Slow Cooker Pumpkin Spice Latte Cake

4.50 from 2 votes

Your sweet tooth will enjoy the indulgence and your body an abundance of health benefits!

This slow cooker pumpkin spice latte cake is a sweet way to end you cool, Fall day!

We all look forward to that time of year where pumpkin spice flavored goodies become readily available in coffee shops across the country! There’s nothing quite like that warm and cozy flavor when it’s crisp and cool outside. It just screams, “Autumn is finally here!” Because we adore the flavor of pumpkin spice so much, we decided to take it and turn it into an absolutely scrumptious cake!

Your Favorite Coffee – Now in a Cake!

Your favorite Autumn beverage, now in cake form!

Pumpkin spice lattes actually taste more like cinnamon, nutmeg, and clove than they do pumpkin. After all, these are the spices that make up the “spice” part of pumpkin spice! That said, there are still light, sweet notes of pumpkin, and even vanilla too! When all of these flavors combine, you end up with a seriously delightful beverage! 

We’ve taken these ingredients and created a pumpkin spice flavored cake batter! Our moist and delicious, slow cooker pumpkin spice latte cake is made even more amazing with a ribbon of spiced pumpkin cooked right into it. While your sweet tooth enjoys the indulgence, your body will enjoy the abundance of health benefits from the pumpkin. 

Fall’s Superfood (and More Clean Ingredients!)

Sweet, warm, nutty, and oh-so-delicious, our pumpkin spice latte cake is a true indulgence!

Pumpkin is rich in both Vitamin C and something called beta-carotene. Your body converts beta-carotene into Vitamin A, which is critical for healthy eyes, a high-functioning immune system, and more! It’s also naturally low in calories and brimming with cancer-fighting antioxidants. 

As if you needed any more reasons to try this tasty dessert, we were sure to use the healthiest ingredients possible. We used whole wheat flour which is less processed and contains more nutrients than white flour. We also used almond milk, coconut sugar, and honey to keep the sweeteners as natural as possible. 

This pumpkin cake is a dream dessert! Tasty, healthy, and so simple to make, it’s sure to become a Fall staple in your kitchen!

Try serving this yummy slow cooker pumpkin spice cake with our Clean-Eating Whipped Topping.

4.50 from 2 votes

Slow Cooker Pumpkin Spice Latte Cake

This scrumptious pumpkin spice latte cake is slow-cooked and brings the flavors of fall to the dessert table.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Yield 16 people
Serving Size 1 slice
Course Dessert
Cuisine Universal
Author SkinnyMs.


  • 28 ounces pumpkin puree can
  • 2 cups whole-wheat pastry flour
  • 3 eggs
  • 1 2/3 cups coconut palm sugar
  • 2/3 cup almond milk
  • 1/4 cup canola oil
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla or maple extract
  • 2 tablespoons espresso powder or decaf instant coffee (optional)
  • 1/2 cup honey
  • nonstick olive oil cooking spray
  • 1 batch Skinny Ms. Non-dairy Whipped Topping optional


  • In a large bowl, combine 1/2 the can of pumpkin puree, flour, 2 eggs, coconut sugar, almond milk, canola, 1 1/2 tablespoons of pumpkin pie spice, baking powder, vanilla, and espresso powder together. Mix with an electric mixer until smooth and well combined.
  • In a second bowl, whisk together remaining pumpkin, 1 egg, 1/2 tablespoon pumpkin pie spice, and honey.
  • Spray the bottom of a 7-quart slow cooker with nonstick cooking spray. Spread half the cake batter into the bottom of the crockpot. Spread the pumpkin mix on top. Top with the remaining cake batter. Cover and cook for 2-3 hours on low.
  • NOTE: Different crockpots cook cakes at different times, so if this is the first time you're cooking a cake in your slow cooker, stay nearby and test every 20-30 minutes after the first 2 hours of cooking. You'll know when it's done because the center of the cake will spring back when touched lightly.
  • Allow cake to cool slightly before removing the lid. Slice and serve topped with our Non-dairy Whipped Topping. Enjoy!


*Nutrition calculation does not include optional coconut whipped topping

Nutrition Information

Serving: 1slice | Calories: 248kcal | Carbohydrates: 47g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 83mg | Fiber: 2g | Sugar: 32g |
SmartPoints (Freestyle): 11
Keywords Holiday, Kid-Friendly, Slow Cooker, Vegetarian

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What did you think? Have you tried this delectable cake yet? Be sure to let us know in the comment section below!

More Pumpkin Recipes

If you enjoyed our pumpkin spice latte cake, we think you might also like to try these sweet treats:

Skinny Pumpkin Spice Latte

Try our healthy a delicious, skinny pumpkin spice latte!

Skip the coffee shop and make your own delicious skinny pumpkin spice latte at home! It’s full of the same incredible flavors but lower in calories.

Pumpkin Spice Smoothie

You've tried pumpkin spice lattes, but have you tried our pumpkin spice smoothie yet?!

A cool and refreshing take on a pumpkin spice latte. This smoothie is an excellent replacement for your morning coffee or even breakfast!

Best Ever Pumpkin Cheesecake

A Must-try, fall-nspired dessert!

Sweet pumpkin and creamy cheesecake team up in this delectable pumpkin cheesecake. There’s a very good reason that we refer to it as the “best ever’.

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Why does the ingredients list show 3 eggs. Then the first step says to add 2 eggs. Nothing is ever mentioned about where the 3rd eggs comes into play.

  2. What substitution would you recommend of maybe raw or brown sugar if I can't get coconut sugar? I live in an area where I can't find stuff like this unfortunately!

  3. This sounds really great but I have to say Canola oil is terrible for you. Coconut oil is where it's at… Check out the Science of Skinny by Dee Maccafrey

    1. Gloria, The nutrition info was calculated with 16 servings. That was a typo. Thanks for the heads up, we will change that.

    1. Jennifer, Yes, you can use regular flour rather than pastry flour. If you can sift it with a flour sifter or through a fine mesh strainer.

    1. Caitlin, We're sorry to hear that! The liner should not have made a difference in the outcome, so I don't think it was that. Can you give us more information about your slow cooker model and what the problem was?

    1. Barb, You could try and let us know how it turns out. We haven't tested that. If you do, I would recommend covering it with tinfoil to bake.

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