Crockpot Pecan Pie Cake

Crockpot Pecan Pie is a simple 6-ingredient slow cooker recipe that tastes just like a crustless pecan pie. It’s out of this world delicious! The perfect dessert for after dinner, take to a potluck, and more.

Crockpot Pecan Pie

If you are a pecan pie fan like I am, then I’ve got quite the recipe for you!

This recipe is so simple and you might have all the ingredients on hand in your kitchen. 

It tastes just like your favorite pecan pie but without the crust. I call it a cake but there is nothing ‘cakey’ about it.

Even the texture of this recipe is like a pecan pie! It’s hard to believe something this decadent can be so easy to prepare and be cooked in a slow cooker at that!

Reasons People Rave Over This Recipe

• You only need 6 ingredients to make this homemade dessert. So it is very budget-friendly.
• Toss it in the slow cooker and let it slow cook. A hands-free dessert that takes minimal effort.
• This pecan pie cake will make your home smell incredible. So whip it up and allow the aroma to fill your entire home.
• All the flavors of pecan pie, with very little effort needed to make.

Crockpot Pecan Pie Ingredients

• chopped pecans – I do recommend using unsalted pecans, as the salted pecans can make the dessert a little too salty.
• brown sugar – The brown sugar adds a nice richness and depth to the cake. I prefer to use light brown sugar for this recipe.
• all purpose flour – The base of the cake is the flour. Make sure to measure it properly so that it has the right texture.
• eggs – Reach for a room temperature egg as it will incorporate the best in the batter.
• butter – Real butter is needed over margarine. Margarine is oily while the butter is going to add texture but also flavor to the cake.
• vanilla – The secret is adding that splash of vanilla extract. It truly enhances all the flavors of the dessert to a whole new level.

I prefer using my 9×13 casserole crockpot for this recipe but any ol’ crockpot will do.

How to Make Crockpot Pecan Pie

Full steps on how to make this pecan pie cake are featured in the bottom of the post. This is a quick walk through on how it is made.

1. Start by mixing up the eggs until they are nice and fluffy.
2. In another bowl add your dry ingredients and pecans. Mix well.
3. Add in melted butter and fold together. Then work in the eggs and vanilla extract.
4. Spray the inside of the crockpot with cooking spray. Next, pour the cake batter.
5. Slow cook as directed. Once done, scoop and serve.

Ways to Serve Up This Cake

Eat your cake plain or dress it up for more flavor. Truly the toppings are endless, but here are a few of my ultimate favorites!

• I love this served warm with a scoop of vanilla ice cream. YUM!
• Drizzle with some caramel sauce or even butterscotch sauce.
• Add a big dollop of whipped cream for added sweetness.
• Top the pie with some chocolate chips in the last 15 minutes of cooking to let them melt for a chocolate twist.

It’s not hard to see why this is one of our favorite recipes. Great way to free up the oven for holiday meals too and still have a ‘fresh warm pecan pie’ on the table!

How to Store Leftovers

If you do not eat all the pecan cake, simply place it in an airtight container and store it in the fridge. The cake will last 4-5 days easily. Then eat it cold or warm it up in the microwave for fresh out-of-the-oven warmth.

Or you can freeze the leftovers for later. Reach for a freezer container and freeze for 3-4 months. Then thaw in the fridge overnight or defrost in the microwave.

FAQs

More Desserts

If you are like me and have a sweet tooth I have a few more sweet recipes you might want to check out before you head out.

• Caramel Apple Dip
• S’mores Cookies
• Apple Tart