Delightful & Easy Pumpkin Pecan Pudding Cake

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We’re absolutely nutty about this easy-to-make slow cooker pudding cake recipe! Great any time this fall or winter, a pumpkin spice pudding cake with added pecans will satisfy and delight your guests like no other. (Make sure to only use Texas pecans! Check out San Saba for some of the best.) This is a unique twist on a pumpkin cake recipe, and using your crock pot is probably the best part! Set it all up, and wait for the amazing results. You’ll be happy you did. Add a scoop of vanilla ice cream and enjoy!

Slow Cooker Pumpkin Pecan Pudding Cake

Pumpkin Pecan Pudding Cake


  • 1 2/3 cups all-purpose (white whole wheat flour works wonderfully too) (measured correctly – spoon and sweep method)
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (homemade or store-bought)
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2/3 cup canned pure pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter, melted
  • 25 whole pecans (feel free to add chopped pecans and stir into the batter instead)


  • 1 1/2 cups very hot or boiling water
  • 3/4 cup packed brown sugar


  1. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice and salt. Whisk until combined.
  2. Add milk, pumpkin and melted butter and mix until smooth.
  3. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
  4. Top with pecans, pressing firmly into the batter.
  5. Add brown sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
  6. Place two paper towels or a large cheesecloth over the top of the slow cooker (this prevents any steam from dripping on the cake) then carefully place lid on top and cook on high for 1 1/2 – 2 1/2 hours, or until toothpick inserted in center comes out clean.(check on cake at 1 1/2 hours then every 30 minutes after)
  7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

*To Bake Cake in the oven – spread batter into a 8 or 9-inch square pan, then pour brown sugar/hot water mixture over and bake at 350 F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.

Recipe and photos by, September 2016.