In the mood for an amazing dessert? You have to try this Slow Cooker Pumpkin Apple Cinnamon Cake from 101 Super-Easy Slow-Cooker Recipes!
Aunt Lou here.
Oh. My. Yum.
The pumpkin/apple/cinnamon combination is ah-mazing! Top that off with some whip topping and you have an instant family favorite!
This recipe was super simple to throw together too. I used to be pretty afraid of making a cake from scratch. I mean…it is making a cake from scratch! My first attempt at a from-scratch cake was a family favorite recipe – Texas Sheet Cake. I took it to a church function and had rave reviews. So I tried another recipe and another and now I realize that there a ton of from-scratch recipes that aren’t hard at all! This Slow Cooker Pumpkin Apple Cinnamon Cake is one of them!
Slow Cooker Pumpkin Apple Cinnamon Cake
If you happen to forget to put your butter out to soften, check out the tip in this recipe.
Mix together your butter and brown sugar with an electric mixer on low.
Once that is well blended, add your pumpkin and egg and beat until it is all mixed together.
Grab another bowl and sift together your flour, baking powder, baking soda, cinnamon and salt.
Add your flour mixture to your butter mixture slowly and beat for approximately 2 minutes.
Spray your slow cooker with a non-stick cooking spray.
Spread your apple pie filling evenly in the bottom of your slow cooker.
Pour your cake batter over your pie filling and sprinkle with nuts.
Cover and cook on high for around 1-1/2 hours. It is done when it can pass the toothpick test.
Serve it up with a dollop of whipped topping and enjoy!
Slow Cooker Pumpkin Apple-Cinnamon Cake
Ingredients
- 1/2 cups butter softened
- 1.5 cups brown sugar packed
- 15 oz can of pumpkin
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 20 oz can of apple pie filling
- chopped pecans to taste
- 12 oz container of thawed frozen whipped topping
Instructions
- Mix together your butter and brown sugar with an electric mixer on low.
- Once that is well blended, add your pumpkin and egg and beat until it is all mixed together.
- Grab another bowl and sift together your flour, baking powder, baking soda, cinnamon and salt.
- Add your flour mixture to your butter mixture slowly and beat for approximately 2 minutes.
- Spray your slow cooker with a non-stick cooking spray.
- Spread your apple pie filling evenly in the bottom of your slow cooker.
- Pour your cake batter over your pie filling and sprinkle with nuts.
- Cover and cook on high for around 1-1/2 hours. It is done when it can pass the toothpick test.
- Serve it up with a dollop of whipped topping and enjoy.
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do you / can you make this in the 9×13 crockpot? Same directions
Hi Judy!
I used a 6 quart slow cooker. I haven’t had success using the casserole crock (9×13) for cakes. Most times, the sides get done, but the center doesn’t or it rises too much and gets into the lid. Do you have a 6 quart you can try this recipe in?
Aunt Lou
Aunt Lou What size crockpot did you use for the pumpkin apple cake Cinnamon recipe I didn’t see it. It looks good I’m going to try to make it but don’t know which crockpot to use thank you Karen
Hi Karen!
I used a 6 quart slow cooker. Hope this helps!
Aunt Lou
Sounds Wonderful! Do you have an oven recipe as well?
Hi Susan!
I have not made this recipe in an oven. If you give it a try, let me know how it goes!
Aunt Lou