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?
Elizabeth Cleveland -
Hi Kelly
I have a 3 quart slow cooker with a 2 quart bread and cake insert I have never used
do I have to still use the cloth under the lid it has its own lid on the insert, would I have to reduce the
recipe in half since my cooker is only 3 quarts and the insert is only 2 qurts.
Thanks Elizabeth
Kelly -
Hi Elizabeth, I can’t be 100% certain if it will work but I would think that reducing the recipe would work. And the cloth could be left out if you have a lid for the insert as well. Good luck, I’d love to hear how it turns out!
Kriss -
Can you substitute the milk with almond milk?
Kelly -
Hi Kriss, I haven’t tried but I would think that you can without affecting the taste too much. I’d love to know if you do try though. Good luck!
Linda Frese -
The receine calls for 3/4 cup of brown sugar for topping but the batter states combine flour, sugar? Is it more brown sugar in the batter too, but how much?
Kelly -
Hi Linda, yes, 3/4 cup of brown sugar is in the cake batter and 3/4 cup brown sugar is in the topping.
Nelda -
I really need the recipe written down cannot get measurements on video for Crock-Pot Pumpkin Plan cake.
Kelly -
Hi Nelda,
Here is the recipe:
1 2/3 cups all-purpose (white whole wheat flour works wonderfully too)
3/4 cup packed brown sugar,
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (homemade or store-bought)
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 (feel free to add chopped pecans and stir into the batter instead)
Topping
1 1/2 cups very hot or boiling water
3/4 cup packed brown sugar
Instructions
In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice and salt. Whisk until combined.
Add milk, pumpkin and melted butter and mix until smooth.
Spread batter into the bottom of the slow cooker (a 4 or 5 quart works best)
Top with pecans, pressing firmly into the batter.
Add brown sugar and water into a small sauce pan. Heat over medium heat until until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
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 1/2 – 2 1/2 hours, 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.
Notes
*To Bake Cake in the oven – spread batter into a 8 or 9 inch square pan and bake at 350 F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
Holly -
Do you still pour the water/brownsugar on the batter if you are baking in the oven?
Kelly -
Hi Holly, yes, the brown sugar batter will thicken up and turn into a pudding sauce once the cake is cooked.
Gayle -
Do you think this could be successfully made using Splenda or Trucia brown sugar blend? Try to cut out as much sugar as possible for health reasons.
Kelly -
Hi Gayle, I’m not sure as I haven’t tried it yet but I would think it should work as long as the sweetener is not in liquid or syrup form. If you do try it, I’d love to know how it turned out.