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?
Maria -
Yum! Loved this!
Susie Marin -
This was amazing! My entire family ate this all before I even got a helping. So I had to make it again and OMG!! Best cake ever!
Judy -
This recipe is very similar to a recipe I used years ago called chocolate sludge. Awful name, divine product!! I thought it was weird, boiling water in a deep pan, cake in a separate container sitting in the boiling water. We had a friend over who lived on the ship and he needed civilian food, burgers on the grill and a weird dessert!! Used a good vanilla ice cream and we were having spoon wars!!
Kelly -
Haha yup, love how easy these type of desserts are! I know yours must have been delicious and yes with ice cream is the best!:)
gwendolyn -
For my vegan friend I used flax and oil instead of butter. Turned out pretty well. I’m going to make this again and I think I’ll use fewer nuts, less spice and add chopped dates.
For a put luck I actually brought the slowcooker with me. By the time we were ready for dessert, this pudding cake was hot, fresh and delicious. Such a crowd pleaser thanks!
Kelly -
Hi Gwendolyn, sounds wonderful! Thanks so much for coming back to let me know! 🙂 Have a wonderful rest of the day!
Lindsay Tobin -
I cannot find a PRINT button on your page. I do not do Pinterest and I don’t want to save this on my tablet. I want to PRINT it on paper so I have it beside me while I cook. (the old fashioned way). The pumpkin pudding cake recipe looks scrumptious and I’d like to have easy access to it. Thank you.
Kelly -
Hi Lindsay,
Here is the recipe, enjoy 🙂
1 2/3 cups all-purpose (white whole wheat flour works wonderfully too) (measured correctly – spoon and sweep method)
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 work best)
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. (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 – 2 1/4 hours (depending on how hot your slow cooker runs), or until toothpick inserted in center comes out clean.(check on cake at 1 hour then every 30 minutes after)
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, then pour brown sugar/ho water mixture over and bake at 350 F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.