Slow Cooker Pumpkin Cake with a Cinnamon Streusel

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Slow Cooker Pumpkin Cake with a Cinnamon Streusel

Slow Cooker Pumpkin Cake with a Cinnamon Streusel is an amazing dessert recipe that can be done right on the counter in your slow cooker. This cake is moist and has a strong pumpkin taste finished with a crunch of cinnamon.

Pin Recipe

Prep Time: 10 minutes

Total Time: 2 hours 10 minutes

Course: Dessert

Cuisine: American

Servings: 12 slices

Ingredients

Streusel Topping

• 1/4 cup Whole Wheat Flour
• 3/4 cup Oats old-fashioned
• 2 tablespoons Butter melted
• 1 teaspoon Ground Cinnamon
• 2 tablespoons Maple Syrup

Cake

• 2 cups Whole Wheat Flour
• 1 large Egg White
• 1 1/2 teaspoon Baking Powder
• 1 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 1 cup Pumpkin Puree
• 2 tablespoons Vanilla Extract
• 1/3 cup Maple Syrup
• 1 teaspoon Fresh Lemon Juice
• 1 tablespoon Butter melted

Instructions

• Place a piece of aluminum foil in your slow cooker and lightly grease it

Streusel Topping

• In a small bowl, mix together the flour, oats, and cinnamon
• Slow stir in the butter and maple syrup until well combined

Cake

• In a large bowl, mix together the baking powder, flour, baking soda, nutmeg, cinnamon, ginger, and salt
• In a separate small bowl, mix together the vanilla, egg white, and butter
• Stir in the pumpkin puree, maple syrup, and fresh lemon juice
• Mix together the wet and dry ingredients and stir until well combined
• Pour the cake batter into your slow cooker and then sprinkle the streusel on top
• Cover and cook on LOW for 2 hours and 15 minutes or until a toothpick in the center comes out clean
• Remove the lid and allow the cake to cool for 15 minutes before removing it
• Remove the cake from the slow cooker by lifting the foil
• Slice and serve

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Slow cooker pumpkin cake with a cinnamon streusel is one of the best slow cooker dessert recipes out there. This cake brings back the memories of all past fall seasons and welcomes you into the new fall season with arms wide open.

The streusel on top adds the perfect crunch and cinnamon bite to bring the entire dish together. The best part about this slow cooker recipe is that you can leave it and allow it to bake while you decorate your home with all of your fall crafts.

In addition to this recipe being easy to make, it is also fairly low in calories too. In fact, each piece is under 200 calories! Wow! Talk about a dessert that is okay to eat AND you won’t pack on a ton of weight while enjoy it? I am in!

I want to provide you with some variations, tips, and tricks that are available for this recipe. You will find that once you make it, you can put your own spin and twist on it every time.

First, this recipe calls for whole wheat flour. Now, you do not have to use whole wheat flour and can use traditional flour if that is what you have on hand. Same measurements apply, so you do not have to make any changes there. If I do not have whole wheat flour in my house, I just use all-purpose flour and it comes out just as great.

Next, I like to use old-fashioned oats for this recipe, but you can use any oats that you like. You could even substitute flavored oats to really spice up the recipe.

This recipe does not make a very sweet cake, so it is a bit on the mild side when it comes to sweet. If you want to increase the sweetness of the cake, you should increase the maple syrup to 1/2 cup.

If you do not have aluminum foil on hand to line the inside of your slow cooker, you can use parchment paper instead. I do not recommend skipping this step simply because the parchment paper and aluminum foil allow you to remove the cake from the slow cooker with ease.

As with all slow cookers, some cook quicker than others and some cook slower than others. It is important to keep an eye on your cake the first time you make it to ensure it does not burn. If you notice that your cake is done before the time is up, simply turn off the slow cooker and allow the cake to cool.

As a side note, if you know you will not use all of this cake the same day you make it, you can wrap it up in aluminum foil and then place it in the refrigerator. This cake lasts for four days when chilled.

This Slow Cooker Pumpkin Cake with a Cinnamon Streusel is the perfect combination of pumpkin and cinnamon in every bite. You will absolutely love the flavors that pop out of this cake at you. I highly recommend having a bit of whipped cream on top. It'll add a bit of sweetness to the cake, and make you think of pumpkin pie!

The slow cooker used in this recipe was the Chefman 5 Quart Slow Cooker. For a very low priced slow cooker, it performed excellently! But check out the full review to see the good, the bad, and how it compares to other slow cookers of a similar size or different price ranges.