toothpick inserted in center comes out clean.
More holiday goodies:
Slow Cooker Hot Fudge Pudding Cake
Flourless Pumpkin Zucchini Breakfast Cookies
Slow Cooker Pumpkin Monkey Bread
Pumpkin Snickers Layer Cake with Salted Caramel Frosting
More yummy cakes from across the web:
Hot Fudge Pudding Cake – A Family Feast
Iced Pumpkin Coffee Cake – Sally’s Baking Addiction
Pudding Cake – Six Sister’s Stuff
Homemade Lemon Pudding Cake – The Kitchen Magpie
The Asian Slow Cooker cookbook is now available for PREORDER HERE or you can find me on PINTEREST for my {Slow Cooker} AND {Asian Inspired} Pinterest boards, and follow along for some more ideas!
Did you try this recipe?
Barb -
Love anything Pumpkin!
Jill Esqueda -
This recipe looks amazing and I want it NOW!! Going to try the oven adaptation but just to clarify, you say put the batter in a pan and you give the baking time, but are all the other instructions the same? Still pour over the brown sugar mixture?
Kelly -
Hi Jill, so happy to hear that. Yes, everything remains the same including the brown sugar mixture. Enjoy and hope you like it as much as we do!
Susanne -
This sounds yummy! By pumpkin puree, do you mean canned pumpkin like you use for pumpkin pie or is it something different? Also do you probably store leftovers in the fridge? Thank you for this recipe!
Kelly -
Hi Susanne! Yes, sorry, canned pumpkin or pumpkin puree (roasted pumpkin and pureed down). I used canned pumpkin and stored the leftovers and freeze them in ice cube squares – that way I small pumpkin portions to make other yummy pumpkin recipes throughout the season. Enjoy and thanks for stopping by!
Joy Davis -
Can this be made with sweet potatoes instead of the pumpkin??!!
Kelly -
Hi Joy, I haven’t tried it with sweet potato yet but I imagine it may work as I have cooked sweet potato casserole in the crock-pot. You might have to adjust the amount of sugar and spice but if you do try, I’d love to know. I might just try making it with sweet potatoes to test it out since I have received this same question a lot. Thanks for stopping by. Kelly
John -
Doubled your recipe yesterday for a dinner group and it was wonderful. Thanks
Kelly -
I’m so happy to hear that! Thanks so much for coming back to let me know!
Mendi -
Did you have to double the cooking time or anything? How many servings do you think you got from doubling the recipe?