Slow Cooker Pumpkin Spice Cake Recipe2020-09-07
- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Beginner
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- Yield: 12 slices
- Servings: 12
- Prep Time: 10m
- Cook Time: 1:30 h
- Ready In: 1:40 h
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This information is per serving.
Slow cooker pumpkin spice cake recipe. Easy and delicious dessert cooked in a slow cooker. An excellent choice for breakfast! Are you looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Ingredients in Pumpkin Spice Cake
yellow cake mix, canned pumpkin, egg whites, egg substitute, brown sugar, granulated sugar, cinnamon, pumpkin pie spice
Would you like to prepare this dessert faster? Use a pressure cooker. Food cooked in a pressure cooker turns juicy and very delicious.
Pressure Cooker Pumpkin Pie Spice Cake Recipe
Makes 6 serving, total cooking time is 22 minutes
Ingredients: 1 cup (250 ml) white whole wheat flour, 2 teaspoons (10 ml) baking powder, 2 teaspoons pumpkin pie spice, 1/4 teaspoon (1 ml) salt, 1/4 cup (60 ml) maple syrup, 1/4 cup (60 ml) pumpkin puree, 1/2 cup (125 ml) unsweetened almond milk, 1/4 cup (60 ml) cooking oil, 1 teaspoon (5 ml) pure vanilla extract, 2 teaspoons (10 ml) apple cider vinegar
Instructions: Grease with cooking oil 6-inch (15 cm) round cake pan. Set aside. Set a trivet inside of 6-quart electric pressure cooker, then pour in 2 cups (500 ml) of water. In a large mixing bowl, combine all dry ingredients. Stir well. Add the remaining ingredients to the dry mixture and, using a wooden spoon, stir well to combine.
Pour the batter into the greased round cake pan. Arrange the cake pan on the trivet in the instant pot. Close the pot and lock the lid. Set the burner heat to high pressure. Set the timer to cook to 12 minutes.
Using a Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Remove baked pumpkin mix cake from the pot and transfer to a heat-safe surface. Allow cooling completely. Slice and serve.
Slow Cooker Pumpkin Spice Cake Recipe
- 18¼ oz (550 ml) package Super Moist yellow cake mix
- 16 oz (480 ml) can pumpkin
- 2 egg whites
- 1/4 cup (60 ml) egg substitute
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Grease inside of the slow cooker with nonstick cooking spray. Preheat the pot on high heat for 10 minutes.
In a medium mixing bowl, combine all ingredients. Mix well.
Pour the mixture into the cooker, then place a paper towel on top and cover with a lid, leaving a slight gap. Cook on high-heat setting for 1½hours or until a toothpick inserted in the center comes out clean.
Turn off the slow cooker and open the lid. Allow the cake to cool for 10 minutes, then run a sharp knife around edge of cake to loosen. Place a plate on top of the cooker and turn it upside down. Slice, top each slice with whipped cream. Enjoy!