Description
Indulge in the cozy flavors of fall with this Classic Crockpot Pumpkin Spice Cake. Moist, spiced, and perfectly sweet, this cake is an easy dessert that will fill your home with the warm aromas of cinnamon and nutmeg.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients.
- Mix until well combined and no lumps remain.
- Grease the inside of the crockpot with cooking spray or butter.
- Pour the batter into the greased crockpot, spreading it evenly.
- Cover the crockpot with the lid and cook on low for 4 to 5 hours, or until a toothpick inserted into the center comes out clean.
- Once cooked, turn off the crockpot and let the cake cool for about 30 minutes before serving.
- Slice and serve warm, optionally topped with whipped cream or a dusting of powdered sugar.
Notes
- For added flavor, consider mixing in 1/2 cup of chopped walnuts or pecans.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can also be served with a cream cheese frosting for a richer dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg