Crock Pot Apple Pumpkin Cake

This Crock Pot Apple Pumpkin Cake is a moist and wholesome recipe, which uses canned pumpkin puree and diced apples. It’s the ultimate comfort food recipe, ready in about 4 hours and 10 minutes.

Crock Pot Apple Pumpkin Cake Ingredients

• 15 ounces Canned Pumpkin Puree
• ½ cup Honey
• ½ cup Brown Sugar
• 2 large Eggs
• 1 cup Whole Wheat Flour
• 1 cup Old Fashioned Rolled Oats
• 4 teaspoons Baking Powder
• 2 teaspoons Pumpkin Pie Spice
• ½ teaspoon Kosher Salt
• 2 medium Apples (diced)
• 1 cup Walnuts or Pecans (toasted & chopped), Sweetened Dried Cranberries, Raisins, or Chocolate Chips (optional – add up to 1 cup total)

How To Make Crock Pot Apple Pumpkin Cake

1. Mix wet ingredients: In a large mixing bowl, mix together the pumpkin, honey, brown sugar, and eggs by hand using a silicone spatula or wooden spoon.
2. Add dry ingredients: Add the flour, oats, baking powder, pumpkin pie spice, and salt. Mix everything very well by hand.
3. Fold in extras: Gently fold in the diced apples and any optional ingredients like chopped nuts, dried cranberries, raisins, or chocolate chips.
4. Transfer to slow cooker: Spread the batter evenly into a lightly oiled 3.5-quart casserole Crock-Pot.
5. Add towel under lid: Place a single layer of paper towels (or a clean flour sack towel) between the slow cooker and its lid.
6. Cook the cake: Cook on HIGH for 3 to 4 hours or until a toothpick inserted into the center comes out clean.
7. Cool completely: Let the cake cool completely, uncovered, before serving.

Recipe Tips

• How to prevent soggy cake in the slow cooker: Use a towel under the lid to catch condensation and keep the top from getting soggy.
• Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well-pureed and not watery.
• Best apples for baking: Use firm varieties like Honeycrisp, Fuji, or Granny Smith for best texture.
• Can I make it gluten-free? Swap the whole wheat flour for a 1:1 gluten-free baking blend.
• How to tell when it’s done: A toothpick should come out clean from the center with no wet batter.

What To Serve With Crock Pot Apple Pumpkin Cake

This cozy dessert pairs well with warm or cold fall-inspired drinks and light toppings:

• Vanilla ice cream or whipped cream
• Hot apple cider
• Pumpkin spice latte
• A drizzle of maple syrup
• Greek yogurt for a healthy topping

How To Store Apple Pumpkin Cake

Refrigerate: Store cooled cake in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Apple Pumpkin Cake Nutrition Facts

• Calories: 248 kcal
• Carbohydrates: 51g
• Protein: 7g
• Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 28mg
• Sodium: 334mg
• Fiber: 6g
• Sugar: 22g
• Calcium: 80mg
• Iron: 2.2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use quick oats instead of rolled oats?
Yes, but the texture may be softer and less hearty than with rolled oats.

Why is my Crock Pot cake gummy in the center?
It likely needs more cook time or better moisture control under the lid with a towel layer.

Can I cook this on LOW instead of HIGH?
Yes, but it will take about 6-7 hours. Be sure to check for doneness with a toothpick.

Is this recipe dairy-free?
Yes, as written it contains no dairy products.

Can I double this recipe?
Only if you have a larger Crock-Pot (6 quarts or more), and extend the cook time accordingly.

Try More Recipes:

• Crock Pot Apple Pumpkin Butter
• Crock Pot 4-Cheese Pumpkin Mac And Cheese
• Crock Pot 3-Ingredient Pumpkin Cake