Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
Instructions
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. If using, fold in the chopped nuts.
- Pour the batter into a greased crockpot, spreading it evenly.
- Cover and cook on low for 4 to 5 hours, or until a toothpick inserted in the center comes out clean.
- Once cooked, turn off the crockpot and let the cake cool for about 30 minutes before serving.
Notes
- For added flavor, you can mix in chocolate chips or dried fruits.
- Serve with whipped cream or cream cheese frosting for a delightful touch.
- This cake can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg