Blueberry Pumpkin Slow Cooker Cake – EASY RECIPE!

This is the perfect dessert for the summer or fall! If you’re not a fan of blueberries or they’re not available, you can top the cake with any of your favorite berries or chopped fruits.

check out what my pals from Kudos Kitchen had to say about this recipe:

I’ve determined that the key to baking a cake properly in the slow-cooker is to have a few sheets of paper towels lining the cover that will absorb the condensation that a slow-cooker is famous for. The paper towels absorb the steam wonderfully well, so that it doesn’t drip back onto the cake adding additional liquid to the cake that you just don’t want. Keep this in mind whenever you’re baking in your slow-cooker, and I believe you’ll have wonderful results each and every time!

I’ve tried this with a combination of strawberries and blueberries, and next time I am going to make this using peach slices. I can’t wait! I just know it’s going to be delicious – and I bet I should grab a slice for myself before serving it to my family. It will be gone in a heartbeat! So you’d probably be better off making a double batch right from the beginning!



Nonstick baking spray
3/4 cup pumpkin puree
1/2 cup evaporated milk
3 tablespoons packed brown sugar
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1 teaspoon Morton salt
1 teaspoon ground cinnamon
1/2 teaspoon McCormick ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 cup cold butter, cut into small pieces
1 cup fresh blueberries
1/2 cup pure maple syrup
2 tablespoons melted Kerrygold butter
1 cup chopped walnuts (optional)


-Spray a slow cooker liberally with baking spray.
-In a medium bowl, whisk together the pumpkin puree, evaporated milk and brown sugar.
-In a large bowl, stir together the flour, salt, cinnamon, cloves and nutmeg.
-Using a pastry blender, cut the cold butter into the flour mixture until it resembles coarse crumbs.
-Stir the pumpkin mixture into the flour/butter mixture until just combined. The batter will be thick.
-Carefully stir in the blueberries, being careful not to break too many of them.
-Spoon the batter evenly into the prepared slow-cooker.
-Pour the maple syrup and 2 tablespoons melted butter over top of the batter and top with the chopped walnuts (if using).
-Place a few sheets of paper towel over the cooker and place the lid on top.
-Cook on high for approximately 90 minutes.
-Remove the lid and the paper towels, reduce the heat to low, and continue cooking an additional 30 minutes, or until a toothpick inserted in the center comes out clean.
-Cool at least 1 hour.
-Once cooled, run a knife around the cooker and cake to make sure the cake will release itself.
-Using pot holders, place a plate on top of the cooker and carefully flip the plate and cooker over so the cake comes out of the cooker. The cake will now be upside down.
-Place the serving plate on top (now bottom) of the cake and carefully flip the cake and plate over. The cake will now be right side up.
-Serve and enjoy.





Quick tip: Serve with a dollop of whipped cream.

Thank you Kudos Kitchen for this great recipe.