Some desserts have dinner party looks, and some… don't. This delicious recipe isn't the most refined-looking dessert, but as we all know, it's what's on the inside that counts. It's a breeze to throw together and smells amazing while it's baking away in your slow cooker.
We're working on the basis that a tiny thing like a 'shabby' appearance isn't going to put you off trying this fabulous dish, and trust us; your faith will be repaid tenfold when you taste it.
Serve this unpretty-but-utterly-delicious pumpkin cake with the finest vanilla ice cream you can lay your hands on; then dim the lights and softly croon, "you are beautiful… no matter what they say..." to your fabulous dessert. Or just, y'know…eat it.
Pumpkin spice cake
8
15 minutes
2 hours
2 hours 25 minutes
2 cups all-purpose flour
1 15-oz. can pumpkin puree
3 eggs
1 tablespoon pumpkin spice
½ cup and 1 tablespoon butter
1¼ cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
1½ teaspoon baking soda
⅛ teaspoon salt
Grease the bottom and sides of a 6-quart slow cooker with a tablespoon of butter. Set aside while you make the batter.
In a large bowl or mixer, cream together sugar and 1 cup butter.
Add in eggs one at a time, mixing thoroughly before adding next egg.
Add in pumpkin puree and vanilla. Mix.
Sift all the dry ingredients. Gradually add to pumpkin mixture while mixing.
Pour into the greased slow cooker. Line the top of the slow cooker with a few paper towels to soak up excess moisture. Place lid on top and cook for 2 hours on high.
Remove pot from slow cooker base and uncover. Allow to sit and cool for 5-10 minutes before serving.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here. Disclosure: This post contains affiliate links which help support our website. 