This Crock Pot Pecan Pie Cake is so delicious! It is the perfect dessert to take to your next party, pitch-in or potluck! Everyone will be glad you did!
Aunt Lou here.
It doesn’t matter if it is the holiday season, a great big get-together with friends and family or a Tuesday night, sometimes you just want an amazing dessert. Well, my friends, this Crock Pot Pecan Pie Cake is an amazing dessert!
Crock Pot Pecan Pie Cake
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Pecan Pie Cake
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup butter, melted
- optional: powdered sugar
How to Make Pecan Pie Cake in a Crock Pot
- Mix together your pecans, brown sugar and flour in a bowl
- In a different, large bowl, beat your eggs until they start to foam a bit
- Mix in your butter, followed by your pecan mixture, stirring until everything is just moistened
- Spray your 6-quart slow cooker (I used Sir Hamilton, my trusty Hamilton Beach Programmable Insulated Slow Cooker) lightly with cooking spray and spoon in your batter
- Cover and cook on high for 1.5-2 hours
- Cut and sprinkle with powdered sugar, if desired, before serving
Crock Pot Pecan Pie Cake Notes
- This cake doesn’t have a ton of liquid in it, so I didn’t use paper towels under the lid. If it makes you feel better, go ahead and use paper towels under the lid!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Pecan Pie Cake
Crock Pot Pecan Pie Cake
This Crock Pot Pecan Pie Cake is so delicious! It is the perfect dessert to take to your next party, pitch-in or potluck! Everyone will be glad you did!
Print PinPrep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 people
Ingredients
- 1 cup chopped pecans
- 1 cup brown sugar packed
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup butter melted
- optional: powdered sugar
Instructions
- Mix together your pecans, brown sugar and flour in a bowl
- In a different, large bowl, beat your eggs until they start to foam a bit
- Mix in your butter, followed by your pecan mixture, stirring until everything is just moistened
- Spray your 6-quart slow cooker (I used Sir Hamilton, my trusty Hamilton Beach Programmable Insulated Slow Cooker) lightly with cooking spray and spoon in your batter
- Cover and cook on high for 1.5-2 hours
- Cut and sprinkle with powdered sugar, if desired, before serving
Notes
- This cake doesn't have a ton of liquid in it, so I didn't use paper towels under the lid. If it makes you feel better, go ahead and use paper towels under the lid!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @recipescrock or tag #recipescrock!
I can’t wait for an occasion to come up so I can try the pecan pie cake recipe!! It looks delicious!!!!
Hi Keemee!
I hope you enjoy it as much as we do! It is so yummy!
Aunt Lou
If I made this in a casserole crock pot would I double the recipe?
Hi Terry!
I haven’t made it in my casserole crock yet. It would be thinner in the casserole crock if you didn’t double it, but I would be worried that it might be too thick in the middle if you doubled the recipe. If you give it a try in your casserole crock, let me know how you did it and how it goes! Enjoy!
Aunt Lou
Could you double this recipes and cook in the Crockpot Casserole Cooker? What if any changes would be needed? Would the cooking time stay the same? I need to serve 16-18.
Hi Carolyn!
I haven’t made it in my casserole crock yet. If you were to double the recipe, I would be worried that it might be too thick in the middle if you doubled the recipe.
In order to serve that many people, I would make two cakes in two different crock pots. Enjoy!
Aunt Lou
Can’t wait to try this! thank you Aunt Lou!
You’re gonna love it Pamela! Enjoy!
Aunt Lou
Sounds good…! Could I use my casserole crock for this recipe?
Hi Debby!
I haven’t tried it in my casserole crock yet. I usually like to make my cakes in one of my 6-quart oval crock pots. If you use your casserole crock for this, let me know how it turns out. Enjoy!
Aunt Lou
ok so I made this last night…I only had the big crock available so I doubled the recipe thinking it would fit better and cook better…it took much longer to get the top cooked- like maybe two hours total…but it really was delicious. I served it with Haagen Dasz vanilla ice cream…tastes a like a delicious pecan pie…thanks for the recipe- I will keep it in my recipes book and make it again…
That sounds delicious Marcie! I like the way you think!
Aunt Lou
This sounds so easy and yummy. Can you describe the texture for me? I love the gooey inside of pecan pie. Is this anything like that? Thanks!
Hi Amy!
It is a moist cake with incredible flavor, but it is not gooey like the pecan pie. It is more cake-like in consistency, but has the flavor of a pecan pie.
I hope you enjoy it as much as we do!
Aunt Lou