Slow Cooker Pumpkin Cake
Everyone who tries this moist and flavorful Pumpkin Cake falls in love with it!
Everyone who tries this moist and flavorful Pumpkin Cake falls in love with it!
- Carbohydrate 107.97928754715 g
- Cholesterol 3.71 mg
- Fat 14.7158150087278 g
- Fiber 0.69300001502037 g
- Protein 4.79969 g
- Saturated Fat 1.94358312564878 g
- Serving Size 1 1 serving (217g)
- Sodium 479.422250000974 mg
- Sugar 107.28628753213 g
- Trans Fat 0.502659625104695 g
- Calories 576 calories
Step-by-step
- Mix the 4 eggs, 1 box yellow cake mix, 1 tsp. vanilla, 1/2 c water, 1/3 c vegetable oil, 1 c canned pumpkin, and 2 tsp. mccormick pumpkin pie spice together.
- In a separate bowl, blend the 4 oz cream cheese, 1/3 c butter, and 2 c confectioners sugar.
- Pour the batter into a slow cooker and swirl the cream cheese mixture on top.
- Cook on the appropriate slow cooker setting until done.
Standard oven-baked pumpkin cakes rely on high dry heat that frequently creates a tough crust and a dry crumb. Utilizing a slow cooker alters this dynamic entirely. The enclosed ceramic vessel traps moisture inside the chamber, steaming the batter gently while the heating element cooks the bottom. This enclosed environment prevents the outer edges from over-browning before the center sets.
Managing Moisture in Dense Batters
Pumpkin puree contains high amounts of water, which can easily yield a heavy, unbaked center if heat distribution is uneven. To prevent condensation from dripping onto the cake surface during the cooking cycle, place a clean cotton tea towel beneath the slow cooker lid. The fabric absorbs excess steam droplets effectively. Set the appliance to cook on high for roughly two to three hours. Monitor the texture using a wooden skewer inserted into the center. The cake is done when the skewer emerges clean with only a few moist crumbs attached.
- Ensure the cream cheese and butter reach 65 degrees Fahrenheit before mixing the frosting to prevent lumps.
- Line the slow cooker insert with parchment paper to allow safe removal of the finished cake without breakage.
- Store frosted cake in an airtight container in the refrigerator for up to four days.
