Slow-Cooker Pumpkin Blueberry Cake

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.

*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!

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.

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

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