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Slow Cooker Sticky Caramel Pumpkin Cake

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There’s no denying that it’s time to start seriously thinking ‘pumpkin.‘ Fall around the corner, but suddenly there are gourds and pumpkins popping up all over the place.

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Rate this recipe 4.6/5 (28 Votes)

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1 1/3 cups sugar
  • 1 cup (2-sticks) butter, softened
  • 4 eggs, at room temperature
  • 1 can (15-ounce) solid-pack pumpkin
  • 1 jar (16-ounces) caramel sauce or ice cream topping

Details

Servings 12
Preparation time 10mins
Cooking time 130mins

Preparation

Step 1

Spray 4 1/2 quart slow cooker with nonstick cooking spray.

Combine flour, baking powder, baking soda, salt & pumpkin pie spice in medium bowl. Beat sugar and butter in large bowl with electric mixer at high speed 3 minutes or until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until blended. Gradually add flour mixture; beat a low speed until smooth Spread evenly in slow cooker/crockpot.

Cover and cook on high 2 to 2 1/2 hours or until toothpick inserted into center of cake comes out clean. Let cake stand, uncovered, 10 minutes. Invert onto wire rack: invert again onto serving plate. Drizzle 1/2 cup caramel sauce over cake. Serve warm with additional caramel sauce.

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