---
title: :cake: Pumpkin Cake
source: Magnolia Journal
servings: 12
time: 2 hours 45 minutes
---
Line a 6-qt. oval slow cooker with a disposable slow cooker liner.

Whisk together @all-purpose flour{2%cups}, @baking powder{2%tsp}, @baking soda{1%tsp}, @pumpkin pie spice{1%tsp}, and @kosher salt{1/4%tsp} in a medium #bowl{}. Place @granulated sugar{1.5%cups} and @salted butter (softened){1%cup} in a large bowl; beat with a mixer on medium to high ~{2%minutes} or until fluffy. Add @eggs (at room temperature){4}, one at a time, beating after each addition until combined. Add @pumpkin{15%oz}; beat until combined. Gradually add flour mixture, beating on low just until combined. Spread batter in the prepared slow cooker. Smooth top.

Whisk together the remaining @all-purpose flour{1%cup}, @packed brown sugar{1/2%cup}, @ground cinnamon{1/2%tsp}, and the remaining @kosher salt{1/4%tsp} in a small bowl. Add @salted butter (melted){1/2%cup}; toss with a fork to combine. Sprinkle evenly over batter in slow cooker.

To prevent the streusel from getting soggy, place a double layer of paper towels between the lid and the slow cooker insert; keep taut so paper towels don't sag into the batter. Cover and cook on high ~{2.25%hours} or until a toothpick inserted in center comes out clean, rotating the slow cooker insert 180 degrees after ~{1.25%hours}.

Remove slow cooker insert and place on a wire rack. Cool ~{30%minutes}. Serve warm with @Salted Caramel Sauce{}, @vanilla ice cream{}, and @flaky sea salt (optional){}.