Slow Cooker Pumpkin Pudding Cake

Yes, you read that correctly. I am embracing the flavors of the new season, and in an effort to make something cozy and delicious, whipped up Slow Cooker Pumpkin Pudding Cake last night.

I originally started finding pudding cake recipes when I was researching what to make for Megan’s Virtual Bridal Shower. I decided on the Apple Cider Cake then because I thought it would be more visually appealing. That is, of course, until it fell apart coming out of the Bundt pan.

But I digress. It turns out that slow cooker dessert recipes are perfect for me because they result in a gooey mess that you just have to love despite its looks.

Pumpkin is already flying off the shelves at our local store, so in lieu of Libby’s I settled for this banged up can of store brand. Get your pumpkin while you can find it!

The recipe itself is super simple. The first half consists of mixing all of the ingredients except for the warm water and 3/4 cup brown sugar, then putting it in the greased slow cooker.

The second half consists of mixing the remaining brown sugar with water and pouring it in over the batter, being sure not to mix the two halves together. The result did not look very pretty, but I had some faith, set the slow cooker on high for two hours, and got started on dinner.

Before we were ready to eat the pumpkin pudding cake, I made a spiced cream topping, a quick blend of Greek yogurt, sour cream, confectioners sugar, and cinnamon.

I served the pumpkin pudding cake warm with the cinnamon cream topping. The cake itself was definitely a mix of pudding and cake. The edges got lightly browned while the middle was soft, turning the whole thing into a sort of spiced pumpkin caramel. The topping was just the icing on the cake, adding a cool creamy element and cutting the sweet a little bit. All in all, the perfect fall dessert.

What is your favorite fall dessert?

Pumpkin Pudding Cake Recipe from BetterRecipes.com

1 cup Flour

1¼ cups Brown Sugar, divided

¼ cup Granulated Sugar

1 tsp Pumpkin Pie Spice

2 tsp Baking Powder

dash Salt

¾ cup Canned Pumpkin

1 tsp Vanilla

1¾ cups Hot Water

½ cup Chopped Pecans

Whipped Cream

Directions:

Spray a 4-quart crock pot with nonstick cooking spray. In a large bowl, combine flour, 1/4 cup of the brown sugar, granulated sugar, pumpkin pie spice, baking powder and salt; stir to combine. Add pumpkin and vanilla; stir well. Pour into prepared crock pot. In a medium bowl, thoroughly stir together remaining brown sugar and the hot water. Gradually pour over batter in crock pot, but do not stir. Sprinkle with chopped pecans. Cover crock pot. Cook on high heat setting for 1 3/4 to 2 hours or until a toothpick inserted in center comes out clean. Serve with dollops of whipped cream.