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    Home » Dessert Recipes » Fruit Dessert Recipes

    Published: Sep 18, 2014 · Modified: May 8, 2022 by Renée · This post may contain affiliate links · 9 Comments

    Slow-Cooker Pumpkin Blueberry Cake

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    If you've never made a cake in a slow cooker, maybe now's the time to try. This Slow Cooker Pumpkin Blueberry Cake is deliciously moist and flavorful.

    Slow Cooker Pumpkin Blueberry Cake on pretty china plates.

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    I've been trying to use my slow-cooker on a pretty regular basis lately, but until now I've never baked a cake. I'm very pleased with how this Pumpkin and Blueberry Cake turned out, even though I kept peeking into the cooker because I was nervous that it would be an epic fail!


    Thankfully my first-time slow-cooker cake baked all the way through and smelled amazing each and every time I stuck my nose in to peek. LOL

    The next time I bake a cake in the slow-cooker I promise I'll be more relaxed and won't peek (but don't hold me to that).

    I've determined that the key to baking a cake properly in the slow-cooker is to have a few sheets of paper towels lining the cover that will absorb the condensation that a slow-cooker is famous for.

    The paper towels absorb the steam wonderfully well so that it doesn't drip back onto the cake adding additional liquid to the cake that you just don't want.

    Keep this in mind whenever you're baking in your slow-cooker, and I believe you'll have wonderful results each and every time!

    A vertical photo of a slice of Slow Cooker Pumpkin Blueberry Cake on a china plate.

    SLOW-COOKER PUMPKIN AND BLUEBERRY CAKE   {PRINT THIS RECIPE}
    Yield: 8-10 servings       Prep Time: 10 minutes       Cook Time: 2 hours on high

    ¾ cup pumpkin puree
    ½ cup evaporated milk
    3 tablespoons packed brown sugar
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves
    ¼ teaspoon freshly grated nutmeg
    ¼ cup cold butter, cut into small pieces
    1 cup fresh blueberries
    ½ cup pure maple syrup
    2 tablespoons melted butter
    1 cup chopped walnuts (optional)

    -Spray a slow cooker liberally with baking spray.
    -In a medium bowl, whisk together the pumpkin puree, evaporated milk, and brown sugar.
    -In a large bowl, stir together the flour, salt, cinnamon, cloves, and nutmeg.
    -Using a pastry blender, cut the cold butter into the flour mixture until it resembles coarse crumbs.
    -Stir the pumpkin mixture into the flour/butter mixture until just combined. The batter will be thick.
    -Carefully stir in the blueberries, being careful not to break too many of them.
    -Spoon the batter evenly into the prepared slow-cooker.
    -Pour the maple syrup and 2 tablespoons of melted butter over the top of the batter and top with the chopped walnuts (if using).
    -Place a few sheets of paper towel over the cooker and place the lid on top.
    -Cook on high for approximately 90 minutes.
    -Remove the lid and the paper towels, reduce the heat to low, and continue cooking for an additional 30 minutes, or until a toothpick inserted in the center comes out clean.
    -Cool for at least 1 hour.
    -Once cooled, run a knife around the cooker and cake to make sure the cake will release itself.
    -Using pot holders, place a plate on top of the cooker, and carefully flip the plate and cooker over so the cake comes out of the cooker. The cake will now be upside down.
    -Place the serving plate on top (now bottom) of the cake and carefully flip the cake and plate over. The cake will now be right-side up.
    -Serve and enjoy.

     
    Slow-Cooker Pumpkin and Blueberry Cake is perfect for autumn entertaining.
     

    So there you go, my first slow-cooker cake, and I'm 100% positive that it's not my last.

    I just know that you're going to love this recipe as much as I did and that you'll be able to make it with no worries (just like I did), and with no peeking...I dare you! LOL

    An overhead photo of Slow Cooker Pumpkin Blueberry Cake with walnuts.
    A slice of Slow Cooker Pumpkin Blueberry Cake with walnuts on a pretty china plate.
    An Slow Cooker Pumpkin Blueberry Cake on a china plate with a slice taken out.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

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    Reader Interactions

    Comments

    1. Paula says

      September 24, 2014 at 10:40 pm

      I'd be like you and sneaking peaks while this was cooking...in a slow cooker!! Amazing. It turned out great, quite a novel concept for me to use a slow cooker to bake sweets but I'm game after see your results!

      Reply
    2. Susan says

      September 22, 2014 at 11:42 am

      I honestly can't believe that was done in a slow cooker. It looks great and sure beats heating up the house when it's warmer and you're in the mood for cake.

      Reply
    3. Anita says

      September 19, 2014 at 5:53 pm

      What a great idea to use the slow cooker for a cake. It looks gorgeous!

      Reply
    4. Martha @ A Family Feast says

      September 19, 2014 at 12:00 pm

      I've never tried baking a cake in the slow cooker - I definitely need to try this!

      Reply
    5. Carla says

      September 19, 2014 at 12:59 am

      I don't own a slow cooker but this cake is making me rethink that!

      Reply
    6. Pam says

      September 18, 2014 at 5:09 pm

      Holy smokes pumpkin and blueberry together, I'm making this, takes care of both my cravings

      Reply
    7. Amy @Very Culinary says

      September 18, 2014 at 1:21 pm

      I wish I was having this for breakfast right now!

      Reply
    8. Heather Schmitt-Gonzalez says

      September 18, 2014 at 1:18 pm

      Wowza! This looks so incredibly moist and tempting. I love your paper towel tip, Renee. I will be, without a doubt, trying this soon.

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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