Bursting with pumpkin flavor and covered in a rich, shiny chocolate ganache, Crockpot Express Pumpkin Cake is the perfect fall dessert!
It’s September, which means I can now post pumpkin recipes without feeling like it’s “too soon.” Honestly, though, it’s available all year if you’re buying canned pumpkin, so why do we limit ourselves to enjoying it only in the fall season? I’m just happy to share this Crockpot Express Pumpkin Cake today!
Sadly, September is one of the hottest months in Southern California, so it’s hard to get into fall baking around here. I’m running the air conditioner, not getting cozy with a soft blanket and cup of apple cider (as lovely as that sounds!) That’s where making desserts in the Crockpot Express comes in to save the day!
Recently I shared my Pumpkin Bread recipe and that got me thinking about what I could make in my trusty CPE for fall. I went digging through a few cookbooks and tweaked a couple recipes to come up with something that will work well in the pressure cooker.
This particular cake was made in a 6 cup Nordic Ware Bundt pan. It’s just the right size for a 6 quart pressure cooker and I get a clean release every time!
The texture of breads and cakes cooked with steam is a bit different than those cooked with dry heat. You can see the crumb is very tight and it’s quite close-textured. Crockpot Express Pumpkin Cake is dense and very moist. If you’re looking for light, fluffy and crumbly, then this isn’t the recipe for you. But, if you like fudgy, moist and rich desserts…you’ve come to the right place!
Crockpot Express Pumpkin Cake
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup chocolate chips
- 1/4 cup heavy cream
- In a medium bowl, beat together the sugar, oil and eggs on medium speed. Add the pumpkin puree and mix until blended.
- In a separate bowl, whisk together the flour, salt, baking soda and spices.
- Slowly add the dry mixture into the wet, mixing on low until combined.
- Grease a 6 cup Bundt pan with cooking spray. Scoop the batter into the pan, spreading it evenly around the middle. Cover the pan with foil.
- Place the trivet inside the inner pot and add 1 cup of water. Set the pan down on the trivet. Close and lock the lid, turning the steam release valve to closed.
- Press "Dessert" and adjust the time up to 25 minutes. (Low pressure, 25 mins.) Press Start/Stop.
- When the cooking cycle is over, do a quick release and remove the bundt pan from the pot. Allow to cool on a cooling rack for at least 10 minutes.
- While the cake is cooling, add the heavy cream to a small saucepan and bring just to a boil.
- Add the chocolate chips to a small bowl and then pour the hot cream over the top of the chocolate. DO NOT STIR. Allow to sit uncovered for 10 minutes.
- Gently stir the chocolate and cream together, starting in the center and working towards the outside of the bowl until it's smooth and shiny.
- Flip the bundt pan over onto a plate and gently tap if needed to remove the cake from the pan.
- Pour the chocolate ganache over the top of the cake. It will thicken as it cools.
If you didn’t want to go with chocolate ganache, you could frost this with a delicious cream cheese frosting instead! I think pumpkin and cream cheese go together so perfectly.
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