Sunday, January 4, 2015

Slow Cooker Pumpkin Cake - Gluten Free

We mostly use slow cooker and Crock Pot synonymously…. One is  generic and one is brand.  They come in all sizes and with extras.  I prefer the simple ones… just put the food in and turn it on low or high or keep it warm.

I have bought at least 3 of the larger ones and then donated or given away.  Recently I sold one in a garage sale for $5.  Actually it was marked $10, but one lady switched the price and wanted to argue, so I let her have the crockpot for $5.  Hoping she finds good use of it though..

The actual crock pot that was used today is a few years old and my favorite.

Back to the cake… I saw a crock pot regular cake in my news feed and decided to keep the link.  This wasn’t the first time I’ve seen them, but with this cold weather, I was getting restless and I still have a few boxes of mixes left over from the holidays.

I only had one vanilla cake mix, so decided to use it. Beware all gluten free cake mixes aren’t the same, so some may need less liquid.  Always start with the water after everything else is mixed.

Now on to making the cake..

I modified the recipe using a gluten free cake mix, plus more spices and less water. I also reduced the topping to reduce the calories to almost 50 percent.  This version is moist and delicious. The original version that I modified Slow Cooker Pumpkin Cake


Slow-Cooker Pumpkin Cake - Gluten Free

 Slow-Cooker Pumpkin Cake - Gluten Free




1 box (15 oz.) Gluten Free Yellow Cake Mix (used liveGfree)

1 cup canned pumpkin (used Libby’s)

3 tbsp water (reduced the amount of water)

1/3 cup grapeseed oil

4 large eggs (used extra large)

1 1/2 teaspoons pumpkin pie spice, plus 1/2 tsp cinnamon, 1/4 tsp vanilla powder, 1/2 tsp ginger powder and 1 pinch ground nutmeg



3 tbsp lemon frosting warmed (used Duncan Hines Creamy Lemon Supreme)



1. Spray or grease your Crockpot generously

Slow-Cooker Pumpkin Cake - Gluten Free  greased crockpot


2. Beat all of the wet ingredients, except water until fluffy, gradually beat in the combined dry ingredients, until mixed.  Gradually add water by tablespoons until desired consistency is reached.

Slow-Cooker Pumpkin Cake - Gluten Free  - mixing


Slow-Cooker Pumpkin Cake - Gluten Free - mixing


3. Pour batter into your Crockpot; replace cover and cook 2 hours or until a skewer inserted in the center comes out clean. Remove cover and allow cooling 10 minutes.

Slow-Cooker Pumpkin Cake - Gluten Free - batter


Use a rubber spatula to loosen the edges and shake it gently to make sure is is loosened.

Turn out onto a serving plate, bottom side down. 


Slow-Cooker Pumpkin Cake - Gluten Free -   fresh from crockpot


 When cake has cooled sufficiently drizzle with frosting


Slow-Cooker Pumpkin Cake - Gluten Free


Cut and serve at room temperature.


Servings: 16


Nutrition (per serving): 179 calories, 6.4g total fat, 1.4g monounsaturated fat, 3.6g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g alpha linolenic acid, <1g saturated fat, 52.9mg cholesterol, 25mg sodium, 28.4mg calcium, 51.8mg potassium, 27.1g carbohydrates, 1.2g fiber, 26g net carbohydrates, 12.9g sugar, 2.4g protein.

Slow-Cooker Pumpkin Cake - Gluten Free  ingredients

© 2015