Slow Cooker Pumpkin Spice Cake


Originally published with a post on seasonal gift giving: Gift-giving for the cooks.


Prep Time: 30 minutes

Cook Time: 2 hours


A super simple and delicious way to make a sweet dish in your Crock Pot. While you cook down your apples the batter is being made. Put it all together and set the timer. What could be easier?


  • 6 apples, peeled, cored and cut into chunks (3 Granny Smith & 3 Honey Crisp
  • 1 tablespoon sugar
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 3 eggs
  • 1 cup brown sugar
  • 1 stick butter, melted
  • 1 cup of pumpkin puree
  • Trader Joe's Pumpkin Butter
  • Whipped cream, optional


  1. Place the apples and sugar in a heavy bottom pot with ¼ cup of water over medium heat and cook them until they are soft, about 10 minutes. Remove from heat and cool for 5 minutes. Mash with a fork or potato masher and set aside. You should have 3 cups.
  2. Add the dry ingredients to a small bowl and combine with a whisk.
  3. Place the eggs in a medium size bowl and beat until foamy. Add the brown sugar, melted butter and pumpkin, mixing well. Add in the dry ingredients and beat on high speed for 2 minutes.
  4. Butter the bottom and sides of your crockpot and place the mashed apples on the bottom. Pour the batter on top and cover.
  5. Cook on high for 2 hours. Remove lid and cool slightly. Run a knife along the edge and flip over on a platter. Glaze with pumpkin butter and serve with whipped cream.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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