By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
513 cal · 105 min
Slow Cooker Pumpkin Apple-Cinnamon Cake
Recipe GLPR299cae0756afc2
A warm, comforting dessert made in the slow cooker, combining spiced pumpkin cake with apple pie filling and topped with pecans and whipped cream. The cake is moist and tender with the cozy flavors of cinnamon, pumpkin, and apples.
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Ingredients
½ cup butter, softened
1½ cups packed brown sugar
15 oz canned pumpkin puree
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
20 oz canned apple pie filling
chopped pecans
12 oz thawed frozen whipped topping
Directions
In a large bowl, beat together the softened butter and brown sugar with an electric mixer on low speed until well combined and creamy. Add the pumpkin puree and eggs, continuing to beat until all ingredients are fully incorporated and smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices. Gradually add the flour mixture to the butter and pumpkin mixture, beating on low speed for approximately 2 minutes until just combined.
Spray the inside of a slow cooker with non-stick cooking spray. Spread the apple pie filling evenly across the bottom of the prepared slow cooker.
Pour the cake batter evenly over the apple pie filling and sprinkle the chopped pecans across the top. Cover the slow cooker and cook on high heat for about 1 hour and 30 minutes, or until a toothpick inserted into the cake portion comes out clean or with only a few moist crumbs.
Remove the cake from the slow cooker and let it cool slightly. Serve warm in bowls or plates, topped with a generous dollop of whipped topping.
Comments
This slow-cooker cake delivers strong seasonality for a North Carolina fall, with local pumpkin and apples both finding their way to store shelves in autumn, and it costs roughly $1.50 per serving once butter, brown sugar, and pantry staples are factored in—well within weeknight budget. The stated 105 minutes is honest if you count the full slow-cook time, though active prep runs closer to ten; the real win is that you load and forget, making it genuinely hands-off for a busy night. The only caveat is that canned apple pie filling rather than fresh apples may feel less local in spirit, and the whipped topping and pecans demand a second pass through the store if you are not a repeat buyer—a minor friction on a weeknight.
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